Brownie Cupcakes

Is it a brownie? Is it a cupcake? It’s both! Surprise your guests with a delicious chocolate brownie in the shape of a cupcake sprinkled with nuts on top.

Ingredients

	Amount Per Serving	% DV *
Calories	260
Calories from Fat	150
Total Fat	17 g	26% DV
Saturated Fat	7 g	35% DV
Trans Fat	0 g
Cholesterol	65 mg	22% DV
Sodium	105 mg	4% DV
Total Carbohydrates	25 g	8% DV
Dietary Fiber	1.0 g	4% DV
Sugars	18 g
Protein	3 g
Vitamin A		8% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

260

Calories from Fat

150

Total Fat

17 g

26% DV

Saturated Fat

7 g

35% DV

Trans Fat

0 g

Cholesterol

65 mg

22% DV

Sodium

105 mg

4% DV

Total Carbohydrates

25 g

8% DV

Dietary Fiber

1.0 g

4% DV

Sugars

18 g

Protein

3 g

Vitamin A

8% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

8% DV

	Amount Per Serving	% DV *
Calories	260
Calories from Fat	150
Total Fat	17 g	26% DV
Saturated Fat	7 g	35% DV
Trans Fat	0 g
Cholesterol	65 mg	22% DV
Sodium	105 mg	4% DV
Total Carbohydrates	25 g	8% DV
Dietary Fiber	1.0 g	4% DV
Sugars	18 g
Protein	3 g
Vitamin A		8% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

260

Calories from Fat

150

Total Fat

17 g

26% DV

Saturated Fat

7 g

35% DV

Trans Fat

0 g

Cholesterol

65 mg

22% DV

Sodium

105 mg

4% DV

Total Carbohydrates

25 g

8% DV

Dietary Fiber

1.0 g

4% DV

Sugars

18 g

Protein

3 g

Vitamin A

8% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

8% DV

1 cup butter or margarine (2 sticks)

1/2 cup HERSHEY'S Cocoa

1 cup light brown sugar packed

1/2 cup granulated sugar

3 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1-1/3 nuts chopped , divided

Directions

1. Heat oven to 350°F. Line 2-1/2-inch muffins cups with paper or foil bake cups.

2. Place butter in large microwave-safe bow. Microwave at HIGH (100%) 1-1/2 minutes or until melted. Add cocoa; stir until smooth. Add brown sugar and granulated sugar; stir with spoon until well blended. Add eggs and vanilla; beat well with spoon. Add flour and 1 cup nuts; stir until well blended.

3. Fill prepared muffin cups about 2/3 full with batter. Sprinkle about 1 teaspoon remaining nuts over top of each.

4. Bake 22 to 25 minutes or until tops are cracked and feel firm (will be moist inside). Cool in cups on wire rack about 15 minutes. Remove from cups. Cool completely. 18 cupcakes.