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Melba's Swap Shop: Icing on the cake not needed

Melba's Swap Shop: April 3
Modified: April 2, 2013 at 3:53 pm •  Published: April 2, 2013
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MELBA'S SWAP SHOP

ICING ON CAKE NOT NEEDED

DEAR MELBA: My family loves these cupcakes. I've included a frosting recipe, but I don't use it. They really don't need it.

CHOCOLATE CHOCOLATE CHIP CUPCAKES

2 cups (12 ounces) milk chocolate chips

3/4 cup (1 1/2 sticks) butter or margarine

1 1/2 cups sugar

3 eggs

2 teaspoons vanilla

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups water

Preheat oven to 350 degrees. Line muffin pans with 24 cupcake liners. In microwave-safe bowl, melt 1 cup of the chocolate chips and butter. Stir until chocolate is completely melted.

Pour into large bowl of electric mixer and add sugar. Beat until well blended. Beat in eggs, one at a time. Add vanilla and stir until well mixed. Stir in 1/2-cup of the flour, the soda and salt until well mixed. Add remaining flour 1/2-cup at a time, adding small amounts of water and mixing until smooth. Pour into prepared pans. Bake 3 minutes. Divide remaining chocolate chips evenly over cupcakes. (This keeps the chips from dropping to the bottom.) Return to oven and bake 16 to 24 more minutes until done. If frosting, cool completely before frosting. Makes 24 to 33 muffins.

BUTTERCREAM FROSTING

1/2 cup vegetable shortening

1/2 cup (1 stick) butter or margarine, softened

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