Brownie Cupcakes

You guessed it: Ms. Stewart. I'm not the hugest brownie fan, but I thought these would go over well at my party. I dipped them into a bowl of colored jimmies after I frosted them for a little extra pop.


Makes 12

6 tablespoons unsalted butter
11 ounces semisweet chocolate chips
3 lg. eggs
1 cup sugar
3/4 cup flour
1/4 cup unsweetened cocoa
1/8 teaspoon baking soda
Cooking spray
Ready-to-spread frosting


Preheat the oven to 350°. Line a twelve-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 eight 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. (I found the ice cream scoop method onerous. I used the two spoon method to much better success.)

Ice cupcakes with a generous amount of chocolate frosting.

Grade: B-