Mix-Fruit Chocolate Cup-Cakes/Muffins

Ingredients:



3/4 cup Butter

2 Eggs

2/3 cup Unsweetened Cocoa Powder

2/3 cup Boiling Water

2/3 cup Buutermilk(2% reduced)

2 teaspoons Vanilla

2 1/4 cups All-Purpose Flour

1 1/2 teaspoons Baking-Soda

1/8 teaspoon Salt

3/4 cup granulated Sugar

3/4 cup packed Brown Sugar

1/4 cup of Welch's Dried Mixed Fruit





Directions:



1. Let butter and eggs stand at room temperature for 30 minutes. { Tip: For almost any kind of baking, room-temperature eggs beat up fluffire and with more volume than do cold eggs.}



2. Spray 12 muffin cups of a standard muffin tray with non-stick baking spray. Remember to spray the top of the pan as well, so that the lip of the muffin releases as well. Spray the pans well as the chocolate chips do have a tendency to stick.

3.In a medium bowl whisk together cocoa powder and boiling water until smooth. Let cool for 10 minutes. Whisk in buttermilk and vanilla; set aside. In a medium bowl stir together flour, baking soda, and salt; set aside.

4. Preheat oven to 350 degree Fahrenheit. In a mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add sugars; beat until combined. Add eggs, one at a time, beating until combined after each addition. Beat in one-third of the flour mixture on low speed just until combined. Beat in half of buttermilk mixture. Mixture may look curled. Beat in half of the remaining flour mixture, then the remaining buttermilk mixture, and, finally, the remaining flour mixture.



5. Fill the greased muffin cups one-third full. Spoon 1 tablespoon Welch's Dried Mixed Fruit on top and then fill muffin cups two-thirds full with remaining batter.



6. Bake for about twenty minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack before removing from the pan.



7. Leave to cool completely before storing in an airtight container. These muffins store well in the freezer for two months.





Good chefs always taste their Recipe.....Go Ahead....And say Wow.