Decadent Chocolate Brownie Cupcakes
Cupcakes aren’t just for children’s parties anymore and we should celebrate that. Finally adults all over the world have begun to recognize that these mini cakes are wonderful treats that can be loaded with surprising ingredients. As their name implies, cupcakes are small cakes and whatever works well in a cake will work just as well in a cupcake. Cookbooks committed to the art and creation of cupcakes are turning up in bookstores and bakeries that make nothing but cupcakes are becoming the morning go-to spots for millions of commuters.
Designed on a small scale to satisfy almost any sweet yearning, a well-made cupcake is a mastering of the right amount of ingredients in a small package. Thanks to some creative bakers, cupcakes are being created with more varieties and styles than cakes. Their seems to be no limit to what can be used when making a cupcake.
Crossing a cupcake with a brownie will result in a gratifying, deep chocolate in the form of a little cake. A brownie cupcake will be a pleasantly thick, dense cake, in this recipe kept moist with an addition of juicy raisins. This is a simple and easy recipe that requires only a few kitchen utensils and results in a quick and easy clean up.
Top off the cupcakes with a dusting of powdered sugar or a drizzle of a vanilla glaze. These sweet treats are excellent for lunchboxes, after school treats and of course, for dessert. To really dress up these excellent cupcakes, try the classic buttercream frosting recipe listed below. It’s easy to make and will turn your cupcakes into grown up treats
3 oz. (3 squares) unsweetened chocolate
1/2 cup butter or margarine
1 1/2 cups sugar
3 eggs at room temperature
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
1 cup Sun-Maid Natural Raisins (optional)
1 stick (8-oz.) butter, softened
1 box (16-oz.) powdered sugar
1 teaspoon vanilla extract
Dash of salt
2 to 3 tablespoons whole milk
Cream the butter using your stand mixer. Slowly add the powdered sugar, vanilla, salt and milk. Blend until smooth and creamy. Don’t over blend. If the mixture gets runny from over blending, put it in the refrigerator for 10 minutes.
Heat oven to 350 ° F. Grease or line 12 muffin cups with paper baking cups.
In large saucepan, over really low heat, melt and stir together the chocolate and butter. Heat only until the mixture is melted, stirring occasionally. Don’t let it boil, you will need to start over if that happens. Remove from heat. Stir in sugar and blend well.
Mix in eggs and vanilla. Stir in flour, raisins and walnuts. Spoon the batter into the prepared muffin cups, filling to about 2/3 full.
Bake at 350 degrees for about 30 minutes or until a toothpick comes out clean.
Sprinkle with powdered sugar or frost as desired. Makes 12 cupcakes.