Less crumbs, more fun! Everyone gets his own fudgy brownie cupcake, studded with nuts and crowned with a swirl of icing.
20 standard cupcakes
1 3/4 cups all-purpose flour
1/2 teaspoon salt
4 squares unsweetened chocolate, chopped
1 1/2 cups (3 sticks) butter, cut into pieces
1 1/2 cups granulated (white) sugar
4 large eggs, lightly beaten
2 teaspoons clear vanilla extract
2 cups pecans, chopped (optional)
Preheat oven to 350°F (177°C). Prepare the muffin pan by placing baking cups in each cavity or by brushing the cavities with Pan Release or cooking spray.
In medium bowl, combine flour and salt. In small heavy saucepan or microwave-safe bowl, melt butter and chocolate; stir until blended. In large bowl, combine chocolate mixture with sugar; mix well. Whisk in eggs and vanilla. Add flour mixture to chocolate mixture; mix until blended. If desired, stir in nuts. Spoon batter into baking cups.
Bake for 18 to 20 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on wire cooling rack for 5 to 8 minutes. Remove cupcakes from pan; cool completely.