Brownie Cupcakes
By: Anonymous
Published: Thursday, February 11, 2010 - 7:01am

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

1 Heat oven to 350 degrees. Line a twelve-count muffin tin with cupcake liners and spray generously with non-stick cooking spray. Set aside. 2 In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat and set aside. 3 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. 4 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. 5 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. ( 6 Makes about 3 cups) 7 Ice cupcakes with a generous amount of Mrs. Milman's Chocolate Frosting. 8 This recipe yields 12 cupcakes.