Chocolate Cupcakes with Chocolate Icing

By The Canadian Living Test Kitchen

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This recipe makes 12 servings

Nutritional Info
Per cupcake: about	-
cal	318318 cal
pro	3 g3g pro
total fat	20 g20g total fat
sat. fat	12 g12g sat. fat
carb	34 g34g carb
fibre	2 g2g fibre
chol	70 mg70mg chol
sodium	232 mg232mg sodium
% RDI:	-
calcium	44 calcium
iron	99 iron
vit A	1717 vit A
folate	88 folate

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Hand-held desserts suit the excitement of the occasion.

Ingredients

3/4 cup milk 3/4 3/4cup cupmilk
2 tsp lemon juice 2 2tsp tsplemon juice or vinegar
1/2 cup butter , softened1/2 1/2cup cupbutter, softened
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
1 egg 1 1eggeggs
1 tsp vanilla 1 1tsp tspvanilla
1 cup all-purpose flour 1 1cup cupall-purpose flour
1/4 cup cocoa powder 1/4 1/4cup cupcocoa powder
1/2 tsp baking powder 1/2 1/2tsp tspbaking powder
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1 pinch salt 1 1pinch pinchsalt
Chocolate Icing:
2 oz unsweetened chocolate , chopped2 2oz ozunsweetened chocolate, chopped
1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1 cup icing sugar 1 1cup cupicing sugar
3 tbsp whipping cream 3 3tbsp tbspwhipping cream
1 tsp vanilla 1 1tsp tspvanilla
2 tbsp coloured sprinkles 2 2tbsp tbspcoloured sprinkles

Preparation

Line 12 muffin cups with paper liners or grease. In small bowl, stir milk with lemon juice. Set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt ; with wooden spoon, stir into butter mixture alternately with milk mixture, making 2 additions of dry ingredients and 1 of milk.

Spoon into prepared muffin cups, filling about two-thirds full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 15 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze for up to 2 weeks.)

Chocolate Icing: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool.

In large bowl, beat butter until fluffy. Beat in half of the sugar, then the cream, then remaining sugar. Beat in melted chocolate and vanilla. Spread over cupcakes. Decorate with sprinkles. (Make-ahead: Store in single layer in airtight container for up to 24 hours.)

Source : Canadian Living Magazine: April 2005