Chocolate Cupcakes: Shannon Brems, originally from Suzanne Disbrow
3
C. flour
2
C. sugar
½ C.
cocoa
2
tsp. baking soda
1
tsp. salt
Mix
the above in Bosch. Then blend in:
2 eggs
1
C. buttermilk
1
C. oil
Then
pour in:
1
C. boiling water
1
tsp. vanilla
Mix
well. Use ¼ cup measuring cup to distribute the batter evenly amongst the 36
cupcake liners.
Bake
at 330 for 20 minutes.
Fast Fudge
Frosting:
1/3
C. butter
1/3
C. hot water
Put
the above in a microwave-safe bowl, and microwave until butter melts and water
is boiling hot. Add:
Dash
of salt
1
tsp. vanilla
½ C.
cocoa
4+
C. powdered sugar
Dip
the tops of the cupcakes into the frosting and let them “dry.”
Cream
Cheese Frosting:
8
oz. cream cheese
1
C. butter
5
C. powdered sugar
2
tsp. vanilla
Beat
butter and cream cheese for 2 minutes. Add powdered sugar 1 cup at a time
beating for 1 minute with each addition. Add vanilla in the middle. Pipe onto
cupcakes.
