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

SEASON 7

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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