Preparation:
Cupcake batter:
Whisk together cocoa powder and water in a small bowl until the cocoa powder is dissolved and let the mixture cool to room temperature. In a bowl whisk together flour, baking soda, and a pinch of salt.
In another bowl with an electric mixer cream butter and the sugar and beat in the whole egg and the egg yolk, beating until the mixture is well blended. Beat in the cocoa mixture alternately with the flour mixture, beating well after each addition, divide the batter among 12 paper-lined 1/2-cup muffin tins, and bake the cupcakes in the middle of the oven preheated at 350 degrees for 25 to 30 minutes, or until a toothpick comes out clean. Turn the cupcakes out on a rack and allow to completely cool.
Icing:
Combine butterscotch chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes. For chocolate icing , substitute semi-sweet chocolate chips for the butterscotch chips. |
