CHOCOLATE SOUR CREAM CUPCAKES

Chocolate Sour Cream Cupcakes Yield:12 servings

3 ounces unsweetened chocolate, chopped

1 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1 1/4 cups sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream1/2 cup water

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1. Place oven rack in middle position. Preheat oven to 350 degrees. Line 12 cupcake cups with paper liners. Place chocolate in heatproof bowl or top of double boiler and place over (but not touching) saucepan of barely simmering water (or bottom of double boiler). Stir until melted and smooth. Remove from water and set aside to cool slightly.
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2. Sift flour, baking powder, baking soda and salt; set aside.

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3.In large bowl, using electric mixer on medium speed, beat butter and sugar until smoothly blended and creamy, about 2 minutes. Stop mixer and scrape sides with rubber spatula. On slow speed, mix in melted chocolate. On medium speed, add eggs 1 at a time, mixing until each is blended into batter. Add vanilla and beat until mixture is creamy, about 1 minute. Mix in sour cream until no white streaks remain. On low speed, add half of flour mixture, mixing just to incorporate it. Mix in water. Mix in remaining flour mixture until it is incorporated and batter looks smooth.
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4.Fill each paper-lined cup with about 1/3 cup batter, to just below top of liner. Make just until tops feel firm and toothpick inserted in center comes out clean, about 20 minutes. Cool cupcakes 10 minutes in pan on wire rack.

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5.Use small knife to loosen any tops that might have stuck to tops of pan. Carefully place wire rack on top of cupcakes in pan. Protecting hands with potholders and holding pan and rack together, invert them to release cupcakes onto wire rack. Turn cupcakes top side up to cool completely.
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Source: Adapted from “Cupcakes!” by Elinor Klivans (Chronicle, $16.95) Billy's Vanilla

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Buttercream Frosting

Makes enough for 30 cupcakes

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1 cup (2 sticks) unsalted butter, room temperature

6 to 8 cups confectioners' sugar

1/2 cup milk

1 teaspoon pure vanilla extract

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1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. You can save this frosting for up to 2 weeks in the fridge.2. At this point you can separate out a portion of the frosting to make some mint or whatever flavor appeals to you!

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Hope you enjoy getting stuffed!