Chocolate Chip Cupcakes

No icing required--the chocolate chips sink into these light cocoa cakes and create little pockets of fantastic fudginess in every bite.  Quick, easy, and yummy!

• 2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1-1/4 cups sugar
• 1/4 cup butter
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 cup water
• 1/2 cup milk
• 1-1/2 cups chocolate chips

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Preheat oven  to 375 degrees F and line 20 cupcake cups with paper liners.

Sift together flour, cocoa, salt and baking soda and set aside.  Cream together butter, shortening and sugar until light; beat in eggs and vanilla.

Combine milk and water.  Add dry ingredients to creamed mixture alternately with the liquid, beginning and ending with the flour. Blend well after each addition.

Fill cups 1/2 full, then sprinkle chocolate chips over each cupcake.  Bake for 15 minutes or until a toothpick inserted in center comes out clean.

Butter Yellow Cupcakes with Fudge Buttercream

These plain, old-fashioned cupcakes never fail to please.  Sturdier than the "cake mix" variety, yet with moist, tender crumb and delicate flavor, these cupcakes are great with fudge frosting (see below), or as as a base for individual strawberry shortcakes. This recipe makes twelve--just the right amount for my little family.

• 1-2/3 cup sifted all-purpose flour                
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup milk

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Preheat oven to 350 degrees F.  Grease and lightly flour pan for 12 cupcakes, or use paper liners.

Sift together flour, baking powder and salt and set aside.

Cream the butter, then beat in the sugar; add eggs one at a time and continue beating until mixture is smooth and light.  Blend in vanilla.

Add dry ingredients to creamed mixture alternately with the milk, beginning and ending with the flour. Blend well after each addition.

Fill cups 2/3 full  and bake 20-25 minutes, or until a toothpick inserted comes out clean. 

Variation:  Add 1/2 teaspoon almond extract.

Fudge Buttercream for 12 Cupcakes

1/4 cup melted butter
1/3 cup cocoa powder
1-1/2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla

Mix together melted butter and cocoa powder, then gradually blend in powdered sugar and milk. Add vanilla, then beat mixture until light and fluffy.  Add additional powdered sugar or milk if necessary to achieve desired spreading consistency.

Fudge-a-Mocha Wacky Cake

Yes, there are Wacky Cake recipes all over the internet. But that's because this dense, fudgy cake is so easy to make, plus it's delicious! Like its depression-era cousin Boiled Raisin Cake, this cake contains no eggs. The ingredients can be mixed directly in the pan, so this is a recipe that kids (with some adult supervision) will enjoy making. Not in the mood for mocha? Just omit the instant coffee in the cake and the ganache icing. Unlike some "wacky" recipes, this version uses melted butter, rather than oil, and the amount of vinegar at two teaspoons is more than enough to provide good rise in reaction with the baking soda (some recipes use as much as two tablespoons of vinegar).

• 1-1/2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon instant coffee or espresso powder
  
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup sugar
• 6 tablespoons melted butter or margarine
  
• 1 cup cold water
• 1-1/2 teaspoons vanilla
  
• 2 teaspoons cider vinegar
  

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Preheat the oven to 350º. You will need an 8-inch square or 9-inch round pan (ungreased).

Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan*. In the measuring cup, measure and mix together the cold water, instant coffee, and vanilla. Pour the liquid ingredients and melted butter into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly just until the vinegar is evenly distributed throughout the batter. If you prefer, you can also mix the batter in a bowl, then scoop into your baking pan (or greased muffin cups, if making cupcakes*).

Bake for 25 to 30 minutes or until a toothpick inserted into center of cake comes out clean. Cool completely and spread with ganache.

Refrigerate the glazed cake for at least 30 minutes before serving to set the ganache. You can also forgo the ganache and sprinkle the cake with a little powdered sugar before serving (really delicious with a scoop of vanilla ice cream on the side!).

Mocha Ganachenocoupons

• 6 tablespoons heavy cream
• 1 cup semisweet chocolate chips
• 3/4 teaspoon instant coffee or espresso powder
  
• 1/4 teaspoon vanilla
  

Heat the heavy cream, vanilla, chocolate chips, and instant coffee in the top of a double boiler over gently simmering water, stirring until chips are melted and blended with cream. If mixture seems too thick, add a little more cream. Use immediately.

* If making cupcakes, grease 10-12 muffin cups (or use paper liners). Mix ingredients in a bowl, using method outlined above. Spoon batter into cups and bake until a toothpick inserted in center of cupcake comes out clean.