Choco-Sour Cream Cupcakes

Ingredients

• 1 1/2 cupsall-purpose flour
• 1/2 cupgranulated sugar
• 1/2 cupdark brown sugar
• 3/4 teaspoonbaking soda
• 1/4 teaspoonsalt
• 2 ouncesbittersweet chocolate, finely chopped
• 2 tablespoonsunsalted butter, softened
• 1/4 cupunsweetened cocoa
• 1/2 cupboiling water
• 1/2 cuplight sour cream
• 1/2 cuplow-fat buttermilk
• 2 large eggs
• 1 batch Milk Chocolate-Cream Cheese Frosting

Preparation

1. Preheat oven to 350°. Place 15 muffin cup liners in muffin tin.

2. Whisk together first 5 ingredients. Sift mixture through sieve into a bowl; discard any lumps.

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. 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.