Birthday Cupcakes

I made these for my friend's surprise birthday party and they were a huge hit.

 I also added dark chocolate chips to the batter just to add a little extra surprise!

Best Dark Chocolate Cupcake Recipe:

Makes 12 cupcakes; recipe can not be doubled, make two batches separately if needed.

1 stick unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
½ cup (1 ½ ounces) Dutch-processed cocoa
¾ cup (3 ¾ ounces) unbleached all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 large eggs
¾ cup (5 ¼ ounces) sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup (4 ounces) sour cream

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pans (cups have ½ cup capacity) with baking-cup liners.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch.

3. Whisk flour, baking soda, and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean. 18 to 20 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

(Cook's Illustrated, 2009)

Simple Buttercream Frosting:

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

1. Mix together sugar and butter on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

(Courtesy of Food Network)