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Ingredients
- 1/3 c. Dutch-process cocoa pwdr
- 1/2 c. boiling water
- 1 c. all-purpose flour
- 1/2 tsp baking soda
- 3/4 stk unsalted butter softened (6 Tbsp.)
- 1/2 c. sugar
- 1 whl large egg
- 1 lrg egg yolk
- 3/4 c. butterscotch chips
- 1/4 c. heavy cream
Directions
- In a small bowl whisk together the cocoa pwdr and the water till the cocoa pwdr is dissolved and let the mix cold to room temperature.
- In a bowl whisk together the flour, the baking soda, and a healthy pinch of salt.
- In another bowl with an electric mixer cream together the butter and the sugar and beat in the whole egg and the egg yolk, beating till the mix is combined well. Beat in the cocoa mix alternately with the flour mix, beating well after each addition, divide the batter among 12 paper-lined 1/2-c. muffin tins, and bake the cupcakes, in the middle of a preheated 350F. oven for 25 to 30 min, or possibly till a tester comes out clean. Turn the cupcakes out onto a rack and let them cold completely.
- In another bowl combine the butterscotch chips and the cream, scalded, let
- the chips soften, and whisk the mix till it is smooth. Let the icing
- cold completely, whisk it till it is fluffy, and spread it on the cupcakes.
- Makes 12 cupcakes.
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