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2 sticks unsalted butter (8 ounces)1 cup granulated sugar (7 ounces)1 cup light brown sugar (7-3/4 ounces)4 large eggs (one at a time)6 ounces unsweetened chocolate2 cups cake flour (9-1/4 ounces)1 teaspoon baking soda1 cup buttermilk (room temperature)1 teaspoon pure vanilla extract

Note: In this recipe, measurements for dry ingredients are given both by volume (cups) and byweight (ounces). Professional chefs tend to use weight measures, while home cooks usually usevolume.

Cream together:2 sticks unsalted butter (8 ounces)

1 cup granulated sugar (7 ounces)1 cup light brown sugar (7-3/4 ounces)

Add:4 large eggs (one at a time)6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15minutes before being added)

Add and alternate:2 cups cake flour (9-1/4 ounces)1 teaspoon baking sodaWith:1 cup buttermilk (room temperature)1 teaspoon pure vanilla extract

Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill eachcup with 1 leveled off scoop of an ice cream scooper.

Bake at 350F in regular oven for 20 to 25 minutes or until tester comes out clean.

Yields 24 to 27 cupcakes

Submitted by: Billy Reece

OREO CHOCOLATE CUPCAKES

2 cups all purpose flour2 cups sugar1 tsp. baking powder1 tsp. salt1 tsp. baking soda1/2 cup shortening1 cup water

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2 large eggs1 1/2 tsp. vanilla1/2 cup cocoa powder1 pkg Oreo cookiesFROSTING:1 container of store bought vanilla frosting(Crush remaining Oreos and mix them with the vanilla frosting to top the cupcakes)Preheat oven to 350F.

Mix the flour, sugar, baking powder, salt, and cocoa powder in large bowl. Slowly add 2 eggs,water, and vanilla. After mixed well put 1 spoonful of batter in cupcake holder and then add 1 Oreoand fill the cupcake holder ONLY 3/5ths full. Repeat the process with the rest. Make sure there isenough room between the bottom of the cupcake tins and the Oreo.

Bake in preheated oven for 20-25 minutes or until the middle of the cupcake is cooked and atoothpick inserted in center of cupcake comes out clean.

Let cool for 10 minutes in pan then remove and fully cool before frosting.

Submitted by: Physcobant

Butter Cream Frosting

Ingredients5 oz (150g) Butter - softened8 oz (250g) confectioners (icing) sugar

1 tsp vanilla2 tsp hot water

Method1. Beat together the butter and sugar with an electric beater.2. Once well combined, add the vanilla and water. Beat until

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smooth and creamy.Notes

Makes 12 cakes.