Brownie Cupcake Recipe In very Easy Way

Brownie Cupcake Recipe In very Easy Way:

Brownie Cupcake Recipe, The allure on the cupcake moved beyond children’s party fare. All the world, it appears to be, includes a passion for cupcakes right now. Cupcake bakeries are opening around the world. Cookbooks dedicated to the art in the cupcake are showing up in bookstores.

Just enough to meet a sweet craving, the cupcake is surely an indulgence on the right proportions. The cupcake has arrived actually more variations about the cake theme than in the past.

When a cupcake crosses using a brownie, a pleasant, dark chocolate flavor is presented such as a little cake. Brownie cupcakes create a deliciously dense cake, especially tasty which has a sweet addition of natural raisins. The recipe all comes together quickly in one pot within the stovetop, an incredible option for quick cleanups.

Top the cupcakes having a sprinkling of powdered sugar or possibly a drizzle of glaze, excellent for lunchboxes. For the full cake effect, traditional buttercream frosting dresses in the brownie cupcakes for any party.

Brownie Cupcakes

3 oz. (3 squares) unsweetened chocolate

1/2 cup butter or margarine

11/2 cups sugar

3 eggs

11/2 teaspoons vanilla

1 cup all-purpose flour

1 cup chopped walnuts

1 cup Sun-Maid Natural Raisins
Buttercream Frosting

One stick (8-oz.) butter, softened

One box (16-oz.) powdered sugar

One teaspoon vanilla extract

Dash of salt

2 to three tablespoons milk

Heat oven to 350°F. Grease or line 12 (23/4-inch) muffin cups with paper baking cups.

In the large saucepan, over a little heat, combine chocolate and butter; heat just until melted, stirring occasionally. Remove from heat. Stir in sugar; 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 a half-hour. Cool on wire rack. Sprinkle with powdered sugar or frost as desired. Makes 12 cupcakes.

Frosting:

In small mixing bowl, combine first four ingredients and two tablespoons of milk. With the electric mixer, combine on low until blended. Continue to beat on high until fluffy, adding additional milk when necessary for spreading consistency.

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