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Chocolate Cupcakes with Vanilla French Buttercream

Chocolate Cupcakes with Vanilla French Buttercream

Butter Lane's chocolate cupcakes with vanilla French buttercream will appease all chocolate lovers.

The Martha Stewart Show, January Winter 2009 http://www.marthastewart.com/258977/chocolate-cupcakes-with-vanilla-french-b
4.18111
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  • Yield Makes 40 cupcakes

Ingredients

    • 2 3/4 cups cake flour (not self-rising)
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 1/2 cups sugar
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 6 ounces unsweetened chocolate, melted and cooled to room temperature
    • 4 extra-large eggs
    • 1 tablespoon plus 1 teaspoon pure vanilla extract
    • 1 cup sour cream
    • Vanilla French Buttercream (http://www.marthastewart.com/256262/vanilla-french-buttercream)

Directions

  1. Preheat oven to 325 degrees. Line 40 standard muffin cups with cupcake liners and set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
  3. 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.
  4. 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.
  5. 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.

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