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———————–CHOCOLATE FUDGE CUPCAKES———————–
2 1/4 c All Purpose Flour 1 t Vanilla
1 t Baking Soda 2 Eggs
1 t Baking Powder 1 c Sour Milk (See Note *)
1 t Salt 1/3 c Hot Tap Water
1/2 c Unsalted Butter, softened 1/2 c Unsweetened Cocoa Powder
1 1/2 c Sugar
COCOA BUTTER FROSTING
1/2 c Butter, melted 3 c Confectioners’ Sugar
1/2 c Unsweetened Cocoa Powder 3 T Milk
2 t Vanilla
*Note: To make 1 cup of sour milk, pour 2 tablespoons vinegar into 1
cup measure. Add milk to make 1 cup.
Preheat oven to 350 degrees. Place cupcake liners into cupcake tins.
Prepare Cupcakes: Sift flour, baking soda, baking powder and salt onto
waxed paper. Beat together butter, sugar and vanilla in large bowl
until light and fluffy. Add eggs; beat until well mixed. Mix in flour
mixture alternately with sour milk, beginning and ending with flour.
Stir together hot water and cocoa powder in small bowl until smooth.
Stir into batter. Beat 2 minutes at medium speed, scraping down side
of bowl as needed. Divide batter into prepared cups, using about 1/4
cup for each. Bake in preheated oven for about 22 to 25 minutes or
until a toothpick inserted in the center comes out clean. Remove
cupcakes from tin and cool on wire racks, and let cool to room
temperature.
Prepare Cocoa Butter Frosting: Stir together the melted butter, cocoa
and vanilla in a medium size bowl. Add sugar and milk; stir until
smooth, adding additional milk if necessary. Spoon the frosting into
pastry bag fitted with a large star tip. Top each cupcake with a
swirl of frosting.
Nutrient Value Per Cupcake: 193 calories, 2 g Protein, 7 g Fat, 31 g
Carbohydrate, 156 mg Sodium, & 32 mg Cholesterol.
Exchanges: 3/4 Starch/Bread, 1 1/4 Fruit, & 1 2/3 Fat
Yields
30 cupcakes
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