Dark Chocolate cupcakes

Whaddya know..this is my 400th blog post.
Time really flew since I started back in 2009 and it has been fun fun fun. It did accomplished it's intended  purpose though of distracting me from spiraling deep into depression and it also serves as a food journal for my family and friends who wish to try some of my recipes.

Here's my go to chocolate cuppy. In this version, I'm using butter and if you check below I have one with oil. You decide, for me the butter version is more compact compared to the oil version, which is fluffier. 

113 grams unsalted butter, cut into 4 pieces
55g bittersweet chocolate, finely chopped
½ cup Dutch-processed cocoa powder
¾ cup  all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup  granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup  sour cream

Preheat to 350 degrees F or 180 deg C .
Line standard-size muffin pan with baking cup liners.
Melt the chopped chocolate and set aside to cool.
In a small bowl, whisk together the flour, baking soda, and baking powder.
In a medium bowl, whisk the eggs; add sugar, vanilla, and salt and whisk until fully incorporated. 

Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.

                                                                

Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Cool cupcakes in muffin pan on wire rack for 15 minutes. Remove the cupcakes and set on wire rack to cool to room temperature before icing, about 30 minutes.


Done...jue
recipe modified from brown eye baker