Wellesley Fudge Cupcakes

Categories: April 1993
Yield: 1 servings

------------------------------FOR THE CUPCAKES------------------------------
1 oz Unsweetened chocolate;
-chopped fine
3 tb Hot water
3 tb Unsalted butter; softened
1/2 c Firmly packed light brown
-sugar
1 lg Egg yolk
1/2 c All-purpose flour
1/2 ts Double-acting baking powder
1/8 ts Salt
2 tb Milk
1/2 ts Vanilla

------------------------------FOR THE FROSTING------------------------------
1 oz Unsweetened chocolate;
-chopped fine
1/2 tb Unsalted butter
1/2 c Confectioners' sugar
2 ts Milk plus additional to thin
-the frosting
1/2 ts 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 paper-lined
1/2-cup 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

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