3 oz Unsweetened chocolate
1 ts Baking soda
1/2 lb Unsalted butter; room
-temperature
2 c Sugar
5 lg Eggs
3 c Sifted all-purpose flour
3/4 c Buttermilk
1 ts Vanilla extract
Heat the oven to 350 degrees. Line two 12-cup muffin tins with paper. Melt
the chocolate in a double boiler over simmering water. In a bowl, stir the
baking soda into 1/2 cup boiling water; stir this mixture into the
chocolate. Set this aside to cool slightly. Using an electric mixer, cream
the butter and sugar until the mixture is light and pale yellow in color.
Add the eggs, one at a time, and continue to mix until thoroughly
incorporated. Alternatively, add the flour and buttermilk in small amounts,
and blend well. Add the melted chocolate and the vanilla into the batter,
and stir well. Pour the batter in the paper cups and bake for 30 minutes or
until a cake tester comes out clean when inserted into the center of a
cupcake. Remove cupcakes from the oven and allow them to cool briefly in
the muffin tin before transferring them to a wire rack to cool completely.
Makes 24 cupcakes.
Yields
24 servings