BROWNIE CUPCAKES

 

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Ingredients

  • 6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces
  • 1 1/4 cups semisweet chocolate chips (about 8 ounces)
  • 3 ounces unsweetened chocolate, chopped
  • 1/2 cup (packed) golden brown sugar
  • 1/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1/3 cup walnuts, toasted, chopped
  • 1/4 teaspoon salt

Directions

  • Preheat oven to 350°F. Line 10 standard (1/3-cup) muffin cups with paper liners.
  • Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water. Stir until mixture is melted and smooth.
  • Remove from over water. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time.
  • Whisk in vanilla, then flour, walnuts, salt, and remaining 3/4 cup chocolate chips.
  • Divide batter among prepared muffin cups (about 1/4 cup for each).
  • Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes.
  • Transfer cupcakes to rack and cool completely.

Notes

Categories: Cupcakes  Dessert 
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