DOUBLE-CHOCOLATE CUPCAKES FROM LHJ ONLINE http://www.lhj.com
Cocoa powder & miniature chocolate chips give these cupcakes a double chocolate whammy. Mini chips are preferable for this recipe because their tiny size and weight make for more even distribution in the batter. Prep time: 15 minutes plus cooling Baking time: 18 to 20 minutes Degree of difficulty: easy Low-calorie 1 cup all-purpose flour 1/2 cup unsweetened cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup butter or margarine, softened 1 cup granulated sugar 2 large eggs 2/3 cup milk 1 teaspoon vanilla extract 1/2 cup miniature chocolate chips ---------------- CREAM CHEESE FROSTING 1 package (3 oz.) cream cheese 1 tablespoon butter or margarine 1 cup confectioners' sugar 1/2 teaspoon vanilla extract 1/2 cup shredded coconut, toasted, optional 1. Heat oven to 350 degrees. Line eighteen 2 1/2-inch muffin cups with paper liners. 2. Combine flour, cocoa, baking powder & baking soda in small bowl set aside. Beat butter in mixer bowl until creamy. Beat in granulated sugar until light & fluffy. Beat in eggs one at a time. Combine milk & vanilla; add to batter alternately with dry ingredients, beginning & ending with dry ingredients. Beat 1 minute at medium speed. Fold in chocolate chips. 3. Spoon evenly into prepared pans. Bake 18 to 20 minutes until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Remove from pans & cool completely. 4. Make Cream Cheese Frosting: Beat cream cheese & butter in bowl until creamy. Beat in confectioners' sugar & vanilla until smooth. Frost tops of cupcakes. Garnish with coconut, if desired. Makes 18 cupcakes. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
