For the Cupcakes
- 113 grams Unsalted butter
- 100 grams Light brown sugar
- 100 grams Dark chocolate
- 2 Eggs large
- 1/2 cup Sour cream
- 175 grams All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Vanilla
For the Buttercream
- 113 grams Unsalted butter 1 stick
- 100 grams Chocolate Melted and cooled
- 125 grams Powdered sugar/Confectioners sugar
- 2 tbsp Fresh cream
- 1 tsp Vanilla
Preheat the oven to 160 C / 320 F.
Sift flour with salt, baking powder, and baking soda. Set aside.
Prepare baking cups or cupcake wrappers in a muffin tray.
Make Cupcake Batter
Melt chocolate in a microwave safe bowl or double boiler until melted - Set aside to cool.
Cream Butter and Sugar until light and fluffy.
Add eggs one at a time scraping the sides of the bowl often.
Next sour cream and flour mixture in three batches.
Add Vanilla followed by the melted and cooled chocolate.
Use an ice cream scoop to distribute the batter evenly between 12 cupcakes wraps.
Make the Buttercream
Melt chocolate in a microwave safe bowl or double boiler - Set aside to cool.
Cream the butter, cream, and sugar until light and fluffy.
Add Vanilla and cooled melted chocolate.
Mix well to combine (if chocolate is not cooled it will seize in the buttercream).
Calories: 380kcal | Carbohydrates: 42g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 85mg | Sodium: 230mg | Potassium: 0mg | Fiber: 1g | Sugar: 28g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg