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.
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
Print
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.
