Brownie Cupcakes Recipe

• 6 Tbsp. unsalted butter - (3/4 stick)
• 11 ounce best quality semisweet chocolate coarsely minced
• 3 lrg Large eggs
• 1 c. sugar
• 3/4 c. all-purpose flour
• 1/4 c. unsweetened cocoa
• 1/8 tsp baking soda
• 1 c. coarsely-minced walnuts (optional) nonstick cooking spray
• 12 ounce best quality semisweet chocolate minced fine
• 2 c. heavy cream
• 1/2 tsp light corn syrup

1. Heat oven to 350 degrees.
2. Line a twelve-count muffin tin with cupcake liners and spray generously with non-stick cooking spray.
3. Set aside.
4. In a saucepan over low heat, heat the butter and 8 ounces of chocolate.
5. Stir till smooth.
6. Remove from heat and set aside.
7. In a large bowl whisk together the Large eggs and sugar.
8. Add in the flour, cocoa, and baking soda.
9. Stir in the melted chocolate till combined.
10. Stir in the remaining 3 ounces of chocolate and nuts if you like.
11. Using a 2-oz ice cream scoop, fill each cupcake liner 3/4 full with batter.
12. Bake till a hard crust forms on the cupcakes, about 20 min.
13. Remove to a wire rack to cold 10 min.
14. Remove cupcakes from pan and continue to cold on a wire rack.
15. For Mrs. Milman's Chocolate Frosting: Place chocolate and cream in a saucepan.
16. Cook over low heat, stirring constantly with a rubber spatula, till thickened, between 20 and 30 min.
17. Increase the heat to medium-low; cook stirring, 3 min more.
18. Remove pan from heat.
19. Stir in the corn syrup.
20. Transfer to a large bowl.
21. Refrigeratetill cold sufficient to spread, about 2 hrs, checking and stirring every 15 to 20 min.
22. Use immediately.
23. (
24. Makes about 3 c.)
25. Ice cupcakes with a generous amount of Mrs. Milman's Chocolate Frosting.
26. This recipe yields 12 cupcakes.

butter, chocolate, eggs, sugar, allpurpose, unsweetened cocoa, baking soda, walnuts, chocolate, heavy cream, corn syrup

Taken from cookeatshare.com/recipes/brownie-cupcakes-93983 (may not work)