Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
3/4
cup unsweetened baking cocoa
2
teaspoons baking soda
1/4
teaspoon salt
1/2
cup vegetable oil
1 1/4
cups granulated sugar
4
eggs
1
teaspoon vanilla
3/4
cup milk
3/4
cup milk
1/4
cup Gold Medal™ all-purpose flour
3/4
cup butter, softened
3 1/2
cups powdered sugar
1
tablespoon amaretto or 1/2 teaspoon almond extract
1/2
cup semisweet chocolate chips, coarsely chopped
1/4
cup chocolate-flavor syrup
Preparation
Heat oven to 350°F. Place foil or paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, mix 1 1/2 cups flour, the cocoa, baking soda and salt; set aside. In large bowl, beat oil and granulated sugar with electric mixer on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake foil-lined cupcakes 13 to 17 minutes, paper-lined cupcakes 14 to 18 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in 1-quart saucepan, cook and stir 3/4 cup milk and 1/4 cup flour with whisk over medium heat until thick, about 2 minutes. Remove from heat; cool completely, about 1 hour.
In medium bowl, beat butter and powdered sugar with electric mixer on low speed until smooth. Add cooled milk mixture; beat until light and fluffy. Beat in amaretto. Add additional powdered sugar, if necessary, to achieve desired spreading consistency.
Frost cupcakes. Top each cupcake with 1 teaspoon chopped chocolate; drizzle with 1/2 teaspoon chocolate syrup.
