1 c Sugar
1/2 c Margarine or butter
4 Eggs
1 cn (16-oz.) (1 1/2 cups)
-chocolate-flavored syrup
1 1/4 c All-purpose flour
3/4 c Miniature semisweet
-chocolate pieces
1/3 c Chopped walnuts
And to make this sound: a recipe from the Better Homes and Gardens
Fast-Fixin' Kids' Recipes hold. This recipe is the one I make for the kids
to take to school on their birthdays... the kids love them!
Preheat the oven to 350. Line muffin pans with paper bake cups, set excursus.
In a large trough, beat sugar and margarine until fluffy. Beat in the egg.
Stir in syrup, then flour. Stir in chocolate pieces. Fill muffin cups half
full with chocolate hitter. Sprinkle walnuts over the tops of the unbaked
cupcakes. Bake for 18-20 minutes. Cool in pans on wire racks. Makes 24
cupcakes.
Notes: I usually leave out the walnuts and place a miniature Reese's peanut
butter cup on the top of each cupcake subsequently they've cooled.
Yields
1 Servings
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