Great Chocolate Cupcakes
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 pound Unsalted Butter
3 ounces Semisweet Chocolate
2 large Eggs, whisked
1 tablespoon Coffee Liqueur or water
1/4 cup Brown Sugar, Packed
 cup White Sugar
1 teaspoon Espresso
2 cups Flour
1 teaspoon Vanilla
1/2 cup Pecans, chopped
24 Pecan Halves

Preparation

1 Melt butter and chocolate in double boiler. Cool slightly, add eggs and liqueur (or water), then stir in flour, sugar, espresso, and 1/2 cup nuts.  2 Heat oven to 350. Line mini-muffin pan with mini paper liners, spoon batter in-3/4 full. Top each with pecan half. Bake 25-30 minutes or until toothpick comes out clean.

About


These are great and sweet too (the little cakes look perfect topped with the pecans. Can substitute 1/2 cup Chocolate Chips for the semisweet chocolate.