| 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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