http://www.marthastewart.com/cupcake-rec...they come out pretty flat
CHOCOLATE CUPCAKES
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 chocolate
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Note: In this recipe, measurements for dry ingredients are given both by volume (cups) and by weight (ounces). Professional chefs tend to use weight measures, while home cooks usually use volume.
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 15 minutes before being added)
Add and alternate:
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
With:
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 each cup with 1 leveled off scoop of an ice cream scooper.
Bake at 350°F in regular oven for 20 to 25 minutes or until tester comes out clean.
Yields 24 to 27 cupcakes
Pot Noodle
Vanilla cupcakes
Makes 12
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
250g/9oz unsalted butter, softened
250g/9oz caster (superfine) sugar
4 eggs
1 tsp natural vanilla extract
185g/6?oz self-raising flour
60g/2?oz plain (all-purpose) flour
185ml/6?fl oz milk
sweets, to decorate
For the icing
250g/8?oz white chocolate buttons
300ml/10?fl oz sour cream
Method
1. Preheat the oven to 180C/350F/Gas 4. Grease a 12-hole 125ml/4?fl oz non-stick muffin tray.
2. Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla and beat until well combined. Sift the flours together and fold in while adding the milk. Stir until almost smooth.
3. Divide the mixture among the muffin holes, then bake in the oven for 20 minutes.
4. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cakes out onto a wire rack to cool.
5. Meanwhile, make the icing. Place the white chocolate in a bowl over gently simmering water.
6. Once the chocolate has melted, stir until smooth. Remove from the heat and cool slightly.
7. Gently beat in the sour cream until you have a thick, creamy icing. Spread the chocolate mixture onto the cakes and decorate each with a sweet.