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Brownie Cupcakes




Source of Recipe


Woman's Day Magazine


List of Ingredients




Frosting
4 oz cream cheese, softened
1/2 stick (4 Tbsp) butter, softened
2 cups confectioners' sugar
12 fresh raspberries

1 stick (1/2 cup) butter, softened
4 oz semisweet baking chocolate, chopped
1 cup sugar
2 tsp vanilla extract
3 large eggs
2/3 cup all-purpose flour
2 Tbsp unsweetened cocoa powder
1/2 tsp baking powder

Garnish: fresh raspberries



Recipe



1. Heat oven to 325°F. Line 12 regular-size muffin cups with paper or foil liners.

2. Frosting: Beat ingredients on low speed to blend, then on high speed 2 minutes until light and fluffy. Refrigerate to firm up frosting.

3. Melt butter and chocolate in a medium saucepan over low heat stirring until melted and smooth. Remove from heat. Whisk in sugar and vanilla, then eggs, 1 at a time, until well blended. Stir in next 3 ingredients just to blend. Pour into muffin cups.

4. Bake 33 minutes or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pan on wire rack (cupcakes may sink slightly).

5. Spoon frosting into a large ziptop bag, snip 1/2 in. off 1 corner and pipe swirls on top middle of cupcakes. Garnish each with a raspberry.