Choco-Sour Cream Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 ounces bittersweet chocolate, finely chopped
• 2 tablespoons unsalted butter, softened
• 1/4 cup unsweetened cocoa
• 1/2 cup boiling water
• 1/2 cup light sour cream
• 1/2 cup low-fat buttermilk
• 2 large eggs
• 1 batch Milk Chocolate-Cream Cheese Frosting

Preparation

1. 1. Preheat oven to 350°. Place 15 muffin cup liners in muffin tin.
2. 2. Whisk together first 5 ingredients. Sift mixture through sieve into a bowl; discard any lumps.
3. 3. Add chocolate, butter, and cocoa to a large heatproof bowl, and pour 1/2 cup boiling water on top. Let sit 2 minutes, and whisk until smooth. Add sour cream, buttermilk, and eggs, whisking until well-combined. Add dry ingredients to wet.
4. 4. Divide batter among liners; bake in middle of oven 20 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer cupcakes to a wire rack to cool. Frost cakes.