by Nancy Caivano
Makes 6 cupcakes
For the Cupcakes
1 oz unsweetened chocolate, chopped fine
3 tbsp. hot water
3 tbsp. butter, softened
1/2 cup firmly packed light brown sugar
1 egg yolk
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
2 tbsp. milk
1 tsp. vanilla
For the Frosting
1 ounce unsweetened chocolate, chopped fine
1/2 tbsp. butter
1/2 cup confectioner's sugar
2 tsp. milk plus additional to thin the frosting
1/2 tsp. vanilla
Make the Cupcakes:
Preheat the oven to 375 degrees F. In a metal bowl set over a pan of barely simmering water, melt the chocolate with 3 tbsp. hot 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, make the frosting: 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 confectioner's 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.
I routinely double and triple this recipe. I freeze unfrosted cupcakes and pull them out when I'm stuck for an unexpected dessert or bake sale. Cool completely and freeze in zip-top plastic bags. Also, when icing the cupcakes, work quickly, as the icing hardens fast as you are icing. I also love making this recipe in mini-muffin tins. You yield about 12 or 13 muffins per batch. Cooking time should be shortened to between 10 and 15 minutes.
Pasta Risotto and You
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- Roasted Garlic Risotto Cakes with Spicy Tomato Sauce
- Fudge Cupcakes
Copyright © 2001, Nancy Caivano. All rights reserved.
This page created December 2001