Brownie Cupcakes

These are the best I've had! They're moist, fudgy and easy to make! Make sure to use liners or they will fall apart a little.

• Ready In: 35 mins
• Serves: 24
• Yields: 24 muffins

Ingredients

• 12  ounces  semi-sweet chocolate baking squares (I use Nestle Toll House Baking Bar)
• 1 1⁄4 cups butter, sliced
• 2  cups granulated sugar
• 6  large eggs
• 1 1⁄2 cups all-purpose flour
• 1  cup walnuts, chopped

Directions

1. Preheat oven to 325 degrees.
2. Line two 12-cup muffin pans with paper liners.
3. Melt chocolate and butter in double boiler, stirring occasionally. (if you don't have a double boiler, try putting a smaller sauce pan in a larger one and slowly melt).
4. Beat sugar and eggs in large mixer bowl on high for about 3 minutes or until mixture falls from beaters in ribbons.
5. With mixer at medium speed, add melted chocolate mixture to egg mixture.
6. Gradually add flour.
7. Stir in nuts.
8. Scoop 1/3 cup batter into each cupcake liner, filling 3/4 full.
9. Bake 25-30 minutes or until toothpick inserted in centers comes out with loose crumbs attached.
10. Cool in pans for 5 minutes; remove to wire racks to cool completely.