The best delicious Chocolate Cupcakes With Butterscotch Icing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Cupcakes With Butterscotch Icing recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Cupcakes With Butterscotch Icing.
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1/3 c Dutch-process cocoa powder
1/2 c Boiling water
1 c All-purpose flour
1/2 ts Baking soda
1 pn Salt
6 tb Unsalted butter – (3/4
-stick); softened
1/2 c Sugar
1 Whole Large egg
1 lg Egg yolk
3/4 c Butterscotch chips
1/4 c Heavy cream
In a small bowl whisk together the cocoa powder and the water until
the cocoa powder is dissolved and let the mixture cool to room
temperature. In a bowl whisk together the flour, the baking soda, and
a pinch of salt. In another bowl with an electric mixer cream
together the butter and the sugar and beat in the whole egg and the
egg yolk, beating until the mixture is combined well. Beat in the
cocoa mixture alternately with the flour mixture, beating well after
each addition, divide the batter among 12 paper-lined 1/2-cup muffin
tins, and bake the cupcakes in the middle of a preheated 350 degree
oven for 25 to 30 minutes, or until a tester comes out clean. Turn
the cupcakes out onto a rack and let them cool completely. In another
bowl combine the butterscotch chips and the cream, scalded, let the
chips soften, and whisk the mixture until it is smooth. Let the icing
cool completely, whisk it until it is fluffy, and spread it on the
cupcakes. As an alternative, substitute semi-sweet chocolate chips
for the butterscotch chips. This recipe yields 12 cupcakes.
Yields
12 servings
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