| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | c | Sugar |
| 1/2 | c | Margarine or butter |
| 4 | Eggs | |
| 1 | cn | (16-ounce) (1 1/2 cups) chocolate-flavored syrup |
| 1 1/4 | c | All-purpose flour |
| 3/4 | c | Miniature semisweet chocolate pieces |
| 1/3 | c | Chopped walnuts |
INSTRUCTIONS
And to make this legal: a recipe from the Better Homes and Gardens Fast-Fixin' Kids' Recipes book. This recipe is the one I make for the kids to take to school on their birthdays... the kids love them! Preheat the oven to 350. Line muffin pans with paper bake cups, set aside. In a large bowl, beat sugar and margarine until fluffy. Beat in the eggs. Stir in syrup, then flour. Stir in chocolate pieces. Fill muffin cups half full with chocolate batter. Sprinkle walnuts over the tops of the unbaked cupcakes. Bake for 18-20 minutes. Cool in pans on wire racks. Makes 24 cupcakes. Notes: I usually leave out the walnuts and place a miniature Reese's peanut butter cup on the top of each cupcake after they've cooled. Posted to TNT - Prodigy's Recipe Exchange Newsletter by gstarr440@juno.com (G Starr) on Aug 21, 1997
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