Name: Double Chocolate Cupcakes
Ingredients: 1 c Plus 1 tablespoon all-purpose flour; 1 ts Baking soda; 1/4 ts Salt; 1/2 c (1 stick) butter; softened; 1 c Granulated sugar; 2 lg Eggs; 2/3 c Buttermilk; 2 oz (2 squares) unsweetened baking chocolate, melted and; Cooled slightly; 1 ts Vanilla extract; 1 1/2 c Semisweet mini chocolate morsels; 1 1/2 Cusp confectioners' sugar; 2 tb Butter; softened; 2 tb Unsweetened cocoa powder; 2 1/2 tb Milk

Saving faith is not a decision that is made, and it is not a mouthing of a certain formula. Even if the formula is recited in prayer, this is not saving faith. Manipulating a person to say go through certain motions and say certain words does him no good whatever. This is not saving faith. This is dangerous indeed. Can a man really be saved by saying 'yes' to a series of questions? Have we done them any favor by allowing them to think so? This is a misunderstanding of saving faith. It is a confusion of professed faith with true saving faith. This mistake has resulted in the unprecedented number of false converts which this century of evangelism has produced. Decisions and numbers there are, but the 'converts' are notoriously unconverted. This is a direct result of confusing decisions with true faith, and it is a blight on the church. It is also inevitable. And it is shameful. And it is harmful, for we have convinced unconverted people that they are safe.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	American		1	Servings

INGREDIENTS

1	c	Plus 1 tablespoon all-purpose flour
1	ts	Baking soda
1/4	ts	Salt
1/2	c	(1 stick) butter; softened
1	c	Granulated sugar
2	lg	Eggs
2/3	c	Buttermilk
2	oz	(2 squares) unsweetened baking chocolate, melted and
		Cooled slightly
1	ts	Vanilla extract
1 1/2	c	Semisweet mini chocolate morsels
1 1/2		Cusp confectioners' sugar
2	tb	Butter; softened
2	tb	Unsweetened cocoa powder
2 1/2	tb	Milk

INSTRUCTIONS

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@NEGIA.NET> on Sep
17, 1997

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