“It's a very chocolately brownie cupcake. It won't last in your counter for a long time.”
READY IN:
55mins
SERVES:
12
YIELD:
24 mini muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan put chocolate and butter and melt together. Take it out of the heat and add the rest of the ingredients in the same order mixing them with a wooden spoon.
  2. Oven on 350°.
  3. Butter and flour 24 mini cupcake tins (it is easier if you have silicone cupcake molds, no need to butter and flour them -- ).
  4. Fill the molds to almost the top and bake for 20 to 23 minutes.
  5. Let them stand for 1/2 hour before unmolding.

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