Yield: 12 Cupcakes
|¾ cup||Shortening or butter|
|4||Egg yolks; beaten well|
|1¼ cup||Flour; sifted|
|¼ teaspoon||Baking soda|
|4||Egg whites; beaten stiff|
|3 ounces||Squares unsweeten chocolate|
|1 teaspoon||Batter from cupcakes|
|½ cup||Strong coffee|
PATTI - VDRJ67A
Cupcakes: Cream shortening and sugar. Add yolks. Mix well. Combine flour, baking soda and salt. Add sugar-egg mixture. Mix well. Fold in. Mix well.
Reserve 1 tsp batter for sauce. Pour ⅔ full into greased or lined muffin tins. Bake at 375~ for 18-20 minutes.
Chocolate Sauce: Combine chocolate, milk and batter in top of double boiler. Allow to blend and thicken. Add coffee. Bring to a boil, stirring.
Add milk & sugar. Boil 10 minutes, stirring constantly. Serve while hot over cupcakes that have been cut in halves. This is a good way to brighten up old cakes too.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini