Yield: 1 Servings
|1 cup||Self-Rising Flour|
|¼ cup||Unsweetened Cocoa Powder|
|½ cup||Butter; softened|
|¾ cup||Packed Brown Sugar|
|2 \N||Eggs; beaten|
|1 cup||Powdered Sugar; sifted|
|⅓ cup||Butter; softened|
|\N \N||Chocolate Buttons|
|\N \N||Licorice Strands & Candies|
THE DESSERT SHOW SHOW#DS3159 Preheat oven to 350. Mix together using electric mixer, flour, cocoa powder, butter, brown sugar, eggs & milk. Beat til well blended. Divide cake batter evenly among about 20 paper-lined muffin cups (you'll need to use two 12 cup muffin tins. Put water in unused cups). Bake 15 minutes or until toothpick inserted into center comes out clean. Cool on rack. Trim tops to flatten if peaked. To decorate: in a small bowl, beat powdered sugar & butter together until light & fluffy.
Spread over tops of cakes. Place 2 chocolate buttons on each cupcake for ears & a gumdrop for the nose. Cut licorice candies to make eyes & cut pieces into strands for whiskers to look like mice.
Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@...> on Sep 25, 1997