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Tuesday, October 26, 2004

My Version of the Fudge Cupcakes

1 cup flour
1 cup cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 oz unsweetened chocolate
1/4 cup sugar
1/2 cup raspberry syrup
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
2 tablespoons Chambord
1/3 cup milk

Preheat oven to 350 degrees F and line cupcake pans with 18 foil/paper cups.

Whisk together flour, cocoa, baking powder and salt. Set aside

In microwave safe bowl, melt chocolate with 1/4 cup sugar and raspberry syrup. Whisk together to finish melting chocolate. Beat in butter and remaining sugar. Beat in eggs, one at a time. Mix in Chambord.

Beginning and ending with flour mixture, alternately add flour and milk, mixing thoroughly between additions.

Fill cupcake cups 2/3 full and bake for 25-30 minutes.

FROSTING:

14 oz can sweetened condensed milk
2 cups chocolate chips
2 tablespoons Chambord

Pour condensed milk into a microwave safe bowl and heat on high for about 2 minutes. Beat in chocolate chips to melt and stir in Chambord. Frost cupcakes.

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