1 cup flour
½ cup unsw. Cocoa
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter
1 cup sugar
1 tsp vanilla
¾ cup milk
Mix flour, cocoa, baking powder, soda & salt. In a separate bowl, cream butter & sugar on medium until light & fluffy. Reduce speed to low & add vanilla & egg. Add milk & flour mixture alternately while still mixing. Pour into lined cupcake pan. Bake at 350 for 20 minutes or until toothpick comes out almost clean.
1 stick room temperature butter
2 ½ cups confectioner’s sugar
¼ cup milk
½ tsp vanilla
A dash of almond extract (optional)
Beat butter until smooth. Add sugar, milk, vanilla & almond. Beat until spreadable. Use a knife to cut a cone-shape from the top of the cupcake. Trim the bottom, fill the hole with cream & cover with remainder.
¾ cup chocolate chips
¼ cup heavy cream
Melt chocolate & cream in metal bowl set in simmering water. When smooth, spread on top of cupcakes.
Makes exactly 1 dozen.
Oh boy. These sound yummy.
I am going to make these for Baileys birthday. 🙂 And one other kind. Not everyone likes chocolate.
What do we do with the stick once it’s a room temp? LOL! 🙂
OOPS should’ve read that a little more carefully. Mybad! 😦
LOL It’s okay. I reread it and it is worded wrong. I just copied and pasted! LOL