The allure of the cupcake has gone beyond children’s party fare. All the world, it seems, has a passion for cupcakes these days. Cupcake bakeries are opening across the country, cookbooks devoted solely to cupcakes are turning up.
Just enough to satisfy a sweet craving, the cupcake is an indulgence of just the right proportions.
When you cross a cupcake with a brownie, a satisfying and deep chocolate flavor is presented in the form of a little cake. Brownie cupcakes make a deliciously dense cake, especially tasty with a sweet addition of natural raisins. The recipe comes together quickly in a single pot on the stovetop, so it is a great option for quick cleanups.
Leave the cupcakes plain or top them with a sprinkling of powdered sugar or a drizzle of glaze, any of which would be great to pack in a lunchbox. For the full cupcake effect, traditional buttercream frosting does the trick.
3 oz. (3 squares) unsweetened chocolate
1/2 cup butter or margarine
11/2 cups sugar
11/2 teaspoons vanilla
1 cup all-purpose flour
1 cup chopped walnuts
1 cup Sun-Maid natural raisins
1 stick (8-oz.) butter, softened
1 box (16-oz.) powdered sugar
1 teaspoon vanilla extract
Dash of salt
2 to 3 tablespoons milk
Heat oven to 350°F. Grease or line 12 (2 3/4-inch) muffin cups with paper baking cups.
In large saucepan, over very low heat, combine chocolate and butter. Heat just until melted, stirring occasionally. Remove from heat. Stir in sugar and blend well.
Blend in eggs and vanilla. Stir in flour, walnuts and raisins. Spoon batter into prepared muffin cups, filling almost full.
Bake at 350°F. for 30 minutes. Cool on wire rack. Sprinkle with powdered sugar or frost as desired. Makes 12 cupcakes.
In small mixing bowl, combine first four ingredients and 2 tablespoons of milk. With electric mixer, combine on low until blended. Continue to beat on high until fluffy, adding additional milk as needed for spreading consistency.