2cupsall-purpose flour (measure with a light hand or weigh)(260 grams)
1tsp.baking soda
1tsp.salt
1 ½cupssugar(300 grams)
½cupunsalted butter, softened(114 grams)
1cupsour cream (be sure to bring to room temp)(230 grams)
2largeeggs
1tsp.vanilla extract
¼cuphot water
1teaspoonvanilla
Frosting
1stickunsalted butter, softened(114 grams)
¼teaspoonsalt
3 ¾cuppowdered sugar1 pound
¼cuproom temperature half & half
Instructions
Bring all of your ingredients to room temperature.
Preheat the oven to 350 degrees F. Line 12 to 14 muffin cups with paper liners
Melt the chocolate in the microwave by heating on high for 30 seconds and stirring. Repeat until melted. Let cool slightly. It can be a little bit warm, but not hot when you put it in.
Whisk the flour, baking soda, salt, and sugar together in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment.
Add the softened butter and room temperature sour cream to the flour mixture and beat on low until blended. Stir in the melted chocolate.
Add the eggs one by one, beating on low speed until blended.
Lastly, add the vanilla and water and beat on medium just until batter is smooth.
Divide the batter between the cups and bake for 15 to 20 minutes, until the cake springs back when touched.
Remove from oven and let cool.
Frosting
In a large mixing bowl, beat the butter and salt. Gradually add the powdered sugar, beating with an electric mixer on low to medium low. Add a little of the half & half in slowly increase speed, beating and scraping.
Beat in the vanilla and remaining half & half until you have a smooth & creamy frosting. Add more half & half if you’d like a thinner frosting.