WELLESLEY FUDGE CUPCAKES
The following cupcake recipe is adapted from a rich chocolate
cake first served in the late 1890s at the Wellesley Tea Room,
a genteel establishment catering to students at the well-know
Massachusetts women's college.
Can be prepared in 45 minutes or less.
For the cupcakes
1 ounce unsweetened chocolate, chopped fine
3 tablespoons hot water
3 tablespoons unsalted butter, softened
1/2 cup firmly packed light brown sugar
1 large egg yolk
1/2 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/8 teaspoon salt
2 tablespoons milk
1/2 teaspoon vanilla
For the frosting
1 ounce unsweetened chocolate, chopped fine
1/2 tablespoon unsalted butter
1/2 cup confectioners' sugar
2 teaspoons milk plus additional to thin the frosting
1/2 teaspoon vanilla
Make the cupcakes:
Preheat the oven to 375°F. In a metal bowl set over a pan
of barely simmering water melt the chocolate with the water, stirring,
until the mixture is smooth and remove the bowl from the heat.
In a bowl whisk the butter with the brown sugar until the mixture
is blended well and whisk in the yolk and the chocolate mixture.
Onto a sheet of wax paper sift together the flour, the baking
powder, and the salt and add the flour mixture to the chocolate
mixture in batches alternately with the milk, stirring well after
each addition. Stir in the vanilla, divide the batter among 6
paper-lined 1/2-cup muffin tins, and bake the cupcakes in the
middle of the oven for 18 to 20 minutes, or until a tester comes
out clean. Transfer the cupcakes to a rack and let them cool.
Make the frosting while the cupcakes are baking:
In a metal bowl set over a pan of barely simmering water melt
the chocolate with the butter, stirring, until the mixture is
smooth and remove the bowl from the heat. Stir in the confectioners'
sugar, 2 teaspoons of the milk, and the vanilla and blend the
frosting well (the frosting will thicken as it stands). When the
cupcakes are cool, thin the frosting to the desired consistency
with the additional milk, stirring in the milk drop by drop.
Spread each cupcake with some of the frosting.
Makes 6 cupcakes.
Gourmet
April 1993
Click here to return to the Chocolate list