Best Ever Dark Chocolate Cupcakes
You know what makes things feel better? CHOCOLATE!!! Yup, I love chocolate. Always have, always will. If it ever became illegal (I think it’s technically an addictive substance that can be abused…but oh well), I’d be in big trouble. These Best Ever Dark Chocolate Cupcakes are FABULOUS for us chocolate lovers. So rich, yet not so rich that you want to stop at just one. Not to mention – the cupcake BATTER is almost the best part…seriously So. Darn. Good!!! I’m not encouraging anyone to eat the batter because I don’t want to get lectured on how ‘unsafe’ it is (I’ve eaten batter all my life, no issues thus far) – but I will say that my first batch I ever did of these, I ate at least half the batter. It was AMAZING!!!
Makes 24 Cupcakes (unless you eat a lot of batter)
1 cup Unsalted Sweet Cream Butter (2 sticks)
4 oz. Semi-sweet Baking Chocolate
4 Large Eggs
1 cup Sugar
1/2 cup Brown Sugar
4 tsp. Vanilla Extract
1 cup Buttermilk (or 1 cup Milk and 4 tsp. White Vinegar)
1 cup Cocoa Powder
1 1/2 cups All-purpose Flour
4 tsp. Baking Powder
1/2 tsp. Salt
Preheat the oven to 350 Degrees F. Spray or line two 12-cup muffin tins. Set aside.
Melt the butter and baking chocolate together, stirring often. Set aside to cool.
In a large bowl combine the Eggs, Sugar, Brown Sugar and Vanilla until well mixed.
In another bowl, combined the Cocoa Powder, Flour, Baking Powder and Salt until well mixed.
Add the Flour mix to the Sugar mix until well incorporated.
Add the Buttermilk and Melted Chocolate Mixture.
Scoop into the sprayed/lined tins, then bake for 15-20 minutes, or until a toothpick inserted comes out clean.
Adapted from Sally’s Baking Addiction
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