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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Ingredients:
6 ounces unsweetened chocolate, chopped |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
8 tablespoons (1 stick) unsalted butter, softened |
2 cups sugar |
1 teaspoon vanilla extract |
4 large eggs |
1 cup milk |
Directions:
1. Melt chocolate in top of double boiler set over simmering water. Stir until smooth, remove from heat and cool until lukewarm. Preheat oven to 350°F. Place cupcake liners in two 12-cup muffin tins and one 6-cup muffin tin.
2. Stir flour, baking powder and salt in a large bowl until well mixed. Using an electric mixer, beat butter, sugar and vanilla until creamy and smooth. Add eggs one at a time, beating well after each. Stir in chocolate. On low speed, beat in 1/3 of dry ingredients, then half of milk. Repeat, ending with last third of dry ingredients. Do not overmix.
3. Fill each muffin cup about 2/3 full and bake until a toothpick inserted in center of a cupcake comes out clean, 15 to 20 minutes. Cool in pan on wire racks for 5 minutes, then remove and cool completely on racks.
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