Brownie Cupcake Ingredients:
6 tbsp. unsalted organic butter cut into pieces, plus more for the muffin tins if you’re not lining them.
1/3 c. non gmo cornstarch
1/4 c. unsweetened fair trade cocoa powder
1/2 tsp. ground cinnamon
1/2 tsp. sea salt
12 oz. semisweet chocolate chips
3/4 c. coconut palm sugar
1 tsp. pure vanilla extract
3 large eggs
1 c. chopped pecan (optional)
1/2 c. sprouted ground flaxmeal
Preheat oven to 350F degrees. Line muffin tins with muffin liners or lightly butter muffin tins.
In a glass mixing bowl, microwave butter and chocolate in 20 second increments, stirring between -until melted and smooth.
Stir in sugar and vanilla. Stir in eggs one at a time, until combined. Add cornstarch, cocoa, flax, cinnamon and salt. Stir vigorously until mixture is smooth and begins to pull away from sides of bowl. (About 2 minutes). Stir in pecans.
Pour batter evenly into muffin tins. Baking until a toothpick insered in the center comes out with a few moist crumbs -10-15 minutes. Let cool completely in muffin pan on a wire rack.
Chocolate Chip Cookie Dough:
One bag of Cookie Dough Mix . Follow mixing instructions. Pipe dough while still soft on baked cupcakes. If you find the dough is to hard to pipe microwave it for 10 seconds and mix again. Refrigerate after assembling.