Chocolate Cupcake

Makes 12

6 tablespoons unsalted butter

6 ounces bittersweet chocolate, cut into ¼ inch pieces

2 eggs

½ cup sugar

½ cup firmly packed dark brown sugar

1 teaspoon vanilla

¼ teaspoon salt

½ cup flour

cupcake liners

Directions

1. Preheat oven to 350°F. Place twelve cupcake liners in a cupcake pan.

2. Pour enough water into a four-quart saucepan so that it reaches a depth of one inch. Bring to a boil and reduce heat to low.

3. Combine butter and chocolate in a medium bowl.

4. Set bowl over saucepan. Cook, stirring until melted and smooth, for about five minutes. Remove from heat and set aside.

5. Whisk together eggs in a large bowl.

6. Add sugar, brown sugar, vanilla, and salt. Whisk to combine.

7. Stir in chocolate mixture and then fold in flour.

8. Pour batter into lined cupcake pans.

9. Bake until a toothpick inserted into the center of each cupcake comes out clean, about fifteen to twenty minutes.

Chocolate Butter Cream Frosting

Makes 1½ cups frosting

1 stick unsalted butter at room temperature

2 cups of confectioner’s sugar

a pinch of salt

2 teaspoons vanilla

1 tablespoon milk or heavy cream

4 ounces bittersweet or semisweet chocolate, melted and cooled

Directions

1. Beat the butter until smooth by using an electric mixer if desired.

2. Add confectioner’s sugar and salt. Beat until most of the sugar is moistened, scraping down the sides of the bowl once or twice.

3. When the mixture is fully combined, add vanilla, milk, and melted chocolate.

4. Increase speed and beat until light and fluffy, about four minutes.