Chocolate Cupcakes

from cupcakes! by Elinor Klivans

3 Oz. unsweetened chocolate

1 C. AP flour
1/2 Tsp. baking powder
1/2 Tsp. baking soda
1/4 Tsp. salt
1/2 C. butter
1 1/4 C. sugar
2 eggs
1 Tsp. vanilla
1/2 C. sour cream
1/2 C. water

Preheat oven to 350F & line 2 cupcake pans with liners.

Melt the chocolate in a double boiler then allow to cool.
Sift flour, baking powder, baking soda, & salt in medium size bowl & set aside.
Beat butter & sugar with an electric mixer until light & creamy.
On low speed, add chocolate. Mix until well incorporated.
Add eggs, one at a time. Add vanilla then sour cream until no white streaks
remain. Mix in flour & water, alternating. Fill baking C. 3/4 full & bake 20
minutes.

Buttercream
1 C. butter (at room temperature)
1 C. vegetable shortening
1 bag (2 lbs) powdered sugar
mint or peppermint extract
simple syrup

In an electric mixer with the whip attachment beat butter & vegetable shortening
until creamy. Slowly add powdered sugar. Beat on high for 5-7 minutes until
fluffy. Add simple syrup until it reaches the consistency you want.

[simple syrup: boil half water, half sugar until sugar is dissolved]