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
FROSTING
1 1/2 Cusp confectioners’ sugar
2 tb Butter; softened
2 tb Unsweetened cocoa powder
2 1/2 tb Milk
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.
Yields
1 Servings