Less crumbs, more fun! Everyone gets his own fudgy brownie cupcake, studded with nuts and crowned with a swirl of icing.
1 3/4 cups all-purpose flour
1/2 teaspoon salt
4 squares unsweetened chocolate chopped
1 1/2 cups (3 sticks) butter cut into pieces
1 1/2 cups granulated sugar
4 eggs lightly beaten
- Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
2 cups pecans chopped (optional)
Each cupcake serves 1. Makes about 20 standard cupcakes or 4 Mini Tasty-Fill cakes.
Preheat oven to 350°F. Line standard muffin pan with baking cups.
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.
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.
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.