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Taste of Home - Cupcake of the Week

Dear $$firstname$$,
Greetings from the "Cupcake Crew" at Taste of Home! We hope you like this week's cupcake recipe.

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Brownie Cups
SERVINGS 18
CATEGORY Dessert
METHOD Baked
PREP 15 min.
COOK 35 min.
TOTAL 50 min
Tips & Ideas:
I sprinkle a topping of nuts, sugar and cinnamon over my banana cupcakes before baking. Since there is no frosting, they are easy to pack for lunches. For those with a sweet tooth, cut the cupcakes in half, then spread with frosting and close—that way, they’re still easy to pack for lunches. —Mary W., Sparta, Wisconsin
Brownie Cups

These individual brownie-like cupcakes studded with pecan pieces are simply delicious. The crinkly tops of these chewy treats are so pretty that they don't even need frosting. —Merrill Powers, Spearville, Kansas

INGREDIENTS:

1 cup butter
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped pecans
4 eggs
1-1/2 cups sugar
1 cup all-purpose flour
1 teaspoon vanilla extract

DIRECTIONS:

In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool. Add pecans; stir until well-coated. In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture.

Fill paper-lined muffin cups two-thirds full. Bake at 325° for 35-38 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool.  Yield: about 1-1/2 dozen.

Editor's Note: This recipe contains no leavening.

Send us your cupcake tips & hints!

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