Fudge Brownie Cupcakes

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 3 ounces unsweetened chocolate
• 1/2 cup butter
• 2/3 cup flour
• 1/4 teaspoon baking powder
• 1 pinch salt
• 2 eggs, lightly beaten
• 1 1/8 cups sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 cup milk
• 1/3 cup semi-sweet chocolate chips or 1/3 cup milk chocolate chips or 1/3 cup chocolate chips

Recipe

• 1 preheat oven to 325*f.
• 2 butter and flour a 12-cup muffin tin, or line with paper liners; set aside.
• 3 in a small saucepan, melt the chocolate and butter together over low heat, stirring often; remove pan from heat and let cool slightly.
• 4 in a small bowl, whisk together the flour, baking powder, and salt; set aside.
• 5 in a medium bowl, using an electric mixer on high speed, beat the eggs until frothy.
• 6 slowly beat in the sugar; continue beating until the mixtue is light and thick.
• 7 reduce mixer speed to low.
• 8 blend in the chocolate mixture, then the vanilla.
• 9 alternately beat in the flour mixture and milk, beginning and ending with the flour mixture and beating just until combined--do not overmix.
• 10 fold in the chocolate chips.
• 11 ladle the batter into the prepared tins; bake until the cupcakes are shiny and crackled on top and firm around the edges (centers will still be very soft), 25-30 minutes.
• 12 cool 10 minutes in the tins; gently pry the cakes from the cups with a small knife (a butter knife is good) and carefully transfer to wire racks and cool completely.