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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Grain / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 18 |
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Directions: 1. Put chocolate in microwave safe bowl. Melt 1 minute at a time on 50% power, for 4 minutes.
2. Beat 1/2 cup butter (one stick!) and the sugar together in mixer.
3. Add melted chocolate and mix.
4. Add the eggs, one at a time, mixing after each. Add 1 tsp. vanilla and mix. Add sour cream and mix until smooth.
5. Add baking powder, soda, salt, and half the flour. Mix until just blended. Add water and mix until just blended. Add remaining flour and mix until just blended. Do not overmix.
6. Put liners in tins and fill each one 1/2 full. Bake at 350 for about 15 minutes.
7. Beat 1/2 cup butter, cream cheese, 1 tsp. vanilla and zest in clean mixer.
8. Add powdered sugar and mix until smooth.
9. Store frosting in fridge until cupcakes are done and cooled.
10. Frost cupcakes liberally as always and enjoy.
| Ingredients:
2 orange zest
1 48/85 Pound(s) powdered sugar
6 Ounce(s) cream cheese
1/2 Cup(s) water
4 Ounce(s) sour cream
1/3 Ounce(s) vanilla extract
326/625 Pound(s) unsalted, room-temp butter
2 large egg(s)
148/227 Pound(s) sugar
417/10000 Ounce(s) salt
27/5000 Pound(s) baking soda
1/12 Ounce(s) baking powder
326/625 Pound(s) flour
3 Ounce(s) unsweetened baking chocolate |
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