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From Kokorodatabase
The attraction of the cupcake went beyond youngsters' party fare. These days most of the world, it seems, features a passion for cakes. Cupcake bakeries are opening around the world. Cookbooks dedicated to the art of the cupcake are arriving in bookstores.
Sufficient to satisfy a sweet craving, the cupcake can be an luxury of the proper amounts. The cupcake has arrived and with increased variations on the cake design than ever.
A satisfying, deep chocolate flavor is presented in the proper execution of just a little meal, when a crosses with a brownie. Brownie desserts make a deliciously thick dessert, specially tasty with a nice addition of natural raisins. The formula comes together quickly within a pot on the stovetop, an excellent option for quick cleanups.
Top the cupcakes with a of powdered sugar or even a snow of glaze, excellent for lunchboxes. For the entire cupcake impact, conventional buttercream frosting dresses up the brownie cupcakes for an event.
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 walnuts were chopped by cup
1 cup Sun-Maid Natural Raisins
Buttercream Frosting
1 stick (8-oz.) butter, melted
1 box (16-oz.) powdered sugar
1 teaspoon vanilla extract
Dash of salt
2 to 3 tablespoons milk
Heat oven to 350F. Grease or line 12 (23/4-inch) muffin cups with paper baking cups.
In large saucepan, over suprisingly low heat, incorporate chocolate and butter; heat just until melted, stirring sporadically. Remove from heat. Stir in sugar; blend well.
Merge vanilla and eggs. Stir in flour, walnuts and raisins. Spoon mixture into prepared muffin cups, filling very nearly total.
Prepare at 350F. for half an hour. Cool on wire rack. As desired sprinkle with powdered sugar or frost. Makes 12 cupcakes.
Frosting:
In small mixing bowl, combine first four elements and 2 tablespoons of milk. With electric mixer, mix on low until blended. Continue steadily to beat on high until comfortable, adding additional milk as needed for spreading consistency.
