Yield: 1 Servings
|1 cup||Plus 1 tablespoon all-purpose flour|
|1 teaspoon||Baking soda|
|½ cup||(1 stick) butter; softened|
|1 cup||Granulated sugar|
|2 ounces||(2 squares) unsweetened baking chocolate, melted and|
|\N \N||Cooled slightly|
|1 teaspoon||Vanilla extract|
|1½ cup||Semisweet mini chocolate morsels|
|1½ \N||Cusp confectioners' sugar|
|2 tablespoons||Butter; softened|
|2 tablespoons||Unsweetened cocoa powder|
These are just what the doctor ordered for the chocoholic. (-: From: Great American Home Baking Cookbook
Preheat oven to 325 degrees F. Line 24 standard size muffin-pan cups with paper liners. Mix together 1 cup of flour, baking soda, and salt. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Alternately beat flour mixture and buttermilk into butter mixture. Stir in melted chocolate and vanilla. Toss 1 cup chocolate morsels with remaining, 1 tablespoon flour; stir into batter. spoon batter into prepared pan, filling cups two-thirds full. Bake cupcakes until tops are firm, 20 minutes. Transfer to a wire rack to cool completely.
To prepare frosting, mix together confectioners' sugar, butter, cocoa powder, and milk. If frosting is too thick, add a little more milk. If too thin, add a little more confectioner's sugar. spread frosting over cupcakes. Sprinkle with remaining chocolate morsels, if desired.
NOTE: These cupcakes keep well if covered with plastic wrap and refrigerated. Or, they can be wrapped tightly in plastic wrap and frozen for up to 3 months.
Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Sep 17, 1997