The very thick batter turned into a really dense, yet moist, cupcake. I loved the little tang that the buttermilk added. Frosted with this chocolate buttercream. Nathan said he liked the contrast of a dense, heavier cupcake a lighter, airy frosting.
2 cups all purpose flour
1 1/4 teaspoons baking powder
1/4 t salt
1/2 cup (1 stick) butter, room temp
1 1/2 cups sugar
2 large eggs
3 ounces unsweetened chocolate, melted and cooled
1 1/2 cups buttermilk
1 t vanilla extract
Preheat oven to 350. Line muffin pans with paper liners.
Whisk together the flour, baking powder, and salt. Set aside.
In large bowl, cream the butter and sugar until light, about 2 minutes. Add the eggs one at a time, eating well after each addition. Blend in the cooled chocolate. Add flour mixture alternately with he buttermilk, beating until smooth and well blended. Mix in the vanilla.
Bake in the center of the oven for 20-25 minutes, until toothpick comes out clean. Cool in pan for 5 minutes, then remove to wire racks to cool completely.
Makes 16-18 cupcakes
From The Best Bake Sale Ever Cookbook