Chocolate Cupcakes, 1

Martha, Pam Nelson, and Linda Lea of New York's Butter Lane bakery prepare delicious chocolate cupcakes with vanilla French buttercream. Part 1.

Chocolate Cupcakes with Vanilla French Buttercream

Preheat oven to 325 degrees. Line 40 standard muffin cups with cupcake liners and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together sugar and butter until light and fluffy, 3 to 5 minutes. Add chocolate and beat on medium speed until well combined, 1 to 2 minutes. Add eggs, 1 at a time, mixing well after each addition. Add sour cream and vanilla and mix until well combined, 1 to 2 minutes.
With mixer on low speed, add flour mixture in three parts, alternating with 1 cup water and beginning and ending with flour; beat until just combined, 1 to 3 minutes.
Fill prepared muffin cups three-quarters full with batter. Transfer to oven and bake for 10 minutes. Rotate muffin pans and continue baking until a cake tester inserted into the center of a cupcake comes out clean, about 10 minutes more. Let cool completely before frosting.