Brownie Cupcakes #3

By carvalhohm

Ingredients

• 6 tablespoons unsalted butter
• 11 ounces best-quality semi-sweet chocolate, coarsely chopped
• 3 large eggs
• 1 cup sugar
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa
• 1/8 teaspoon baking soda
• 1 cup coarsely chopped walnuts, (optional)
• Nonstick cooking spray
• Chocolate Frosting

Details

Servings 12

Preparation

Step 1

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

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

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 ounces of chocolate and nuts if desired.

Using a 2-ounce 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.

Ice cupcakes with a generous amount of chocolate frosting.