Preheat oven to 350°F. Line standard muffin pan with baking cups.
Step 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.
Step 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.
Step 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.
Rated 5 out of
5 by
mecorky from
They look fantastic and taste good too. Just wanted to answer the ladies
question that is not from America. Chocolate is sold in a bar shape 8 ounce package and divided into 8 squares. So if the recipe calls for 4 squares, that is 4 ounces of chocolate. It comes in unsweetened, semi-sweet, german and sweetened chocolate. I hope this helps you to understand.
Date published: 2013-03-02
Rated 3 out of
5 by
D & A from
I´m not American and I have a question. What do you mean by "squares" of chocolate?. Is it an average measure? I used this recipe but my cupcakes don´t have the taste of chocolate.
Date published: 2013-01-13
Rated 5 out of
5 by
1029 from
Delicious! my whole family loved them! These are relatively easy to make and can be made quickly for emergencies!
