Brownie Cupcakes For The Win
What happens when you combine the chocolate goodness of a brownie and the cakey deliciousness of a cupcake? Well, this awesome Raisin Brownie Cupcakes Recipe is what.
Though the gourmet cupcake phase of years past has significantly died down, the cupcakes aren’t just for children anymore remains in place. These yummy treats are great for birthday parties, baby showers, or simply a lazy Saturday spent baking and watching Netflix.
Just enough to satisfy a sweet craving, the cupcake is an indulgence of the right proportions. Brownies are like chocolate bits of heaven, sent to earth to melt in your mouth and wrap you in their chocolate goodness. And when you cross a cupcake with a brownie, a satisfying, deep chocolate bit of perfection is created
These brownie cupcakes make a deliciously sweet treat, especially with the added ingredient of sweet organic raisins. The recipe is a one-pot concoction that makes cooking and cleanup a breeze.
Top the cupcakes with a sprinkling of powdered sugar or a drizzle of glaze or sprinkles for the full cupcake effect.
[recipe title=”Raisin Brownie Cupcakes” servings=”12″ time=”30 min” difficulty=”Medium” image=”http://tsjohnsononline.com/food/wp-content/uploads/sites/15/2017/03/brownie-cupcakes-header.jpg” description=”A Delicious mix of two of the best desserts: brownies and cupcakes.”]
For The Cupcakes
– 3 ounces unsweetened chocolate
– 1/2 cup butter
– 11/2 cups sugar
– 1 cup all-purpose flour
– 1 cup chopped walnuts
– 1 cup Newton’s Own Organic Raisins
For The Buttercream Frosting
– 8 ounces butter 1 stick
– 16 ounces powdered sugar
– 1 teaspoon vanilla extrat
– dash of salt
– 2 to 3 tablespoons milk
1. Heat oven to 350F.
2. Grease or line 12 (23/4-inch) muffin cups with paper baking cups.
3. In large saucepan, over very low heat, combine chocolate and butter; heat just until melted, stirring occasionally.
4. Remove from heat.
5. Stir in sugar; blend well.
6. Blend in eggs and vanilla. Stir in flour, walnuts and raisins.
7. Spoon batter into prepared muffin cups, filling almost full.
8. Bake at 350∞F. for 30 minutes. Cool on wire rack. Sprinkle with powdered sugar or frost as desired.
1. In small mixing bowl, combine first four ingredients and 2 tablespoons of milk.
2. With an electric mixer, combine on low until blended.
3. Continue to beat on high until fluffy, adding additional milk as needed for spreading consistency.