Chocolate Extreme Cupcakes

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 3 (1 ounce) unsweetened chocolate squares, melted
• 3 (1 ounce) semisweet baking chocolate squares, melted
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• jumbo paper baking cup
• 1/2 cup butter, softened
• 1 (16 ounce) package powdered sugar
• 1 cup semi-sweet chocolate chips, melted
• 1/2 cup whipping cream
• 2 teaspoons vanilla extract
• salt, a pinch

Recipe

• 1 preheat oven to 350°; beat butter at medium speed with an electric mixer until creamy.
• 2 gradually add sugars, beating well.
• 3 add eggs, 1 at a time, beating after each addition.
• 4 add melted chocolates and vanilla, beating well.
• 5 combine flour, baking soda, and salt; add to batter alternately with buttermilk, beginning and ending with flour mixture.
• 6 beat at low speed after each addition until blended.
• 7 place the baking cups in jumbo muffin pans.
• 8 spoon batter into cups, filling 3/4 full.
• 9 bake for 30 minutes or until a pick comes out clean; cool in pan on racks, 5 minutes.
• 10 remove from pans and cool completely on racks.
• 11 make frosting--beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with melted chocolate and whipping cream.
• 12 beat at low speed after each addition until blended; stir in vanilla and salt.
• 13 spread cooled cupcakes with frosting.