Cake Recipes

Wellesley Fudge Cupcakes

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Yield: 12 cupcakes

Ingredients

Cupcakes

  • 2 large egg yolks
  • 2 ounces unsweetened chocolate
  • 1/2 cup water
  • 1 stick (1/2 cup) soft, unsalted butter
  • 1 cup firmly packed brown sugar
  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Frosting

  • 2 ounces unsweetened chocolate
  • 1 tablespoon soft, unsalted butter
  • 1 cup sifted confectioners' sugar
  • 1/4 cup milk, + more as needed
  • 1 teaspoon vanilla extract

Instructions

  1. Arrange rack in the middle of the oven. Heat the oven to 400 degrees F. Line 12 standard muffin cups with paper liners and spritz with Baker's Joy.

Cupcakes

  1. Place 2 unbroken eggs in a bowl of hot tap water.
  2. Place chocolate and water in a microwaveable dish or in a double boiler and melt. Stir until mixture is smooth. Set it aside.
  3. Cream the butter with the sugar until blended, then add the egg yolks and melted chocolate and mix thoroughly.
  4. Sift the flour with the baking powder and salt onto a piece of wax paper. Spoon into the butter mixture in thirds, alternately with the milk and vanilla extract, stirring after each addition. Transfer the batter to the muffin cups.
  5. Bake until a wooden pick comes out clean, 18 to 20 minutes.
  6. Let cool on a rack.

Frosting

  1. Melt chocolate and butter together in a microwaveable bowl or double boiler until smooth.
  2. Stir in confectioners' sugar, milk and vanilla extract and blend until smooth.
  3. Let frosting stand until the cakes are cooled, then add milk as needed to thin the frosting.
  4. Dip each cake into frosting.

Nutrition

Per serving: 276 calories; 3g protein; 14g fat; 9g saturated fat; 38g carbohydrate; 2g fiber; 57mg cholesterol; 106mg sodium

Attribution

Cakes From Scratch in Half the Time



God's Rainbow - Noahic Covenant