Ingredients: |
Ingredients: 6 T butter
11 oz semisweet chocolate, coarsely ch
3 large eggs
1 cup sugar
3/4 cup all-purpose flour
1/4 cup unsw cocoa
1/8 tsp b soda
1 cup coarsely chopped walnuts
Mrs Milmans Chocolate Frosting: 12 oz semisweet choc, chopped fine
2 cups heavy cream
1/2 tsp light corn syrup
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Directions: |
Directions:Heat oven to 350 º. Line 12 count muffin tin with cupcake liners, and spray generously with cooking spray. Set aside.
2. In a saucepan over low heat, melt butter and 8 oz of chocolate. Stir until smooth. Remove from heat, and set aside.
3.In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in remaining 3 oz chocolate and nuts if desired.
4 Using a 2 -ounce ice cream scoop, fill cupcake liners 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Femove to a sire rack to cool, about 10 min. Remove cupcakes from pan, and continue to cool on wire rack.
Ice with generous amt of frosting
Frosting: 1. Place chocolate and cream in a saucepan. Cook over low heat, stirring constantly with a rubber spatula, until thickened, 20 to 30 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
2. Stire in the corn syrup. Transfer to a large bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes, Use immediately. |
This recipe for Brownie Cupcakes is from