Zutaten für No Frosting Cupcakes
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Zubereitung von No Frosting Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium saucepan over low heat, melt 1/2 cup (113g) unsalted butter, 6 ounces (170g) semi-sweet chocolate chips, and 1/2 cup (100g) granulated sugar. Stir frequently until smooth and melted.
- Bring the mixture to a gentle simmer, stirring constantly, for about 1 minute. Remove from heat.
- Stir in 1/2 cup (60g) chopped walnuts or pecans (optional).
- In a large bowl, whisk together 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup (30g) all-purpose flour.
- Gradually add the wet ingredients (melted chocolate mixture) to the dry ingredients, mixing until just combined. Do not overmix.
- Fill each muffin liner about 2/3 full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. (They should be slightly chewy, not completely dry).
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
60g
Fat
18g
Carbs
7g
