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Cupcakes: Fudge Cupcakes

Source of Recipe

Joanne Fluke


List of Ingredients

1/3 c milk .
4 oz unsweetened chocolate squares (1 oz each) .
1/4 c white sugar .
1/2 c raspberry flavored syrup (for pancakes- I used Knott's red raspberry) .
1/2 tsp salt .
1 1/2 c white sugar (you use 1 3/4 c sugar in all) .
1/2 c butter, room temperature (one stick, 1/4 lb, I use sweet butter) .
3 large eggs .
1 2/3 c flour .
1 1/2 tsps baking powder



Recipe

Step #1 Pre-heat oven to 350°F Position rack in the middle of oven.
Step #2 Line a 12-c muffin pan with double papers.
Step #3 Since this recipe makes 18 ccakes, you can use an extra 6-c muffin pan lined with double papers, or you can butter & flour an 8-inch square cake pan or the equivalent.
Step #4 Microwave the chocolate, raspberry syrup & 1/4 sugar in a microwave-safe bowl on high for 1 min.
Step #5 Stir.
Step #6 Microwave again for another min.
Step #7 At this point, the chocolate will be almost melted, but it will maintain its shape.
Step #8 Stir the mixture until smooth & let cool to lukewarm.
Step #9 (You can also do this in a double boiler on the stove.
Step #10 ).
Step #11 Measure flour, mix in baking powder & salt, & set aside.
Step #12 In an electric mixer (or with a VERY strong arm), beat the butter & 1 1/2 c sugar until light & fluffy.
Step #13 (About 3 mins with a mixer--an extra 2 mins if you're doing it by hand.
Step #14 ) Add eggs, one at a time, beating after each addition to make sure they're thoroughly incorporated.
Step #15 Add approximately a third of the flour mixture & a third of the milk.
Step #16 (You don't have to be exact--adding the flour & milk in increments makes the batter smoother.
Step #17 ) When that's all mixed in, add another third of the flour & another third of the milk.
Step #18 Thwn that's incorporated, add the remainder of the flour & the remainder of the milk.
Step #19 Mix thoroughly.
Step #20 Test your chocolate mixture to make sure it's cool enough to add.
Step #21 (You don't want to cook the eggs!) If it's fairly warm to the touch but not so hot you have to pull you hand away, you can add it at this point.
Step #22 Stir thoroughly & you're done.
Step #23 Let the batter rest for five mins.
Step #24 Then stir it again by hand & fill each ccake paper three-quarters full.
Step #25 If you decided to use the 8-inch cake pan instead of the 6-c muffin tin, fill it with the remining batter.
Step #26 Bake at 350° for 20-25 mins.
Step #27 The 8-inch cake should bake an extra 5 mins.
Step #28 Fudge Frosting - 18 cake, or 12 cakes & 1 small cake, cooled to about room temp & ready to frost.
Step #29 2 c chocolate chips (12-oz package).
Step #30 1 14-oz can sweetened condensed milk.
Step #31 If you use a double-boiler for this frosting, it's foolproof.
Step #32 You can also make it in a heavy saucepan over low to medium heat on the stovetop, but you'll have to stir it constantly with a spatula to keep it from scorching.
Step #33 Fill the bottom; part of the double boiler with water.
Step #34 Make sure it doesn't touch the underside ot the top.
Step #35 Put the chocolate chips in the top of the double-boiler, set it over the bottom, & place the double boiler on the stovetop at medium heat.
Step #36 Stir occasionall ntil the chocolate chips are melted.
Step #37 Stir in the can of sweetened condensed milk & cook approximately two mins, stirring constantly, until the frosting is shiny & of spreading consistency.
Step #38 Spread on cakes, making sure to fill in the "frosting" pocked.
Step #39 ".
Step #40 Give the frosting pan to your favorite person to scrape.
Step #41 These cakes are even better if you cool them, cover them & let them sit for several hrs before frosting them.