| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Not, Sent |
12 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Butter or margarine; room temperature |
| 3/4 |
c |
Sugar |
| 1 |
|
Egg |
| 3/4 |
c |
Milk |
| 1 |
tb |
Grated orange peel |
| 1 |
ts |
Vanilla |
| 5 |
|
Chocolate sandwich cookies; coarsely broken up |
| 1/2 |
c |
Heavy cream |
| 1/4 |
c |
Presweetened chocolate drink mix |
|
|
Broken chocolate sandwich cookies, optional |
INSTRUCTIONS
CUPCAKES
CREAMY CHOCOLATE FROSTING
Place oven rack in lower third of oven. Heat oven to 375°. Mist cupcake-pan
cups with cooking spray or insert paper liners. Prepare cupcakes: Mix
flour, baking powder, salt on waxed paper.
Beat butter and sugar in bowl until creamy. Add egg; beat well. Alternately
beat in milk with flour mixture, beginning and ending with flour, until
smooth. Beat in rind and vanilla. Stir in cookie pieces. Spoon batter into
prepared cups, filling about two-thirds full.
Bake in lower third of 375° oven for 14 minutes or until wooden pick
inserted in centers comes out clean and tops spring back when lightly
touched. Cool in pan on rack 5 minutes. Gently loosen cupcakes from pan;
remove to rack to cool.
Prepare frosting: Beat together cream and drink mix in small bowl until
soft peaks form. Spread over top of cupcakes. Garnish with broken cookies
if desired.
Recipe by: Family Circle - 11/18/97
Posted to EAT-L Digest by The Taillons <taillon@EARTHLINK.NET> on Nov 23,
1997
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