2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
light brown sugar (7 3/4 ounces)
4 eggs (one at a time)
6 oz. chocolate, melted and cooled for 15 minutes
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract

Cream together butter, granulated sugar, light brown sugar (7-3/4 ounces). Add eggs, beating well after each addition. Stir in chocolate. Sift cake flour with baking soda. Add 1/3 of the flour mixture; stir in 1/2 buttermilk mixed with the vanilla. Add alternating liquid and dry until flour and buttermilk have been used.

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

Bake in a preheated 350°F oven (not convection) for 20 to 25 minutes or until a cake tester inserted in center comes out clean. Frost with your favorite vanilla or chocolate frosting.

Yields 24 to 27 cupcakes