Rich cupcakes taste like store's


September 27, 2006|By Julie Rothman | Julie Rothman,Special to the Sun

Linda Hurd of Baltimore was looking for a recipe for Wellesley Fudge Cupcakes similar to the ones sold at the Hutzler's department store restaurant in Baltimore many years ago. While I did not receive any recipes for the fudge cupcakes Hurd was looking for, I did receive a number of recipes for the classic Wellesley fudge cake, said to have been served in the tearoom at Wellesley College in Massachusetts.

The recipe that Elaine Smith of Keizer, Ore., sent in was taken from a Wellesley College alumnae publication and was easily adapted to make cupcakes. I simply followed the basic instructions for making the fudge cake and poured the batter into paper-lined 1/2 -cup muffin tins instead of cake pans. The yield was 24 large, super-rich and chocolaty cupcakes, each topped with a rich fudgelike frosting and garnished with chopped nuts. These cupcakes tasted just like the ones I, too, remember from the old Hutzler's tearoom.

Fudge Cupcakes

Makes 24 cupcakes

4 ounces unsweetened chocolate

2/3 cup boiling water

2 2/3 cups sifted pastry flour

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1 1/4 teaspoons baking soda

2/3 cup sour milk or buttermilk

2/3 cup unsalted butter

2 2/3 cups brown sugar, well packed

1 whole egg and 3 egg yolks, well beaten

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Melt chocolate in the boiling water; stir to the consistency of thick paste. Cool. Mix flour, baking powder and salt in a bowl. Add baking soda to milk.

Cream butter and sugar. Add egg and yolks.

Alternately add flour mixture and milk mixture, beating well after each addition.

Blend in vanilla and melted chocolate mixture. Pour into prepared muffin tins and bake for 15 to 18 minutes or until tester inserted in the center of cupcake comes out clean. Cool.


Makes about 2 1/2 cups

4 ounces unsweetened chocolate

2 tablespoons unsalted butter

4 cups confectioners' sugar

1/4 teaspoon salt

1/2 cup milk, plus extra as needed

1 teaspoon vanilla extract

1/2 cup finely chopped nuts for garnish (optional)

Melt chocolate and butter together in a small heavy saucepan over low heat, stirring to combine. Combine the confectioners' sugar, salt, milk and vanilla in a large mixing bowl. Add melted-chocolate mixture and blend well. Let cool until the frosting is thick enough to spread. (Add a bit of milk if frosting gets too thick.) Spread frosting on top of each cupcake and garnish with chopped nuts, if desired.

Per frosted cupcake: 350 calories, 4 grams protein, 13 grams fat, 7 grams saturated fat, 60 grams carbohydrate, 2 grams fiber, 25 milligrams cholesterol, 150 milligrams sodium

Sue Miller of Canton, Ohio, is looking for two recipes. The first is for a "healthy" granola bar made with whole-wheat flour, oat bran, sesame seeds, dried fruit and nuts. The other is for a one-layer cinnamon cake like the one her grandmother used to make about 60 years ago.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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