March 7, 2011

mini chocolate cupcakes

The Sunday evening service at our church is a special time. It differs a lot from the Sunday morning services. After 3 songs of worship, announcements and the offering, we are dismissed to go and enjoy coffee, pop and snacks as well as fellowship with friends. After 15 minutes of eating and socializing, the pastor flicks the lights on and off and that's the signal to head back into the sanctuary for the sermon.

So, let's back up to the snack part! Every month, a sign up list is passed around. I sign up once a month and have enjoyed partaking. Last month, I made mini chocolate cupcakes with yellow buttercream frosting sprinkled with chopped Hershey almond chocolate bars. Oh my...they were delicious! Not only were they delicious, they were beautiful!


Mini Chocolate Cupcakes

3 Tbsp. butter, softened
½ Cup sugar
1 egg, separated
½ tsp. vanilla extract
2/3 Cup flour
3 Tbsp. cocoa powder
¼ tsp. baking soda
½ Cup milk
2 Hershey’s Milk Chocolate
Bars with almonds, chopped

Heat oven to 350 degrees. Grease mini muffin pan. In small bowl, beat butter and sugar until light and fluffy. Add egg yolk and vanilla. Mix well. Stir together flour, cocoa and baking soda. Add alternately with milk to butter mixture. Beat egg white until stiff peaks form and then fold into batter. Fill muffin cups half full with batter. Bake 13 to15 minutes. Cool and remove from muffin pan. Frost cupcakes when completely cooled

Vanilla Butter Frosting

3 Tbsp. butter, softened
1 ½ Cups powdered sugar
1 to 2 Tbsp. milk
1 ½ tsp. vanilla extract
4 drops food color (optional)

In small mixer bowl, beat butter and sugar until light and fluffy. Add milk and vanilla, beat until smooth and spreadable consistency.