A light and luscious cupcake and rich flavorful frosting--both made with 100% Unsweetened Chocolate.
1½ bars [90g] GUITTARD 100% Unsweetened Chocolate, chopped
1¼ cups [181g] unbleached all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons [85g] unsalted butter, room temperature
1¼ cups [250g] sugar
2 large eggs
¾ cup [177g] buttermilk
1 teaspoon vanilla extract
Preheat oven to 350ºF. Line 12 cupcake forms with paper liners. Place rack in middle of oven.
Melt chocolate in top of double boiler over low heat, stirring constantly until melted and smooth. Set aside. In a medium bowl combine flour, baking powder, soda and salt until uniform. Set aside.
In large bowl of electric mixer beat butter and sugar on medium for several minutes until light. Add eggs one at a time until smooth. Mix in melted chocolate until uniform, stopping to scrape bottom and sides as needed. Stir in ½ the flour mixture just until incorporated. With the mixer on low slowly add buttermilk and vanilla scraping down bowl and beater before adding the remaining flour. Mix until blended.
Fill lined cups 3/4 full. Bake 20-25 minutes or until tops are rounded and puffy. A toothpick inserted in center will still have moist crumbs clinging to it. When cool enough to handle transfer to rack to cool completely before frosting tops.