Page 182 - Cupcakes

shake out the excess flour, and set the pans aside.

2. Place the brownie mix, water, butter, egg, vanilla, and chocolate chips in a
large mixing bowl. Stir to combine for 50 strokes, or until the batter is smooth.
Spoon or scoop a scant ¼ cup batter into each prepared cup, filling it three
quarters full. Place the pans in the oven.

the CupcakeDoctor says...

I love using the Ghirardelli brownie mix (it contains chocolate chips) in this
recipe, but you can use any brownie mix you like, as long as it is about 20
ounces in weight. If the brownie mix doesn’t include chocolate chips, add an
extra ½ cup.

3. Bake the cupcakes until they puff up and the edges are crisp but the centers
still soft, 12 to 14 minutes. Remove the pans from the oven and place them on

wire racks to cool for 5 minutes. They will sink as they cool. Run a dinner knife
around the edges of the cupcakes, lift the cupcakes up from the bottoms of the
cups using the end of the knife, and pick them out of the cups carefully with
your fingertips. Place them on a wire rack to cool for 15 minutes. The cupcakes
are ready to serve.

Store these cupcakes, in a cake saver or under a glass dome, at room
temperature for up to 5 days. Or freeze them, wrapped in aluminum foil or in a
cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator
before serving.