These are pretty easy to whip up and I love that they’re individual servings. I like to serve them as part of a make-your-own-brownie-sundae bar, with vanilla ice cream, hot fudge, and whipped cream. This recipe makes 24 cupcakes.
Ingredients:
12 oz. semi-sweet chocolate chips
1 1/4 cup butter
2 cups granulated sugar
6 large eggs
1 1 /2 cup all-purpose flour
1 cup chopped walnuts
Directions:
- Pre-heat oven to 325 degrees F.
- Line two 12-cup muffin pans with paper liners.
- Melt chocolate chips and butter in a small bowl, on HIGH in microwave for 1-2 minutes. Stir well.
- Beat eggs and sugar in a large bowl for 3 minutes, or until mixture falls from beaters in ribbons.
- With mixer at medium speed, add melted chocolate mixture to egg mixture.
- Gradually add flour and mix until combined.
- Stir in walnuts.
- Scoop batter evenly into muffin tins, filling 3/4 full.
- Bake 25-30 minutes or until toothpick inserted in centers comes out with loose crumbs attached.
- Cool in pans 5 minutes, and cool on wire racks completely before serving.
