brownie-cupcakes.jpg|1
brownie-cupcakes.jpg|1

Brownie Cupcakes

Brownie Cupcakes
Less crumbs, more fun! Everyone gets his own fudgy brownie cupcake, studded with nuts and crowned with a swirl of icing.
  • AmountEach cupcake serves 1. Makes about 20 standard cupcakes or 4 Mini Tasty-Fill cakes.
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Ingredients

  • 1 3/4 cups all-purpose flour

  • 1/2 teaspoon salt

  • 4 squares unsweetened chocolate

  • 1 1/2 cups (3 sticks) butter

  • 1 1/2 cups granulated sugar

  • 4 eggs

  • 2 cups pecans

  • Clear Imitation Vanilla Extract, 2 oz.

Instructions

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  1. Preheat oven to 350°F. Line standard muffin pan with baking cups.
  2. In medium bowl, combine flour and salt. In small heavy saucepan or microwave-safe bowl, melt butter and chocolate; stir until blended. In large bowl, combine chocolate mixture with sugar; mix well. Whisk in eggs and vanilla. Add flour mixture to chocolate mixture; mix until blended. If desired, stir in nuts. Distribute brownie mixture evenly into baking cups.
  3. Bake 18-20 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
  4. Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

Notes

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