Dark Chocolate Cupcakes

Name: Dark Chocolate Cupcakes
Yield: Makes 12 cupcakes
Ingredients: 8 tablespoons, unsalted butter, cut into 4 pieces; 2 ounces, bittersweet chocolate, chopped; 1/2 cup, Dutch-processed cocoa (1 1/2 ounces); 3/4 cup, unbleached all-purpose flour (3 3/4 ounces); 1/2 teaspoon, baking soda; 3/4 teaspoon, baking powder; 2 , large eggs; 3/4 cup, sugar (5 1/4 ounces); 1 teaspoon, vanilla extract; 1/2 cup, sour cream (4 ounces); 1/2 teaspoon, table salt

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Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV

Desserts or Baked Goods

Chocolate

Cakes

Why settle for faint flavor from a mix when homemade cupcakes are not much more work?

SERVESMakes 12 cupcakes

TIME1 hour, plus 30 minutes cooling

has video

WHY THIS RECIPE WORKS

Cupcakes shouldn’t be complicated, but homemade versions can take a lot of time and store-bought mixes don’t deliver good chocolate flavor. We wanted the consummate chocolate cupcake—one with a rich, buttery flavor, a light, moist, cakey te...

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