Brownie Cupcakes

Martha Stewart Living

Makes 12

    6 tablespoons unsalt butter                                    
    11 ounces semisweet chocolate chips                            
    3 lg. eggs                                                     
    1 cup sugar                                                    
    3/4 cup flour                                                  
    1/4 cup unsweetened cocoa                                      
    1/8 teaspoon baking soda                                       
    Cooking spray                                                  
    Ready-to-spread frosting                                       

Preheat the oven to 350°. Line a twelve-count muffin tin with cupcake liners, and spray generously with nonstick 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 eggs and sugar. Add flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in remaining 3 ounces of chocolate and nuts if desired.

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

Ice cupcakes with a generous amount of chocolate frosting.

MXF