Lots and lots of cupcakes…

4 batches of this recipe for my dad’s birthday party last night. I replaced the white chocolate with more bittersweet chocolate to dial up the chocolate flavor. When made into cupcakes, these take about 22 minutes to bake and one batch makes 21 – 24 cupcakes. Using cake flour in this recipe really does make a big difference; don’t be tempted to skip that step and use all-purpose.
Also: If you’re making these into cupcakes, one batch of frosting is enough to frost two batches of cupcakes, so if you’re only making one batch of the cake batter, then I’d make a half-batch of the frosting. Not sure what the cake-to-frosting ratio turns out to be when you make this as a proper cake, because I’ve only ever made this as cupcakes.