55 g Dark chocolate, melted
2 cups (225 g) cake/all purpose flour
2/3 cup (60 g) unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
½ tsp salt
¾ cup (170 g) butter at room temperature
1 ½ cup (300 g) light brown sugar
3 Large eggs
1 tsp vanilla
1 ¼ cups(300 ml) buttermilk/fresh milk
Chocolate chips for toppings
Direction
-Put the chocolate in a heat proof bowl (or the top of a double boiler) and place it over, but not touching, barely simmer water in a saucepan. Stir constantly until the chocolate is melted and smooth. Remove from water and set aside to cool.
-Sift the flour, cocoa powder, baking soda, baking powder and salt in a bowl and set aside. In a large bowl, using an electric mixer or stand mixer on medium speed, beat the butter and sugar until smoothly blended and creamy about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed. Add the eggs, one at time, mixing until each is blended into the batter.Add the vanilla and beat for 2 minutes. Add the flour mixture in three additions alternately with the butter mik, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth. Add melted chocolate on a low speed.
-Pour the batter into individual cupcake pan, ¾ full, top with chocolate chips.
-Bake the cupcakes at preheated oven at 350 degree Fahrenheit (180
degree Celsius) 15-20 mins until toothpick inserted in the center comes out clean.