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Thursday, October 25, 2012
Award-Winning Brownie Cupcake with Hershey Bar Icing
Brownie Cupcake with Hershey® Bar Icing
This is not your typical cupcake. Bake them once and you’ll believe me! They are decadent, delicious, and down right addictive. May not be some fancy recipe, but it has always been a favorite and won the prize at a chocolate cook-off years ago.
4 ounces semi-sweet chocolate
1 cup butter
1-1/2 cups pecans, roasted and chopped fine
1-3/4 cups sugar
1 cup plain flour
4 extra-large eggs
1 teaspoon vanilla
Melt chocolate and butter over low heat. Add pecans; stir until coated. Combine sugar, flour, eggs, vanilla; mix well but do not beat. Add chocolate mixture; stir carefully. Pour into paper lined muffin tins. Bake for 25 to 30 minutes in a preheated 325 degree oven. As soon as removed from the oven place 2 squares of a Hershey bar on each cake. Let stand for a few minutes; spread icing on cupcake.