Children will enjoy decorating these with favorite toppings.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 cup all-purpose flour||4 tbsp butter, softened|
|1 cup sugar||1 large egg, at room temperature|
|1/2 tsp baking soda||1/2 tsp pure vanilla extract|
|1/4 tsp baking powder||1 cup semisweet chocolate chips|
|1/4 tsp salt||2/3 cup heavy cream|
|3/4 cup buttermilk||5 oz (140 g) semisweet chocolate, chopped|
|2 oz (55 g) unsweetened chocolate, melted and tepid|
Preheat the oven to 350°F (180°C). Line 2 muffin pans with 15 paper muffin liners. Combine all the ingredients through the vanilla in a bowl. Beat for 3 minutes, until light and fluffy. Stir in the chocolate chips. Divide among the muffin cups. Bake about 20 minutes. Cool completely.
Boil the cream. Remove from the heat, add the chocolate, and stir and cool. Dip each cupcake top in the chocolate mixture to top.
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