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Chocolate Cupcakes with Creamy Chocolate Icing

A home-style Chocolate Cupcakes with Creamy Chocolate Icing made with Unsalted Butter, White Sugar, Eggs, All Purpose Flour, and Dutch Process Cocoa. Serves 12. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1 1/2 cup
• 2
• 1 3/4 cup
• 1/2 cup
• 1 1/4 tsp
• 1 tsp
• 1 cup
• 1 1/4 cup
• 1/2 cup

Method (preview)

1. 1

   Preheat oven to 375 degrees F. Set paper liners in muffin tin.

2. 2

   Whisk together flour, sifted cocoa, baking powder and salt to combine.

3. 3

   One at a time, beat in eggs, mixing well after each one.

4. 4

   Mix half the dry ingredients into butter and sugar mixture, using wooden spoon.

5. 5

   Mix just until blended.

6. 6

   Mix in half the soy milk.

7. 7

   Mix in remaining dry ingredients, adding rest of soy milk before dry ingredients are completely blended in.

8. 8

   Mix just until milk is combined into batter. Do not overmix.

9. 9

   Spoon batter into muffin cups, filling almost to top. With spoon, gently smooth top of batter in swirling motion.

10. 10

    Bake 20 minutes, until cupcakes have risen and feel firm to the touch in centre.

11. 11

    Thin knife inserted in centre of cupcake should come out clean. Set on rack to cool.

12. 12

    Frosting: Place chocolate chips in small bowl, preferably heat-proof glass or plastic.

13. 13

    Heat soy milk in small saucepan over medium heat until it steams, about four to five minutes.

14. 14

    Pour hot milk over chocolate and stir until chocolate melts.

15. 15

    Set icing in refrigerator to cool, stirring every five minutes so it does not set.

16. 16

    When icing is glossy and thick enough to spread, in about 20-30 minutes, coat top of each cupcake.

17. 17

    If desired, top each with a chocolate curl.

18. 18

    Cupcakes keep overnight in an airtight container.

19. 19

    Contributed to the FareShare Gazette by Dancer^; 22 January 2004. www.fareshare.net