-
1
To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
-
2
Line two 12-cup muffin tins with cupcake papers; set aside.
-
3
In a bowl, sift the flour and baking soda together; set aside.
-
4
In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
-
5
Add the sugars and beat for about 3 minutes or until fluffy.
-
6
Add the eggs, one at a time, beat well after each addition.
-
7
Add the chocolate, mixing until well incorporated.
-
8
Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
-
9
With each addition, beat until ingredients are incorporated but do not overmix.
-
10
Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
-
11
Carefully spoon batter into cupcake liners; fill 3/4 full.
-
12
Bake in a 350u00b0 oven for 20-25 minutes or until pick comes out clean.
-
13
Cool in tins for 15 minutes.
-
14
Remove from tins and cool completely on a wire rack.
-
15
Ice when completely cool.
