Chocolate Cupcakes with Buttercream Icing

Icing recipe is below.

INGREDIENTS (cupcakes)

1/2 cup Dutch processed cocoa
2 oz dark chocolate
8 Tbl butter (one stick)
3/4 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla
1/2 cup sour cream

INGREDIENTS (icing)

10 Tbl butter, softened (1 stick + 2 Tbl)
1/2 tsp vanilla
1-1/4 cup powdered sugar
pinch of salt
1 Tbl heavy cream

*Ice cream scoop #8
*A dark muffin tin for big cupcakes, like Wilton "Ultra big"
*Double boiler


PREPARATION (cupcakes)

1. Chop the dark chocolate and place in top part of double boiler. Set aside.

2. In a medium bowl, sift together the flour, baking powder, and baking soda.  Set aside.

3. Oven to 350.

4. With double boiler, melt butter, cocoa, and chocolate together.

5. Whisk until the mixture is lump-free.

6. In a large bowl, whisk the eggs, sugar, salt, and vanilla together.

7. Slowly whisk in the melted chocolate mixture to the egg mixture (be careful about curdling the eggs).

8. Stir in 1/3 of the flour mixture.

9. Stir in the sour cream.

10. Add the remaining flour.

11. Use the #8 ice cream scoop to scoop batter into cupcake tin.

12. Bake at 350 for 18-20 min


PREPARATION (buttercream icing)

1. Mix the softened butter until smooth.

2. Add vanilla, sugar, and salt, mixing to combine.

3.  Add the heavy cream and mix until very fluffy.