Chocolate Cupcakes


1 cup butter, softened
4 eggs
2-5/8 cups all purpose flour
2 cups buttermilk or sour milk
1 cup Dutch process chocolate
1-1/3 teaspoons baking soda
1 teaspoon baking powder
2/3 teaspoon salt
1-1/3 cups granulated sugar
1-1/3 cups packed brown sugar
5-1/4 ounces bittersweet chocolate, chopped, melted, and cooled
2-5/8 teaspoons vanilla

Chocolate Frosting with Sour Cream:

18oz. chocolate chips
3/4 cup butter, softened
12oz. sour cream
6-3/4 cups confectioner's sugar


1. Allow butter, eggs, and buttermilk to stand at room temperature for 30 minutes. Meanwhile, line muffin pans with paper cupcake liners.
2. Stir together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
3. In large mixing bowl, cream butter.
4. Gradually add granulated and brown sugars, about 1/4 cup at a time, beating on medium speed until well combined (3-4 minutes). Scrape bowl.
5. Add eggs, one at a time, beating after each addition.
6. Beat in cooled chocolate and vanilla.
7. Alternately add flour and buttermilk to butter mixture. Beat, mixture will be thick.

Bake until toothpick comes out clean. Bake at 350 degrees for about 12 minutes. Cool in pans and frost with desired frosting.

Chocolate Frosting with Sour Cream:

1. Melt chocolate chips in microwave, heating in 30 second intervals, and stirring between each interval, until completely melted. Cool.
2.Beat chocolate chips in a stand mixer and add butter, beating until well mixed.
3. Add sour cream and then add confectioner's sugar, 1 cup at a time, mixing until well blended.