Brownie Cupcakes

By annekeeney

Ingredients

• 6 T. unsalted butter
• 11 oz. best quality semi-sweet chocolate, coarsely chopped
• 3 lg. eggs
• 1 c. sugar
• 3/4 c. flour
• 1/4 c. unsweetened cocoa
• 1/8 t. baking soda
• 1 c. coarsely chopped walnuts (optional)
• Nonstick cooking spray

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 350. Line a 12 count muffin tin with cupcake liners, and spray generously with nonstick cooking spray. Set aside.

2. In a saucepan over low heat, melt the butter and 8 oz. of chocolate. Stir until smooth. Remove from heat, and set aside.

3. In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in remaining 3 oz. of chocolate and nuts if desired.

4. Using a 2 oz. ice cream scoop, fill cupcake liners 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool, about 10 minutes. Remove cupcakes from pan, and continue to cool on a wire rack.

5. Ice cupcakes with a generous amount of chocolate frosting.