Philadelphia, PA
- Cupcakes have gone beyond children's party fare. It seems that the whole world has a passion for cupcakes these days. Cupcake bakeries are opening across the country. Cookbooks devoted to the art of the cupcake are turning up in bookstores.
Just enough to satisfy a sweet craving, the cupcake is an indulgence of the proper proportions. The cupcake has arrived with more variations on the cake theme than ever.
A satisfying, deep chocolate flavor is presented as a little cake when a cupcake crosses with a brownie. Brownie cupcakes make a deliciously dense, delicious cake with a sweet addition of natural raisins. The recipe comes together quickly in a single pot on the stovetop, an excellent option for quick cleanups.
Top the cupcakes with a sprinkling of powdered sugar or a drizzle of glaze. These are excellent for lunchboxes. For the full cupcake effect, traditional buttercream frosting dresses up the brownie cupcakes for a party.
Brownie Cupcakes
- 3 oz. (3 squares) unsweetened chocolate
- 1/2 cup butter or margarine
- 11/2 cups sugar
- Three eggs
- 11/2 teaspoons vanilla
- 1 cup all-purpose flour
- 1 cup chopped walnuts
- 1 cup Sun-Maid Natural Raisins
Buttercream Frosting
- One stick (8 oz.) butter, softened
- One box (16 oz.) of powdered sugar
- One teaspoon of vanilla extract
- Dash of salt
- 2 to 3 tablespoons milk
Instructions
- Heat oven to 350°F. Grease or line 12 (23/4-inch) muffin cups with paper baking cups.
- In a large saucepan, combine chocolate and butter over deficient heat. Heat just until melted, stirring occasionally. Remove from heat. Stir in sugar; blend well.
- Blend in eggs and vanilla. Stir in flour, walnuts, and raisins. Spoon batter into prepared muffin cups, filling almost completely.
- Bake at 350°F for 30 minutes. Cool on a wire rack. Sprinkle with powdered sugar or frost as desired. Makes 12 cupcakes.
Frosting:
Combine the first four ingredients and two tablespoons of milk in a small mixing bowl. With an electric mixer, mix on low until blended. Continue to beat on high until fluffy, adding milk to spread consistency.
Also, See...
- How to Make New York-Style Cheesecake
- Strawberry Ghosts: the Perfect Halloween Treat Idea
- 3 Coconut Shrimp Recipes
- Duck Breast Prosciutto - Philly Recipes
- Philly's Buffalo Wing Sauce Recipe
- Philly's Guide to Home Slow-Cooker Meals
- Philly's Guide to Home Slow-Cooker Meals
- Dr. Seuss's Inspired Recipes For Kids and Parents
- Simple Italian Biscotti Recipe
