Yields 24 to 27 cupcakes
INGREDIENTS
Cream (with hand or stand mixer):
4 sticks butter (16 ounces) until light and fluffy,
approximately 5 minutes
Melt (in microwave or double boiler):
12 ounces semi-sweet chocolate
Set aside and allow to cool for approximately 20 minutes.
After chocolate has cooled, add it to the creamed butter and
mix on low speed until just combined. Scrape sides of bowl then …
Add:
2-3/4 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract
On low speed of a hand or stand mixer, mix until fully incorporated;
no confectioners' sugar should be visible.
Mixture should be smooth and medium brown in color.
Do not refrigerate; use immediately
or store in airtight container for up to 2 days.
Yields 24 to 27 cupcakes
INGREDIENTS
Note: In this recipe, measurements for dry ingredients
are given both by volume (cups) and by weight (ounces).
Professional chefs tend to use weight measures,
while home cooks usually use volume.
Cream:
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
Add:
4 large eggs (one at a time)
6 ounces unsweetened chocolate (chocolate should be melted,
then cooled for approximately 15 minutes before being added).
Add and alternate:
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
With:
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Place cupcake paper into each cup of 2 muffin pans
(each pan yielding 12 muffins). Then fill each cup
with 1 leveled off scoop of an ice cream scooper.
Bake at 350 degrees in regular oven for
20 to 25 minutes or until tester comes out clean.
