Ingredients
- 8 ounce unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 cup eggs
- 6 ounce unsweetened chocolate
- 2 cup cake flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
Preparation
Baking Directions:
Note: In this recipe, measurements for dry ingredients are given both by volume (cups) and by weight (ounces).
Professional chefs tend to use weight measures, while home cooks usually use volume.
Cream:2 sticks unsalted butter (8 ounces)1 cup granulated sugar (7 ounces)1 cup light brown sugar (7-3/4 ounces)Add:4 large eggs (one at a time)6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added).
Add and alternate:2 cups cake flour (9-1/4 ounces)1 teaspoon baking sodaWith: 1 cup buttermilk (room temperature)1 teaspoon pure vanilla extractPlace cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins).
Then fill each cup with 1 leveled off scoop of an ice cream scooper.
Bake at 350 degrees in regular oven for 20 to 25 minutes or until tester comes out clean.
