The Best Brownie Cupcakes

The Best Brownie Cupcakes

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Philadelphia, PAThe Best Brownie Cupcakes - 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



  1. Heat oven to 350°F. Grease or line 12 (23/4-inch) muffin cups with paper baking cups.
  2. 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.
  3. Blend in eggs and vanilla. Stir in flour, walnuts, and raisins. Spoon batter into prepared muffin cups, filling almost completely.
  4. 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.

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