Chocolate Cupcakes

Recipe take from The Whimsical Bakehouse by Kaye Hansen and Liv Hansen.

Grease the tops of two 12-cup cupcake pans and line pans with cupcake liners. Preheat the oven to 350 degrees Fahrenheit. Have all ingredients at room temperature.

In a saucepan, melt together over low heat, whisking often:

1/2 c. milk
1 c. brown sugar
3 oz. unsweetened chocolate

When the chocolate is melted, whisk in:

1 large egg yolk

Remove from the heat and set aside.

In the bowl of an electric mixer at medium-high speed, cream:

4 oz. (1 stick) unsalted butter

Add and cream until light and fluffy:

1 c. granulated sugar

Add slowly, beating well and scraping down after each addition:

2 large eggs
1 large egg white

On a piece of wax paper, sift together:

2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt

On low speed add the dry ingredients alternately to the butter and egg mixture with:

3/4 c. milk
1 tsp. pure vanilla extract

Stir the chocolate mixture into the batter by hand, mixing only until combined.

Pour the batter into the cupcake liners, filling each seven-eighths full. Bake 18 to 20 minutes, or until the tops spring bake when lightly pressed.

Yield: 18 to 20 cupcakes