Fudge Cupcakes
from Woman's Home Companion, February 1954
Heat oven to 350
You will need:
1/4 cup shortening
Two squares (two ounces) unsweetened chocolate
1/2 cup water
One cup sugar
1 teaspoon vanilla
One cup cake flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
One egg
1/4 cup sour milk or buttermilk
Melt shortening and chocolate in 1 1/2-quart saucepan over low heat; blend in water and sugar; cool to room temperature; add vanilla. Sift flour, measure; add salt, baking powder and soda; sift again. Add egg to chocolate mixture in saucepan; beat well. Add flour mixture alternately with milk; blend well after each addition; beat until smooth. Fill muffin pans (greased or lined with paper baking cups) 2/3 full. Bake in moderate oven (350 degrees) about 18 minutes. Cool slightly; removed from pans, cool thoroughly. Makes about one dozen medium-size or 1 1/2 dozen small cupcakes.
Flowerpot:
Cover cupcake with coffee frosting; lightly sprinkle top with instant coffee to resemble soil. Pipe border of frosting around top edge and base. Cut flowers and leaves from gumdrops; stick on separate toothpicks.
