Wellesley Fudge Cupcakes

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Wellesley Fudge Cupcakes Ingredients

FOR THE CUPCAKES	1/8 ts Salt
1 oz Unsweetened chocolate;	2 tb Milk
3 tb Hot water	1/2 ts Vanilla
3 tb Unsalted butter; softened	FOR THE FROSTING
1/2 c Firmly packed light brown	1 oz Unsweetened chocolate;
1 lg Egg yolk	1/2 tb Unsalted butter
1/2 c All-purpose flour	2 ts Milk plus additional to thin
1/2 ts Double-acting baking powder	1/2 ts Vanilla

Instructions for Wellesley Fudge Cupcakes

Make the cupcakes: Preheat the oven to 375F. In a metal bowl set over a pan of barely simmering water melt the chocolate with the water, stirring, until the mixture is smooth and remove the bowl from the heat. In a bowl whisk the butter with the brown sugar until the mixture is blended well and whisk in the yolk and the chocolate mixture. Onto a sheet of wax paper sift together the flour, the baking powder, and the salt and add the flour mixture to the chocolate mixture in batches alternately with the milk, stirring well after each addition. Stir in the vanilla, divide the batter among 6 paper-lined 1/2-cup muffin tins, and bake the cupcakes in the middle of the oven for 18 to 20 minutes, or until a tester comes out clean. Transfer the cupcakes to a rack and let them cool. Make the frosting while the cupcakes are baking: In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, stirring, until the mixture is smooth and remove the bowl from the heat. Stir in the confectioners sugar, 2 teaspoons of the milk, and the vanilla and blend the frosting well (the frosting will thicken as it stands). When the cupcakes are cool, thin the frosting to the desired consistency with the additional milk, stirring in the milk drop by drop. Spread each cupcake with some of the frosting. Makes 6 cupcakes. Gourmet April 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: Uncategorized

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