Mini Brownie Cupcakes

• Vegetable-oil cooking spray
• 4 sticks unsalted butter, cut into pieces
• 8 ounces unsweetened chocolate, chopped
• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
• 1/2 teaspoon salt
• 3 3/4 cups granulated sugar
• 8 large eggs
• Confectioners sugar (optional)
• Special equipment: minimuffin tins and about 72 (1- by 1-inch) waxed paper liners

1. Preheat oven to 350F and line minimuffin tins with liners.
2. Spray liners with cooking spray.
3. Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth.
4. Whisk together flour, cocoa, and salt.
5. Remove pan from heat and whisk in granulated sugar.
6. Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended.
7. Spoon batter into muffin liners, filling cups to top, and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering.
8. Cool 5 minutes in tins and turn out onto racks.
9. Repeat with remaining batter.
10. Dust with confectioners sugar if desired.

vegetableoil cooking spray, butter, chocolate, flour, cocoa, salt, granulated sugar, eggs, confectioners sugar, minimuffin tins

Taken from www.epicurious.com/recipes/food/views/mini-brownie-cupcakes-102748 (may not work)