Chocolate Brownie Cupcakes

These were my first real and total success. I was proud of these cupcakes. I say was only because they’re gone now.

This recipe makes 12

8oz semisweet choclate, broken into pieces

6 tbsp butter, softened,

2 extra large eggs, lightly beaten

1 cp dark brown sugar

1 tsp vanilla extract

generous one cup all purpose flour

and an optional 2/3 cups chopped walnuts.

 

Preheat the oven to 350 degrees F or 180 C, put the paper liners into a muffin pan

Place the chocolate and butter in a saucepan (or like myself use a double boiler  because it heats it nicely without scorching it) and stir continuously until it’s melted. Take it off the heat and keep stirring until its smooth.

Place the eggs and brown sugar in a large bowl and beat together, use the “beat” thing on your electric mixer for at least a minute, gets it nice and fluffy. Then you add in the vanilla and beat some more. Sift the flour in (turning your setting down from “beat” to “fold” or something like that so flour doesn’t go every where). Then you add the chocolate and if you so choose, the walnuts.

After that you put the batter into the pans and bake for about 30 minutes. I only did mine for about 20 and they turned out great, so i’d check them after 17 and see how much longer you’re probably going to need from there.

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4 thoughts on “Chocolate Brownie Cupcakes

  1. haleyms says:

    That actually makes a lot more sense than just out of practice!

    So, you can eat egg, so long as you don’t touch it or what?

  2. haleyms says:

    =o that must suck! I love french toast. I’m lucky enough not to really be allergic to anything, i just get headaches and a lot of congestion during seasonal changes

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