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Microwave Brownie Cupcakes




Source of Recipe


BobbiJo_Az from Mimi's


Recipe Introduction


Great!


List of Ingredients





T&T Microwave Brownie Cupcakes

BobbiJo's notes: I made 1/4 of this recipe this morning. I used 1 tablespoon of egg beaters for a quarter of an egg. I baked it in 5 cupcake liners in custard cups.


1 cup milk
1/2 cup cocoa
1/2 cup shortening
1 tsp. expresso powder, optional (my addition)

1+1/2 cups flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 egg
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
additional chips and nuts to sprinkle on top, if desired








Recipe





Place paper liners in 6 muffin cups in microwave safe muffin pan or in 6-oz. custard cups. Arrange cups in a circle on a 12 inch plate.

Mix milk and cocoa in 2 1/2-quart bowl; add shortening. Microwave uncovered on high 2 minutes; stir until shortening is melted.

Whisk together flour, baking powder, and baking soda. Add flour mixture and egg to the milk mixture. Stir to combine. Fold in the chocolate chips and nuts.

Fill the paper cups 1/2 full (this will take about 1/3 of the batter). Sprinkle with additional chocolate chips and walnuts, if desired.

Microwave uncovered on high 1 minute; rotate plate 1/4 curn. Microwve until wooden pick inserted in center comes out clean, 1 to 2 minutes. Parts of cupcakes will appear noist, but will continue to cook while standing.

Repeat 2 times with remaining batter and addtional paper liners.

Notes:
I didn't use the expresso powder but would add more cocoa or maybe chocolate malted powder next time for more flavor.
My microwave is 1100 watts and I baked for 1 minute, turned, then baked for 1:40.

Great flavor, nice texture.