4 ounces butter, cut into 4 pieces. 2 ounces bittersweet chocolate, chopped ½ cup cocoa powder 3 ¾ ounces AP flour ¾ teaspoon baking powder ½ teaspoon baking soda 2 eggs, room temperature 5 ¼ ounces sugar 1 teaspoon vanilla extract ½ teaspoon salt ½ cup sour cream
Method
Preheat the oven to 350°F/325 F convection. Line a 12-cup muffin pan with 11 cupcake liners.
Melt the cubed butter, chopped chocolate and cocoa in a stainless bowl over a pot of barely simmering water. Stirring occasionally. Set aside to cool.
Whisk the flour, baking powder, and baking soda together in a large bowl until thoroughly combined. Set aside.
In a medium bowl, whisk the eggs; add the granulated sugar, vanilla and salt together until completely smooth. Add the cooled chocolate mixture and mix until combined. Sift about ⅓ of the flour mixture over the chocolate mixture and whisk until combined, whisk in the sour cream, mix, then sift the remaining flour mixture over the batter and combine.
Divide the batter evenly into the prepared muffin cups. Bake until a toothpick inserted comes out clean, about 18 minutes.
Remove from the pan and palace on a wire rack to cool completely.
