Brownie Cupcake with Hershey® Bar Icing

By punk

Ingredients

• 4 ounces semi-sweet chocolate
• 1 cup butter
• 1-1/2 cups pecans, roasted and chopped fine
• 1-3/4 cups sugar
• 1 cup plain flour
• 4 extra-large eggs
• 1 teaspoon vanilla

Preparation

Step 1

Melt chocolate and butter over low heat. Add pecans; stir until coated. Combine sugar, flour, eggs, vanilla; mix well but do not beat. Add chocolate mixture; stir carefully. Pour into paper lined muffin tins. Bake for 25 to 30 minutes in a preheated 325 degree oven. As soon as removed from the oven place 2 squares of a Hershey bar on each cake. Let stand for a few minutes; spread icing on cupcake.