Method

Preheat the oven to 350ºF and prepare 12 muffin cups for baking, using cupcake foils or papers. Melt the chocolate in a double boiler. Sift the flour, baking soda, and salt into a large mixing bowl and then add the brown sugar and mix to combine. Add the butter and the sour cream, and mix on medium speed to make a thick paste. Add the eggs, melted chocolate, and vanilla, then increase the speed to high and beat for 2 minutes. Stop and scrape down the sides of the bowl.

Resume mixing on medium-high for 5 seconds. Reduce the mixer speed to low and then slowly pour in the water. Pour the batter into the prepared muffin tins, filling the cups halfway to two-thirds full, and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. Frost with Sasabe Buttercream Frosting .

Serves: 12

Sasabe Buttercream Frosting

Makes 3 cups

Once you’ve made this, you may want to experiment with a different extract, like orange or maple.

• 1 cup unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners’ sugar
• 2 tablespoons milk

In a large bowl, cream the butter with an electric mixer. Add the vanilla. Gradually add the sugar, 1 cup at a time, beating well on medium speed. Scrape down the sides and the bottom of the bowl often. When all the sugar has been mixed in, the icing will appear dry. Add the milk and beat at medium speed until the mixture is light and fluffy. Keep the bowl covered with a damp cloth until ready to use. For best results, keep the icing bowl in the refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.

For chocolate buttercream frosting, add ¾ cup cocoa powder along with the confectioners’ sugar.

—From Cooking the Cowboy Way by Grady Spears with June Naylor/Andrews McMeel Publishing

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