About This Recipe:
A recipe I love that takes away my chocolate cravings ;-)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 4 squares unsweetened chocolate chopped
- 1 1/2 cups (3 sticks) butter cut into pieces
- 1 1/2 cups granulated sugar
- 4 eggs lightly beaten
- 2 teaspoons clear vanilla extract
Preheat oven to 350°F. Line standard muffin pan with baking cups.
In medium bowl, combine flour and salt. In small heavy saucepan or microwave-safe bowl, melt butter and chocolate; stir until blended. In large bowl, combine chocolate mixture with sugar; mix well. Whisk in eggs and vanilla. Add flour mixture to chocolate mixture; mix until blended. If desired, stir in nuts. Distribute brownie mixture evenly into baking cups.
Bake 18-20 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.
I use a chocolate buttercream icing! I used caramel bunnys, mini eggs, and a mini cream egg.
Check out my blog for pics http://www.cup-cakes.com/cadbury-brownie-cupcakes/