Dark Chocolate Cupcakes

I made these cupcakes for one of my husband's co-workers. They were fun to decorate but even better to eat! This recipe, Dark Chocolate Cupcakes, from "Test Kitchen Favorites," is a winner. Very intense chocolate flavor and the perfect texture. Sour cream, dutch-processed coca, and bittersweet chocolate combine to create a moist and delicious cake. I love this recipe! Continue for recipe.

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Experimenting with piping...

Dark Chocolate Cupcakes
America's Test Kitchen: Test Kitchen Favorites, 2007
12 cupcakes or Two 6-inch cakes

8 T unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup (1.5 ounces) Dutch-processed cocoa powder
3/4 cup (3.75 ounces) all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 eggs
3/4 cup (5.25 ounces) sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup (4 ounces) sour cream

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 12 muffin cups OR prepare two 6-inch cake pans.
Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over a saucepan of simmering water; heat mixture until melted and whisk until smooth and fully combined. (Alternatively, heat slowly in microwave on 50% power until melted.) Set aside to cool until just warm to the touch.
Whisk the flour, baking soda and powder in small bowl to combine.
Whisk eggs in another bowl; add sugar, vanilla, and salt and whisk until fully incorporated.
Add chocolate mixture and whisk until combined.
Sift about 1/3 of the flour mixture over the chocolate mixture and whisk until combined.
Whisk in the sour cream, then sift the remaining flour mixture over the batter and whisk until homogenous and thick.
Dived batter among the muffin tin cups.
Bake until a skewer inserted into the center comes out clean, 18-20 minutes for cupcakes and 25 minutes for cakes.

**This recipe doesn't double well--cupcakes don't rise as much with a doubled batch.