CHOCOLATE CUP CAKES
1/2 cup unsalted butter
1 cup brown sugar
1 egg
2 (1 oz) squares unsweetened chocolate, melted
1/2 tsp. vanilla or 1 tbsp. rum
1 1/2 cups sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk or yogurt
Preheat oven to 350°F.
Cream together butter, adding sugar gradually, and beat until light and
fluffy. Add egg, melted chocolate and vanilla (or rum).
Sift together flour, baking soda, and salt. Add alternately with buttermilk.
Fill greased small muffin cups 2/3 full.
Bake in preheated oven until a toothpick inserted in center of a cupcake
comes out clean (or about 10-15 minutes).
Frost with vanilla, chocolate, coconut, peanut butter or mocha frosting.
They all go well with chocolate!
Note: If salted butter is used, decrease salt by 1/4 teaspoon.
Variations: Add 1/2 teaspoon Jamaican allspice or 1 tsp. espresso powder to
batter with vanilla.
1/2 cup unsalted butter
1 cup brown sugar
1 egg
2 (1 oz) squares unsweetened chocolate, melted
1/2 tsp. vanilla or 1 tbsp. rum
1 1/2 cups sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk or yogurt
Preheat oven to 350°F.
Cream together butter, adding sugar gradually, and beat until light and
fluffy. Add egg, melted chocolate and vanilla (or rum).
Sift together flour, baking soda, and salt. Add alternately with buttermilk.
Fill greased small muffin cups 2/3 full.
Bake in preheated oven until a toothpick inserted in center of a cupcake
comes out clean (or about 10-15 minutes).
Frost with vanilla, chocolate, coconut, peanut butter or mocha frosting.
They all go well with chocolate!
Note: If salted butter is used, decrease salt by 1/4 teaspoon.
Variations: Add 1/2 teaspoon Jamaican allspice or 1 tsp. espresso powder to
batter with vanilla.
