The Dark Chocolate Cake

Yield:  24 cupcakes
Prep Time:  25 minutes
Bake Time:  20 minutes

INGREDIENTS:

1/2 cup espresso or strong brewed coffee
1 cup unsalted butter
1/2 cup dark chocolate cocoa powder
1/2 cup heavy cream
1 teaspoon vanilla extract

2 cups flour
2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt

2/3 cup sour cream
2 eggs

1 - 2 60% + cocoa chocolate bars

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Prepare espresso or strong brewed coffee.

3.  In a medium sauce pan, melt the butter over low heat.  Whisk in the cocoa powder until smooth.  Add the heavy cream, espresso, and vanilla extract.  Whisk until blended, set aside and allow to cool down as you prep the other ingredients.

4.  In a large bowl, whisk together the flour, sugar, baking soda and salt.  Set aside.

5.  In another medium bowl, whisk together the sour cream and eggs.

6.  SLOWLY pour the slightly cooled chocolate sauce into the sour cream and egg mixture and whisk until smooth.  Remember to pour in the slightly cooled chocolate sauce slowly so as not to cook the eggs.

7.  Make a well in the middle of the flour mixture and slowly add in the chocolate mixture while mixing on low speed.

8.  Fill the cupcake liners 3/4 full with the batter.  Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.