Ingredients Jump to Instructions ↓

  1. 16 tbsp (2 sticks) unsalted butter , cut into 16 pieces 4 oz bitterweet chocolate , chopped

  2. 1 C Dutch-processed cocoa powder

  3. 1 1/2 C all-purpose flour

  4. 1 1/2 tsp baking powder

  5. 1 tsp baking soda

  6. 1 tsp salt

  7. 4 large egg s, at room temperature

  8. 2 tsp vanilla extract

  9. 1 1/2 C sugar

  10. 1 C sour cream

Instructions Jump to Ingredients ↑

  1. Microwave the butter, chocolate, and cocoa together, whisking often, until melted and smooth, 1 to 3 minutes. Set aside to cool until just warm to the touch.

  2. Meanwhile, adjust an oven rack to the middle position and heat the oven to 350 degrees. Line two muffin pans with cupcake liners. Whisk the flour, baking powder, baking soda, and salt together in a large bowl and set aside.

  3. Whisk the eggs and vanilla together in a large bowl. Slowly whisk in the sugar until combined. Whisk in the cooled chocolate mixture.

  4. Sift one third of the flour mixture over the batter, then whisk it in. Whisk in the sour cream. Sift the remaining flour mixture over the batter and whisk until completely incorporated (the batter will be thick).

  5. Fill the cupcake liners about two-thirds full. Bake until a wooden skewer inserted into the center of a cupcake comes out with a few crumbs attached, 18-22 minutes, rotating the pans halfway through baking.

  6. Let the cupcakes cool in the pans on wire racks for 5 minutes. Remove from pans and let cool completely on the racks before frosting, about 1 hour.


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