Chocolate Sour Cream Cupcake Batter Recipe

Chocolate Sour Cream Cupcake Batter
from the book cupcakes! by Elinor Klivans

3 oz. unsweetened chocolate
1 cup unbleached flour
1/2 tsp. baing powder
1/2 tsp. baking soda
1/3 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temp.
1 1/4 cups sugar
1 tsp. vanilla extract
1/2 cup sour cream
1/2 cup water

Put the chocolate in a heatproof bowl and place it over, but not touching, a saucepan of barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.

Mix flour, baking powder, baking soda and salt into a med. bowl and set aside.

Beat the butter and sugar together until smoothly blended and creamy. On low speed mix in the melted chocolate.  On med. speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy. Mix in the sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in teh water. Mix in the remaining flour mixture.