Brownie Cupcakes

6 T butter

11 oz semisweet chocolate, coarsely chopped

3 eggs

1 c sugar

3/4 c flour

1/4 c unsweetened cocoa

1/8 tsp baking soda

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. Coat generously with cooking spray. In a small saucepan over low heat, melt butter and 8 oz. chocolate; stir until smooth. Remove from heat and set aside. In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking soda. Stir in melted chocolate mixture until combined. Stir in remaining 3 oz. chocolate. Fill muffin cups 3/4 full. Bake until firm crust forms on cupcakes, about 20 minutes. Transfer tin to wire rack to cool for 10 minutes. Remove cupcakes from tin; cool completely on wire rack. Ice with “Mrs. Milman’s Chocolate Frosting”.

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