Brownie Cupcakes 56

INGREDIENTS

• FROSTING
• 4 oz cream cheese, softened
• 1⁄2 stick (4 Tbsp) butter, softened
• 2 cups confectioners’ sugar
• CUPCAKES
• 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: 12 fresh raspberries

INSTRUCTIONS

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. Cupcakes: 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 flour, cocoa and baking powder 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 a 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 of cupcakes. Garnish each with a raspberry.

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