Chocolate Pound Cupcakes
Enriched with 6 squares of chocolate and 6 eggs, these chocolate pound cupcakes are moist and memorable.
18 standard cupcakes
3/4 cup (1 1/2 sticks) butter, room temperature
1 3/4 cups granulated (white) sugar
6 large eggs
6 squares (1 ounce each) semi-sweet chocolate, melted
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/8 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
Preheat oven to 350°F (177°C). Prepare the muffin pan by placing baking cups in each cavity or by brushing the cavities with Pan Release or cooking spray.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, chocolate and vanilla; mix well. Combine flour and salt; stir baking soda into sour cream. Alternately add sour cream and flour mixture to butter mixture. Spoon batter into baking cups.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire cooling rack; remove and cool completely.