Name: Mini Brownie Cupcakes
Cook time: 25 min
Total time: 1 1/2 hr
Yield: Makes about 72 mini-cupcakes
Ingredients: Vegetable-oil cooking spray; 4 sticks unsalted butter, cut into pieces; 8 ounces unsweetened chocolate, chopped; 1 3/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder (preferably Dutch-process); 1/2 teaspoon salt; 3 3/4 cups granulated sugar; 8 large eggs; Confectioners sugar (optional); Special equipment: mini–muffin tins and about 72 (1- by 1-inch) waxed paper liners

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Mini Brownie CupcakesQuentin Bacon

We used waxed candy/muffin liners for these cupcakes, which kept them from sticking and helped them develop attractive domed tops. (Spraying your muffin tins will keep them from sticking but tends to result in flat-topped cupcakes.) The liners are available by mail order from Sweet Celebrations, (800) 328-6722. They are not always well labeled; ask for item #601524 (red) or #502332 (white with gold).

Cooks' note:

• Cupcakes may be made 2 days ahead and kept in an airtight container at room temperature.

Recipe notes

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