The Wellesley Fudge Cake Recipe Makes Great Cupcakes
This recipe was first served in the late 1890s at the Wellesley Tea Room, at the well-known Massachusetts women's college.
Because of its dense richness, I love to make as celebratory birthday cupcakes.
Preheat oven to 350F. and prepare two 9-inch layer pans or 2 12-cup cupcake tray.
Set a metal bowl set over a pan of barely simmering water melt the chocolate with the water, stirring until the mixture is smooth and remove the bowl from the heat.
Mix flour, soda and salt in a bowl.
Cream butter. Gradually beat in brown sugar and continue beating until light and fluffy.
Add eggs, one at a time, beating thoroughly after each. Alternately add flour mixture, milk and water, beating after each addition until smooth. Blend in vanilla and melted chocolate mixture.
Pour into your pans. Bake at 350°F for 30 to 35 minutes, or until a cake tester inserted in centers comes out clean.
Cool in pans 10 minutes. Remove from pans and finish cooling on racks. Spread frosting between layers and over top and sides or frost your cupcakes. Garnish with chopped nuts, if desired.