Chocolate Cupcakes

Chocolate Cupcakes

These are so fun to make "mini" - modified slightly from a Barefoot Contessa recipe.   Let the butter, eggs, buttermilk, and sour cream come to room temp before beginning.

12 T butter

2/3 C sugar
2/3 C brown sugar

2 extra-large eggs
2 tsp vanilla

1 C buttermilk
1/2 C sour cream

(optional 1/4 tsp espresso powder)

1 3/4 C flour
1 C cocoa powder

1 1/2 tsp baking soda
1/2 tsp salt

1.  Preheat oven to 350.
2.   Cream butter and sugars til light and fluffy.  Add vanilla and eggs.  Mix well.
3.   In separate bowl, whisk together the buttermilk and sour cream.
4.   In anoher bowl, mix together dry ingredients.
5.   On low speed, add the wet and dry mixtures alternately to the butter mixture, beginning with the buttermilk mixture and ending with the flour mixture.  Give the mixture a few folds with a rubber spatula to make sure it is smooth.
5.  Fill cupcake liners or mini cupcake tins.  For regular cupcakes, bake about 20-23 minutes, until a toothpick comes out clean.  Bake much less for mini cupcakes.  Cool for 10 minutes in pan, and then let cool completely before frosting.  These cupcakes freeze really well!