Double Chocolate Cupcakes
http://bakedchicago.typepad.com

1 cup all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/8 teaspoon kosher salt
2/3 cup granulated sugar
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/4 ounces dark chocolate, finely chopped
2 tablespoons confectioners' sugar

Preheat oven to 350F degrees. Combine flour, cocoa, baking soda and
salt in large bowl. Whisk ingredients together until combined.

In another large bowl, place granulated sugar and butter. Beat with
mixer on medium speed until well combined. Add eggs and vanilla; beat
well. Add flour mixture and buttermilk alternately to the sugar
mixture, beginning and ending with flour mixture. Fold in chocolate.

Spoon batter into 12 muffin cups, lined with cup liners, until
approximately 2/3 full. Bake for 18 minutes or until cupcakes spring
back when touched lightly in center. Remove from pan and cool
completely on wire rack. Sprinkle with confectioners' sugar just
before serving.