Double chocolate cupcakes

Yield: 1 Servings

Measure Ingredient
1 cup Plus 1 tablespoon all-purpose flour
1 teaspoon Baking soda
¼ teaspoon Salt
½ cup (1 stick) butter; softened
1 cup Granulated sugar
2 larges Eggs
⅔ cup Buttermilk
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
2½ tablespoon Milk

FROSTING

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

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