This recipe comes from January’s Canadian Living magazine and it was so fabulous that my parents had to take their share to be redistributed at my mother’s physiotherapist. They are too delectable.
Preheat your oven to 350°F and line a muffin tin with cupcake cups.
In another bowl (this time make it a big one), beat 1/3 cup softened butter and 1 3/4 cups icing sugar until light and fluffy — this will take you about two minutes. If you do this by hand, well, then it will take you a spell longer. Be lazy: use a mixer.
In ANOTHER freaking bowl, whisk together 1 cup all-purpose flour with 1/2 teaspoon EACH baking soda and baking powder. Stir the flour mixture into the butter mixture alternately with the chocolate mixture, making three additions of flour and two of chocolate. Stir that sucker up good until the colour and texture are even.
Melt together about 2oz each of unsweetened and milk chocolates (or use dark and light, I don’t care), and beat the chocolate into the fluffy stuff along with about a teaspoon of milk. You can add more milk if you like until the texture is lovely and smooth.