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 to the art of the cupcake are turning up in bookstores.
When a cupcake crosses with a brownie, a satisfying, 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 stove top, a great option for quick cleanups.
Top the cupcakes with a sprinkling of powdered sugar or a drizzle of glaze, excellent for lunchboxes. For the full cupcake effect, traditional butter cream frosting dresses up the brownie cupcakes for a party.
3 oz. (3 squares) unsweetened chocolate
1/2 cup butter or margarine
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1 cup all-purpose flour
1 cup chopped walnuts
1 cup Sun-Maid Natural Raisins
Dash of salt
2 to 3 tablespoons milk
For buttercream frosting
1 stick (8-oz.) butter, softened
1 box (16-oz.) powdered sugar
1 teaspoon vanilla extract
Heat oven to 350°F. Grease or line 12 (23/4-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; 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.
Making the 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.