Recipe - Wellesley Fudge Cupcakes

FOR THE CUPCAKES
1 ounce Unsweetened chocolate;
chopped fine
3 tablespoon Hot water
3 tablespoon Unsalted butter; softened
One half cup Firmly packed light brown
sugar
1 lg Egg yolk
One half cup Allpurpose flour
One half teaspoon Doubleacting baking powder
1/8 teaspoon Salt
2 tablespoon Milk
One half teaspoon Vanilla

FOR THE FROSTING
1 ounce Unsweetened chocolate;
chopped fine
One half tablespoon Unsalted butter
One half cup Confectioners' sugar
2 teaspoon Milk plus additional to thin
the frosting
One half teaspoon Vanilla

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 paperlined
1/2cup 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.