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The cupcake’s appeal has gone far beyond the realm for birthday parties. Cupcakes, it seems, have become a worldwide phenomenon these days. There are a growing number of cupcake bakeries springing up all across the country. There are even cookbooks devoted solely to the art of the cupcake.

When it comes to satisfying a sweet tooth, a cupcake is just the right amount of indulgence. When it comes to cake flavors, the cupcake is here to stay.

Image by Imo Flow from Pixabay

If you cross a cupcake with a brownie, you get a delicious mini cake with a satisfying, deep chocolate flavor. With the sweet addition of natural raisins, brownie cupcakes produce a moist and flavorful cake. The dish may be made in a single pot on the stove, making cleanup a breeze.

For lunchboxes, sprinkle the cupcakes with powdered sugar or drizzle them with glaze. Traditional buttercream frosting gives the brownie cupcakes a party-ready appearance.

Ingredients

  • 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

  • 1 stick (8-oz.) butter, softened
  • 1 box (16-oz.) powdered sugar
  • 1 teaspoon vanilla extract
  • Dash of salt
  • 2 to 3 tablespoons milk

Directions

  • Pre-heat the oven to 350°F 12 (23/4-inch) muffin tins should be greased or lined with paper baking cups.
  • Combine the chocolate and butter in a large saucepan and heat over low heat, stirring regularly, until melted. Remove the food from the oven or stovetop. Add the sugar and mix thoroughly.
  • Add the eggs and vanilla and mix well. Add flour, walnuts, and raisins to the mixture and mix well. Fill prepared muffin tins about two-thirds of the way full with batter.
  • Bake at 350°F. for 30 minutes. Cool on a wire rack. If desired, frost or dust with powdered sugar. It produces 12 cupcakes.
  • Frosting
  • 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.

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