Cake Recipes
Wellesley Fudge Cupcakes
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
- 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
- Place 2 unbroken eggs in a bowl of hot tap water.
- Place chocolate and water in a microwaveable dish or in a double boiler and melt. Stir until mixture is smooth. Set it aside.
- Cream the butter with the sugar until blended, then add the egg yolks and melted chocolate and mix thoroughly.
- 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.
- Bake until a wooden pick comes out clean, 18 to 20 minutes.
- Let cool on a rack.
Frosting
- Melt chocolate and butter together in a microwaveable bowl or double boiler until smooth.
- Stir in confectioners' sugar, milk and vanilla extract and blend until smooth.
- Let frosting stand until the cakes are cooled, then add milk as needed to thin the frosting.
- 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