Chocolate Cupcakes with Butterscotch Icing

[Guest guest]

* Exported from MasterCook *

 

Chocolate Cupcakes With Butterscotch Icing

 

Recipe By :Gourmet Magazine

Serving Size : 12 Preparation Time :0:00

Categories : Cakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup dutch-process cocoa powder

1/2 cup boiling water

1 cup all-purpose flour

1/2 teaspoon baking soda

1 pinch salt

3/4 stick unsalted butter -- softened (6 T)

 

1/2 cup sugar

1 whole large egg

1 large egg yolk

3/4 cup butterscotch chips

1/4 cup 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.

 

Converted by MC_Buster.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 198 Calories (kcal); 9g Total Fat; (41% calories from fat); 2g

Protein; 28g Carbohydrate; 59mg Cholesterol; 79mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0