Categories: Cupcakes

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 3 (1 ounce) unsweetened chocolate squares, melted
• 3 (1 ounce) semisweet baking chocolate squares, melted
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• jumbo paper baking cups
• Thick Chocolate Frosting:
• 1/2 cup butter, softened
• 1 (16 ounce) package powdered sugar
• 1 cup semi-sweet chocolate chips, melted
• 1/2 cup whipping cream
• 2 teaspoons vanilla extract
• salt, a pinch

Directions

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy.

2. Gradually add sugars, beating well.

3. Add eggs, 1 at a time, beating after each addition.

4. Add melted chocolates and vanilla, beating well.

5. Combine flour, baking soda, and salt; add to batter alternately with buttermilk, beginning and ending with flour mixture.

6. Beat at low speed after each addition until blended.

7. Place the baking cups in jumbo muffin pans.

8. Spoon batter into cups, filling 3/4 full.

9. Bake for 30 minutes or until a pick comes out clean; cool in pan on racks, 5 minutes.

10. Remove from pans and cool completely on racks.

11. Make frosting—beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with melted chocolate and whipping cream.

12. Beat at low speed after each addition until blended; stir in vanilla and salt.

13. Spread cooled cupcakes with frosting.

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