Name: Wellesley Fudge Cupcakes
Yield: Makes 6 cupcakes
Ingredients: 1 ounce unsweetened chocolate, chopped fine; 3 tablespoons hot water; 3 tablespoons unsalted butter, softened; 1/2 cup firmly packed light brown sugar; 1 large egg yolk; 1/2 cup all-purpose flour; 1/2 teaspoon double-acting baking powder; 1/8 teaspoon salt; 2 tablespoons milk; 1/2 teaspoon vanilla; 1 ounce unsweetened chocolate, chopped fine; 1/2 tablespoon unsalted butter; 1/2 cup confectioners' sugar; 2 teaspoons milk plus additional to thin the frosting; 1/2 teaspoon vanilla

The following cupcake recipe is adapted from a rich chocolate cake first served in the late 1890s at the Wellesley Tea Room, a genteel establishment catering to students at the well-know Massachusetts women's college.

Can be prepared in 45 minutes or less.

Recipe notes

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