Ingredients
4ozunsweetened chocolate,or bittersweet, chopped, I used Ghirardelli
½cupunsalted butter,(115g) cut into cubes
1¼cupsgranulated sugar,(250g)
1tsppure vanilla extract
3largeeggs
¾cupall-purpose flour,(94g) spoon & leveled
¼tspsalt
½cupunsalted butter,(115g) softened to room temperature
¾cuppacked light brown sugar,(150g)
1tsppure vanilla extract
1cupheat-treated all-purpose flour,(140g) + 2 tbsp, spoon & leveled
½tspsalt
¼cupmilk,(60ml)
1cupmini chocolate chips,(180g)
Preparation
Preheat oven to 325 degrees F. Line 12 muffin tins with baking cups or spray with nonstick spray. Set aside.
Melt the chopped chocolate and sliced butter together in the microwave in 30 second increments, stirring after each until completely smooth and combined. Allow to cool for a few minutes.
Stir in sugar, then vanilla. Add in eggs, 1 at a time, mixing well after each addition. Mix in the flour and salt.
Pour batter into 12 muffin tins and bake for 20 to 23 minutes.
While the cupcakes are cooling in the pan, make the frosting.
With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugar at medium speed.
Add the vanilla and beat well. Stir in the flour and salt until doughy.
Stir in the milk and beat until fluffy. Gently fold in chocolate chips. Frost cooled cupcakes.
