Brownie Cupcakes

Level: Easy
Prep Time: 15 min
Cook Time: 25 min
Cooling Time:
Yields: 24 cupcakes

Description

This twist on the traditional brownie is brought to you by Christine Moore, renowned pastry chef and owner of Little Flower Candy Co. in Pasadena, CA. These moist brownies are the perfect blend of chocolate and nuts that will satisfy any chocolate lover.

Ingredients

  • 12 ounces NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar
  • 1 1/4 cups (2 1/2 sticks) butter, sliced
  • 2 cups granulated sugar
  • 6 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup chopped walnuts

Directions

PREHEAT oven to 325° F. Line two 12-cup muffin pans with liners.

MELT chocolate and butter in double boiler, stirring occasionally. Beat sugar and eggs in large mixer bowl on high for about 3 minutes or until mixture falls from beaters in ribbons. With mixer at medium speed, add melted chocolate mixture to egg mixture. Gradually add flour. Stir in nuts. Scoop 1/3 cup batter into each cupcake liner, filling 3/4 full.

BAKE for 25 to 30 minutes or until toothpick inserted in centers comes out with loose crumbs attached. Cool in pans for 5 minutes; remove to wire racks to cool completely.

Awesome

by C. Coralee , Chester, West Virginia on Oct. 2009

These are awesome! I like to make mini-size, then when people eat them they don't eat as many! It kinda fools them! ...Oh no thank you, I've already had 3! Leaves more for me!

yummm

by m. marisol , Perris, CA on Dec. 2008

this recipe is great....the brownie cupcakes are DELICIOUS!!!

ALL FOR ME

by S. Sadie , Bronx, NY on Dec. 2008

chocolate lovers get a BIG glass of cold milk . and ENJOY not only one or more of these cupcake .

No words could descripe the taste

by t. taher , jedda, Saudi Arabia, SC on Dec. 2008

I've used this recipe for my friends and result was great. The best way is to use the cupcake paper in the pan.

Works well in mini too.

by L. L , Lake Oswego, OR on Dec. 2008

I've used this recipe in the mini muffin pan with great success. The best method is to use the flexible silicone pan and a little non-stick spray and you can forego the cupcake liners and have a little more crust to the brownie that people seem to enjoy. The silicone pans allow you to get them out easily but you do need the non-stick spray or they will stick slightly.