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Chocolate Cupcakes

Canadian.Recipes's picture
Ingredients
  Milk 1⁄2 Cup (8 tbs)
  Unsweetened chocolate 2 1⁄2 Ounce (About 2 To 2.5 Squares)
  Egg 1 , slightly beaten
  Cake flour 1 1⁄2 Cup (24 tbs), sifted
  Baking powder 1 1⁄4 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Sugar 1 Cup (16 tbs)
  Eggs 2 , well beaten
  Dairy sour cream 1⁄2 Cup (8 tbs)
Directions

Combine milk and chocolate in top of double boiler.
Set over simmering water until milk is scalded and chocolate is melted.
Stir until well blended.
Vigorously stir about 3 tablespoons of the hot milk mixture into the slightly beaten egg; immediately blend into mixture in double boiler.
Cook 3 to 5 minutes, stirring constantly.
Stir in the 1/4 cup sugar.
Cook over simmering water about 5 minutes, stirring constantly.
Remove from water and set aside to cool.
Sift flour, baking powder, baking soda, and salt together; set aside.
Cream butter with extract.
Add the 1 cup sugar gradually, creaming until fluffy after each addition.
Add beaten eggs in thirds, beating thoroughly after each addition.
Blend in the cooled chocolate mixture.
Beating only until smooth after each addition, alternately add dry ingredients in thirds and sour cream in halves to creamed mixture.
Line 2 1/2 inch muffin-pan wells with paper baking cups or grease (bottoms only).
Fill each well about one half full with batter.
Bake at 350°F 20 to 25 minutes, or until cakes test done.
Remove from pans.
Cool.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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