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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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âI grew up in my parentsâ bakery, which might explain why I donât like frosting,â says Cindy Lang of Hays, Kansas. âThese cupcakes are just my style! They come out shiny on top and are great without frosting.â Ingredients:
1/4 cup semisweet chocolate chips |
1/4 cup butter, cubed |
1 egg |
1/4 cup sugar |
1/4 teaspoon vanilla extract |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup chopped pecans |
Directions:
1. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in pecans.
2. Fill paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until tops begin to crack. Cool for 10 minutes before removing from pan to a wire rack. Yield: 4 servings.
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