INGREDIENTS

INSTRUCTIONS

In a small bowl whisk together the cocoa powder and the water until
the cocoa powder is dissolved and let the mixture cool to room
temperature. In a bowl whisk together the flour, the baking soda, and
a pinch of salt. In another bowl with an electric mixer cream  together
the butter and the sugar and beat in the whole egg and the  egg yolk,
beating until the mixture is combined well. Beat in the  cocoa mixture
alternately with the flour mixture, beating well after  each addition,
divide the batter among 12 paper-lined 1/2-cup muffin  tins, and bake
the cupcakes in the middle of a preheated 350 degree  oven for 25 to 30
minutes, or until a tester comes out clean. Turn  the cupcakes out onto
a rack and let them cool completely. In another  bowl combine the
butterscotch chips and the cream, scalded, let the  chips soften, and
whisk the mixture until it is smooth. Let the icing  cool completely,
whisk it until it is fluffy, and spread it on the  cupcakes. As an
alternative, substitute semi-sweet chocolate chips  for the
butterscotch chips. This recipe yields 12 cupcakes.  Recipe Source:
COOKING LIVE with Sara Moulton From the TV FOOD  NETWORK - (Show #
CL-F046 broadcast 06-04-1998) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  12-05-1998
Recipe by: Sara Moulton  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 191
Calories From Fat: 78
Total Fat: 8.8g
Cholesterol: 53.9mg
Sodium: 91.1mg
Potassium: 24.1mg
Carbohydrates: 26.6g
Fiber: <1g
Sugar: 8.4g
Protein: 2g