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Brownie Inspires Cupcake

Brownie Inspires Cupcake

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. 


Just enough to satisfy a sweet craving, the cupcake is an indulgence of the right proportions. The cupcake has arrived and with more variations on the cake theme than ever. 


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 stovetop, 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 buttercream frosting dresses up the brownie cupcakes for a party.


Brownie Cupcakes


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


Heat oven to 350°F. Grease or line 12 (23/4-inch) muffin cups with paper baking cups.


In a 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.


Frosting: 


In a small mixing bowl, combine the first four ingredients and 2 tablespoons of milk. With an electric mixer, combine on low until blended. Continue to beat on high until fluffy, adding additional milk as needed for spreading consistency.