Brownie Cupcakes Recipe

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Servings: 12

Ingredients

Cost per serving $1.11 view details

Heat oven to 350 degrees. Line a twelve-count muffin tin with cupcake liners and spray generously with non-stick cooking spray. Set aside.
In a saucepan over low heat, heat the butter and 8 ounces of chocolate. Stir till smooth. Remove from heat and set aside.
In a large bowl whisk together the Large eggs and sugar. Add in the flour, cocoa, and baking soda. Stir in the melted chocolate till combined. Stir in the remaining 3 ounces of chocolate and nuts if you like.
Using a 2-oz ice cream scoop, fill each cupcake liner 3/4 full with batter. Bake till a hard crust forms on the cupcakes, about 20 min. Remove to a wire rack to cold 10 min. Remove cupcakes from pan and continue to cold on a wire rack.
For Mrs. Milman's Chocolate Frosting: Place chocolate and cream in a saucepan. Cook over low heat, stirring constantly with a rubber spatula, till thickened, between 20 and 30 min. Increase the heat to medium-low; cook stirring, 3 min more. Remove pan from heat. Stir in the corn syrup. Transfer to a large bowl. Refrigeratetill cold sufficient to spread, about 2 hrs, checking and stirring every 15 to 20 min. Use immediately. (
Makes about 3 c.)
Ice cupcakes with a generous amount of Mrs. Milman's Chocolate Frosting.
This recipe yields 12 cupcakes.