CHUNK 0' CHOCOLATE SHAKE CAKES

"No beaters. No bowls. Just shake in a jar. What could be easier?"

1/2 cup butter, softened
1/2 cup boiling water
1/2 cup sugar
3/4 cup instant chocolate malted milk powder
1 cup Pillsbury’s Best All Purpose Flour*
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla extract
2 envelopes (1-ounce each) premelted unsweetened chocolate (or 2 squares (1 ounce each) unsweetened chocolate, melted)
1 (9 3/4-ounce) milk chocolate candy bar, cut into 1/2 inch pieces

Preheat oven to 375 degrees F

Melt butter in water in 2-quart jar or shaker. Add remaining ingredients, reserving 1/2 cup candy pieces. Cover tightly. Shake about 10 times. Stir well. Shake vigorously until well blended. Fill paper baking cups in muffin pans two-thirds full. Sprinkle reserved candy over cupcakes.

Bake at 375 degrees F for 20 to 25 minutes. Cool.

If desired, drizzle with confectioners’ sugar glaze.

*If using Pillsbury’s Best Self-Rising Flour, omit baking powder and salt.

Makes 14 to 18 cupcakes
From: Recipelink.com
Source: Recipe pamphlet: Holiday Easy Sweets, The Pillsbury Company, 1967 (looks like it may have been in flyer from a bag of flour)