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Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook.
Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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Ingredients
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- 1 1/2 cups flour
- 3/4 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup sour milk (if using sour cream, thin with a bit of milk. --Ed.)
- 2 ounces (2 squares) good quality bittersweet chocolate
- 2 Tablespoons butter (if using unsalted butter, add a pinch of salt to the recipe. --Ed.)
- 2 eggs, beaten
- 1-2 cups whipped cream or Cool Whip (r)
- 1-2 cups chocolate frosting
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Directions
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- Heat oven to 350 degrees Fahrenheit. Prepare muffin tins with either liners or butter
and flour.
- Mix flour, sugar, and baking soda; then stir in vanilla and sour milk, mixing.
- Melt chocolate and butter carefully; add to first mixture, stirring well.
- Stir in beaten eggs. Mix.
- Spoon in lined or greased and floured muffin cups.
- Bake at 350 degrees for 15-20 minutes.
- Cool completely.
- Cut off tops and carefully hollow out a cup shape inside the cupcake.
- Fill with whipped cream or Cool Whip (r) and replace tops, sticking the tops carefully
onto the whipped cream for adhesion.
- Refrigerate until set.
- Frost with chocolate frosting.
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May be frozen and kept in freezer until a few minutes before serving, thawing at room temperature.
Enjoy!
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