Chocolate Sour Cream Cupcakes with Vanilla Bean Buttercream

American buttercream is too dense to be spread onto these cupcakes.

From Cupcakes! by Elinor Klivans

Makes enough for 18 regular cupcakes, 12 big-top cupcakes, 12 extra-large cupcakes, or 60 mini-cupcakes

3 ounces unsweetened chocolate, chopped

1 cup unbleached all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup (1 stick) unsalted butter, at room temperature

1 ¼ cups sugar

2 eggs

1 teaspoon vanilla extract

½ cup sour cream

½ cup water

Put the chocolate in a heatproof bowl or the top of a double-broiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of a double boiler). Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.

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

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the side of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium 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 and the color has lightened slightly, about 1 minute. 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 the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth. The batter is ready to bake, or for additions such as nuts, fruit, chocolate chips, or other flavorings.


Vanilla Bean Buttercream
Adapted from 
http://www.foodnetwork.com/recipes/gale-gand/quick-vanilla-buttercream-frosting-recipe/index.html 

• 3 cups confectioners' sugar
• 1 cup butter
• 1 tablespoon vanilla bean paste
• 1 to 2 tablespoons whipping cream

Mix butter and sugar on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla bean paste and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.