cupcake deck.

Last week at my shower, I received the perfect gift which contains about 20 NEW cupcake recipes. It's called The Cupcake Deck

I flipped through and there are some great recipes, so today's cupcake comes outta The Cupcake Deck

&

Today's cupcake is: White Mountain Chocolate Cupcakes

Don't these look yummy?

Ingredients: [makes 12 cupcakes]

3 oz. of unsweetened chocolate, chopped

1 cup of unbleached all-purpose flour

1/2 tsp. of baking powder

1/2 tsp. of baking soda

1/4 tsp. of salt

1/2 cup [one stick] of butter, at room temp.

1 1/4 cups of sugar

2 large eggs

1 tsp. of vanilla extract

1/2 cup of sour cream [sounds weird, I know, but TRUST ME]

1/2 cup of water

"Seven Minute Frosting" ingredients: 

1 1/4 cup of sugar 

1/3 cup of water

3 large egg whites

1/4 tsp. cream of tartar

1 tsp. of vanilla extract

1 tsp. of almond extract

Directions: 

Preheat oven to 350 degrees

Line a cupcake pan with 12 liners

Put the chocolate on top of a heat-proof bowl, or double broiler. Place it over the top, NOT TOUCHING a saucepan of barely simmering water. Stir the chocolate until it's melted and smooth. remove the pan from atop and let cool for a bit. 

Sift the flour, baking powder, baking soda and salt into a medium sized bowl and set aside for later. 

In a large bowl, while using an electric mixer on medium speed, beat the butter and sugar until its smooth and creamy. (about 2 min.) Scrape the sides of the bowl while mixing as needed. 

On low speed, mix in the melted chocolate. 

On medium speed, add the eggs (one at a time) mixing until each is mixed fully into the batter.

Add the vanilla extract and beat the mixture until creamy...about a min.

Mix in the sour cream until no white streaks are viable.

On low speed, add in half the flour mixture, mixing just enough to incorporate it. Mix in the water, then mix in the remaining flour mixture until all is incorporate and ALL the batter looks smooth. 

Fill each cupcake liner with a generous amount of batter. (leaving about 1/8 remaining at the top) 

Bake just until the top of the cupcake feels firm and a toothpick inserted into the center comes out clean. (about 20 min.) 

Cool the cupcakes for about 10 min in the pan, while then removing them onto a wire rack to cool completely. 

Frosting directions: 

Put sugar, water, egg whites, and cream of tartar in a heat-proof on top of a double broiler and blend with a handheld electric mixer on high speed until opaque, white and foamy. (about 1 min.) 

Put the bowl OVER, & not touching the barely simmering saucepan (like while making the cupcakes) 

Be careful of the cord from the electric mixer. Make sure it's not getting splashed with water. 

Mix on high speed until the frosting forms a soft peak that stands straight up if you stop the beaters and lift up. (about 7 min.) 

The frosting temp. should read about 160 degrees F.

Remove the container of frosting from the double broiler, add the vanilla and almond extracts. 

Continue to mix for 2 min. to further thicken the frosting.