Brownie Cupcakes

Photo: flickr user American Candy Stand Cupcakes (Aust.)

Ingredients

6 tablespoons unsalted butter - (¾ stick)

11 ounces best quality semisweet chocolate coarsely chopped

3 lrgs eggs

1 cup sugar

cup all-purpose flour

cup unsweetened cocoa

teaspoon baking soda

1 cup coarsely-chopped walnuts (optional)

nonstick cooking spray

12 ounces best quality semisweet chocolate chopped fine

2 cups heavy cream

teaspoon light corn syrup

Preparation

Heat oven to 350 degrees. Line a twelve-count muffin tin with cupcake liners and spray generously with non-stick cooking spray. Set aside.

In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat and set aside.

In a large bowl whisk together the eggs and sugar. Add the flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in the remaining 3 ounces of chocolate and nuts if desired.

Using a 2-ounce ice cream scoop, fill each cupcake liner 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool 10 minutes. Remove cupcakes from pan and continue to cool on a wire rack.

For Mrs. Milman's Chocolate Frosting: Place chocolate and cream in a saucepan. Cook over low heat, stirring constantly with a rubber spatula, until thickened, between 20 and 30 minutes. Increase the heat to medium-low; cook stirring, 3 minutes more. Remove pan from heat. Stir in the corn syrup. Transfer to a large bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately. (

Makes about 3 cups)

Ice cupcakes with a generous amount of Mrs. Milman's Chocolate Frosting.

This recipe yields 12 cupcakes.