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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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P.S. Give in to your sweet tooth with 200+ taste-tempting recipes for brownies, bars and more! In Best of Country Brownies & Bars. Order yours today from www.ShopTasteofHome.com.
Cupcake Brownies
SERVINGS 18
CATEGORY Dessert
METHOD Baked
PREP 15 min.
COOK 20 min.
TOTAL 35 min.
   
Tips & Ideas:
Fun Cupcake Topper. Bake and frost cupcakes as desired. Take a big marshmellow and cut it into three (I use sissors to do that). Dip the thirds in colored surgar and make a circle on top of the cupcake. Dab a dot of yellow iceing in the middle to make a flower. These are cute for a birthday party or a summer picnic. My daughter and her friends really liked these when I made them for her birthday. —Cathie Grabiec, Sarver, Pennsylvania
Cupcake Brownies

These no-mess brownies travel well. The pecans make them extra special. —Nila Towler, Baird, Texas

INGREDIENTS:

1 cup butter, cubed
4 squares (1 ounce each) semisweet chocolate
4 eggs
1-3/4 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 cups chopped pecans

DIRECTIONS:

In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes.

In a large mixing bowl, beat eggs and sugar until blended. Beat in vanilla and chocolate mixture; gradually stir in flour and nuts.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool. Yield: about 1-1/2 dozen.

Editor’s Note: To print the recipe, click on the recipe name or photo. Then select the size you want (Print this: 3x5, 4x6 or full page) within the Taste of Home Recipe Finder.

 
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