Grandma laraway's chocolate fudge cupcakes

30 cupcakes

Ingredients

Quantity Ingredient
2¼ cup All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
½ cup Unsalted Butter, softened
1½ cup Sugar
½ cup Butter, melted
½ cup Unsweetened Cocoa Powder
2 teaspoons Vanilla
1 teaspoon Vanilla
2 Eggs
1 cup Sour Milk (See Note *)
⅓ cup Hot Tap Water
½ cup Unsweetened Cocoa Powder
3 cups Confectioners' Sugar
3 tablespoons Milk

Directions

CHOCOLATE FUDGE CUPCAKES

COCOA BUTTER FROSTING

*Note: To make 1 cup of sour milk, pour 2 tablespoons vinegar into 1 cup measure. Add milk to make 1 cup.

Preheat oven to 350 degrees. Place cupcake liners into cupcake tins.

Prepare Cupcakes: Sift flour, baking soda, baking powder and salt onto waxed paper. Beat together butter, sugar and vanilla in large bowl until light and fluffy. Add eggs; beat until well mixed. Mix in flour mixture alternately with sour milk, beginning and ending with flour.

Stir together hot water and cocoa powder in small bowl until smooth.

Stir into batter. Beat 2 minutes at medium speed, scraping down side of bowl as needed. Divide batter into prepared cups, using about ¼ cup for each. Bake in preheated oven for about 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes from tin and cool on wire racks, and let cool to room temperature.

Prepare Cocoa Butter Frosting: Stir together the melted butter, cocoa and vanilla in a medium size bowl. Add sugar and milk; stir until smooth, adding additional milk if necessary. Spoon the frosting into pastry bag fitted with a large star tip. Top each cupcake with a swirl of frosting.

Nutrient Value Per Cupcake: 193 calories, 2 g Protein, 7 g Fat, 31 g Carbohydrate, 156 mg Sodium, & 32 mg Cholesterol.

Exchanges: ¾ Starch/Bread, 1¼ Fruit, & 1 ⅔ Fat Recipe from "Family Circle" magazine 6/25/91. Posted by Anne Marie Chiappetta.

Submitted By LAWRENCE KELLIE On 01-04-95

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