• Chocolate Cupcakes

    Chocolate Cupcakes

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    When an early 18th century cook wanted to make individual cakes or “small cakes” as they were called, the batter was baked in teacups or small earthenware bowls randomly found in the cupboard.

    Makes 15 espresso cups or 18 regular cupcakes
    Preparation time: 10 minutes
    Baking times: Cupcake: 15 minutes/ Espresso cups: 25 minutes

    • 2/3 cup American Heritage® Collectible Tin
    • 2 cups flour
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 1/8 teaspoon ground ginger
    • 2 cups buttermilk or whole milk
    • 1 cup sugar
    • 6 tablespoons butter
    • 1 teaspoon vanilla
    • 2 eggs
    • 1 cup American Heritage® Chocolate Frosting (see recipe)
    • Fresh mint leaves, optional
    Step 1

    Preheat the oven to 350F. Arrange the cups on a baking pan or line cupcake cups with paper liners, set aside.

    Step 2

    Combine the flour, baking powder, baking soda, salt and ginger in a large mixing bowl and set aside.

    Step 3

    In a saucepan bring the buttermilk, sugar and butter to a simmer. Cook until the sugar and butter both dissolve. Remove from the heat, stir in the chocolate and mix until it dissolves.

    Step 4

    Pour the chocolate mixture into the dry ingredients, stirring until incorporated. Stir in the eggs and vanilla.

    Step 5

    Scoop the batter into the cups or cupcake liners filling them about 2/3 full. Bake until the center is firm and cake tester inserted come out clean, about 16 minutes for cupcakes and 25 minutes for espresso cups.

    Step 6

    Pipe a rosette of chocolate frosting on top of each cake and garnish with mint leaves.

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