It’s been a while since I’ve posted a recipe – because it’s been a while since I’ve actually cooked anything interesting! Some friends were noting my lack of baked goodies recently, but there just hasn’t been the same surplus of time and energy now that I’ve started working full time. Of course, losing one of my biggest consumers to Afghanistan hasn’t helped motivate me to get in the kitchen, either! But this weekend I decided to pull out the apron again.

I modified a brownie recipe to a cupcake recipe (of course.) I say use whatever brownie recipe you like – whether boxed or from scratch – and make them towards the cakier side (more eggs, and milk instead of water.) After spooning the batter into a mini-muffin tin, I dropped a mini Rolo or mini Reeses cup in the center, for a little something different! I always like little caramel or peanut butter surprises in my cupcakes.

The Frosting is what was truly unique though!

Beat 1 (softened) stick of unsalted butter with 3/4 cup of light brown sugar until creamy. Mix in 1/2 cup of flour (for a doughy consistency) and 1.5 cups of powdered sugar. Add 1 tsp of vanilla and 1 tsp of molasses. Add heavy cream (or half n’ half) until you get the desired consistency, or to thin if necessary.

Gently fold in mini chocolate chips, and frost your cooled cupcakes!