I loved the actual cake part in these cupcakes but I wasn't so crazy about the very RICH buttercream frosting, so that's why I didn't put the recipe on.
Oh yeah and don't worry about the cupcake batter looking grainy and lumpy, it happened to me and they turned out yummy!
3 ounces unsweetened chocolate
1 1/3 cups bleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
3/4 cup boiling water
1 1/2 cups sugar
6 tablespoons buttermilk or sour cream
2 large eggs
Position a rack in the middle of the oven and preheat to 350 degrees.
Melt the chocolate in a large heatproof bowl set over hot, but not simmering, water. Let cool.
Stir together the flour , baking soda, and salt in a bowl, mixing well.
Add the butter to the chocolate, then pour in the boiling water and stir well to mix. Whisk in the sugar and buttermilk. Stir in the flour mixture. Whisk in eggs.
Distribute the cupcake batter evenly throughout the prepared cupcakes tins.
Bake for about 20 minutes, or until toothpick comes out clean. Let the cupcakes cool completely before frosting them.
The author of this book is Nick Malgieri, the same author of Cookies Unlimited, Chocolate, and How To Bake.
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