Gourmet Dark Chocolate Cupcakes - Recipe

for the cupcakes:
1 cup cake flour
1/2 cup cocoa powder
1/2 tsp. baking soda
1/4 tsp. baking powder
1 ounce bittersweet chocolate, finely chopped
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
2 tsp. vanilla extract
3/4 cup buttermilk

1. Preheat the oven to 350F. Sift the cake flour, cocoa powder, baking soda, and baking powder into a medium bowl. Mix in the bittersweet chocolate. In an electric mixer, or a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended, and then beat in the vanilla extract. Add the buttermilk to the butter mixture on low speed and blend well. Then add the flour mixture and beat until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes, rotating half way through bake time. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the frosting:
1/2 cup unsalted butter, room temperature
1/2 cup vegetable shortening
1 3/4 cups icing sugar
1/4 cup cocoa powder
1/4 tsp. vanilla extract
additional dark chocolate shavings for garnish

2. In an electric mixer, or large bowl, beat the butter and vegetable shortening on medium speed until creamy. In a separate bowl, sift the icing sugar and cocoa powder together. Add the icing sugar and cocoa powder to the butter mixture on low speed until it begins to incorporate. Add the vanilla extract, and beat at medium to high speed until fully incorporated. Frost each cupcake with a piping bag fitted with a large open star tip. Sprinkle some additional dark chocolate shavings on each cupcake for garnish, if desired.

Makes approximately 12 cupcakes