Recipe - Double Chocolate Cupcakes

1 cup Plus 1 tablespoon
allpurpose flour
1 teaspoon Baking soda
One fourth teaspoon Salt
One half cup (1 stick) butter; softened
1 cup Granulated sugar
2 lg Eggs
2/3 cup Buttermilk
2 ounce (2 squares) unsweetened
baking chocolate, melted
and
Cooled slightly
1 teaspoon Vanilla extract
1 One half cup Semisweet mini chocolate
morsels

FROSTING
1 One half Cusp confectioners' sugar
2 tablespoon Butter; softened
2 tablespoon Unsweetened cocoa powder
2 One half tablespoon 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 muffinpan 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 twothirds
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 EATL Digest by Al & Diane Johnson johnson@NEGIA.NET on Sep
17, 1997