Choco-Sour Cream Cupcakes

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 ounces bittersweet chocolate, finely chopped
• 2 tablespoons unsalted butter, softened
• 1/4 cup unsweetened cocoa
• 1/2 cup boiling water
• 1/2 cup light sour cream
• 1/2 cup low-fat buttermilk
• 2 large eggs

1. Preheat oven to 350u0b0. Place 15 muffin cup liners in muffin tin.
2. Whisk together first 5 ingredients. Sift mixture through sieve into a bowl; discard any lumps.
3. Add chocolate, butter, and cocoa to a large heatproof bowl, and pour 1/2 cup boiling water on top. Let sit 2 minutes, and whisk until smooth. Add sour cream, buttermilk, and eggs, whisking until well-combined. Add dry ingredients to wet.
4. Divide batter among liners; bake in middle of oven 20 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer cupcakes to a wire rack to cool. Frost cakes.

flour, granulated sugar, brown sugar, baking soda, salt, bittersweet chocolate, unsalted butter, unsweetened cocoa, boiling water, light sour cream, lowfat buttermilk, eggs

Taken from www.myrecipes.com/recipe/choco-sour-cream-cupcakes (may not work)