Just enough to satisfy a sweet craving, the cupcake is an indulgence of the right proportions. The cupcake has arrived and with more variations on the cake theme than ever.
When a cupcake crosses with a brownie, a satisfying, deep chocolate flavor is presented in the form of a little cake. Brownie cupcakes make a deliciously dense cake, especially tasty with a sweet addition of natural raisins. The recipe comes together quickly in a single pot on the stovetop, a great option for quick cleanups.
Top the cupcakes with a sprinkling of powdered sugar or a drizzle of glaze, excellent for lunchboxes. For the full cupcake effect, traditional buttercream frosting dresses up the brownie cupcakes for a party.
3 oz. (3 squares) unsweetened chocolate
1/2 cup butter or margarine
11/2 cups sugar
11/2 teaspoons vanilla
1 cup all-purpose flour
1 cup chopped walnuts
1 cup Sun-Maid Natural Raisins
1 stick (8-oz.) butter, softened
1 box (16-oz.) powdered sugar
1 teaspoon vanilla extract
Dash of salt
2 to 3 tablespoons milk
Heat oven to 350
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