Dark Chocolate Cupcakes

Dark Chocolate Cupcakes as featured in the November 13th Chocolate Files
1 cup all purpose flourRaspberry Filled Dark Chocolate Cupcake with Cream Cheese Frosting
1/2 tsp baking powder
1/4 tsp salt
6 oz dark chocolate, coarsely chopped
1/2 cup butter
3 large eggs
1 cup brown sugar
1 tsp vanilla extract

Preheat oven to 350F. Line a 12 cup muffin pan with paper liners.
In a small bowl, whisk together flour, baking powder and salt.
In a medium sized, microwave safe bowl, melt together butter and dark chocolate until smooth. Set aside to cool slightly.
In a large bowl, whisk together eggs and brown sugar until well combined. Whisk in vanilla extract. Stir in cooled chocolate mixture followed by the flour mixture. Stir just until no streaks of dry ingredients remain. Divide evenly into prepared muffin cups.
Bake for 21-24 minutes, until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attached.
Cool completely on a wire rack before frosting.

Recipe originally found here.

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