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And a mixer:.
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Preheat oven to 350 degrees.
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Step 2:.
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Line your muffin tins with cupcake papers.
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This recipe makes roughly 2 dozen cupcakes.
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Step 3:.
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In a small bowl, sift together the flour and baking soda and set aside.
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Step 4:.
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Melting the chocolate.
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You'll need some double boiler action to do this.
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But, if like me, you have no double boiler, one can be created very easily.
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Find a small pot and a small heat resistent bowl that will nest easily into the pot.
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Step 5:.
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Fill the pot with just enough water so that when the bowl is nesting in the pot, the water doesn't splash out.
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Put the water on to boil.
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Put the 6 ounces of unsweetened chocolate into the bowl.
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Once the water is boiling, put the bowl of chocolate in the pot to melt the chocolate.
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Turn down the heat on the water so it's just simmering (if you leave it on a full boil, hot water will go everywhere).
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Step 6:.
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Stir the chocolate until it's totally melted.
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Set the bowl of melted chocolate aside to cool to room temperature.
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Step 7:.
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In a large bowl, cream the butter until smooth.
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Step 8:.
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Add the granulated sugar.
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Step 9:.
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Add the brown sugar and beat until fluffy.
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Step 10:.
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Add the eggs 2 at a time, beating well after each addition.
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Step 11:.
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Add the chocolate, mixing until well blended.
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Step 12:.
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Well blended:.
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Step 13:.
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Add the sifted flour/baking soda mixture in small doses, alternating with the buttermilk and vanilla.
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Step 14:.
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Mix until batter is well blended and smooth.
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When done your batter should look like this:.
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Step 15:.
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Spoon the batter into the cupcake liners, filling until roughly 3/4 full (I kind of overfilled a few of mine by accident).
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Step 16:.
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Bake for 20-25 minutes, checking periodically to make sure they don't burn.
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The cupcakes are done when a toothpick inserted in the center comes out clean.
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Remove the cupcakes from the tins to cool.
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Once all the cupcakes are cool, it's time for the best part, the frosting!
