These Frost Me Not Cup Cakes are a great combination of a chocolate cupcake and brownie. The individual portions are perfect! And the cupcake holds together well, even when you take the wrapper off. #easycupcake
Frost Me Not Cup Cakes
Cakes, brownies and cupcakes are all delicious. Well, these Frost Me Not Cup Cakes are the best of all three worlds and they are quick and easy to make! And who can pass up a portion sized chocolate dessert?
While I wondered if I should add frosting to these cupcakes I didn’t for two reasons. One I took them to the field where my husband was harvesting his corn and it’s easier to pack snacks in a baggie without frosting. It’s also easier for him to eat a snack like this on the go. Frosting would just slow things down and let me tell you about harvest in his family – ain’t nobody got time to be slowed down! The second reason is the name and entire premise of the recipe would be ruined if I added frosting. My taste testers all appreciated them as is!
Here is our son taking a bag of food so his dad could eat without leaving the field.
I enjoyed using pecans in this recipe. My husband prefers to omit the nuts because he likes uninterrupted chocolate goodness.
We took some of these treats to a friend who said their family really liked them. He said it’s important to him that a cupcake not fall apart when the wrapper is taken off. This dessert was a winner for him because it tastes great and didn’t make a mess.
We also enjoy these Chocolate and Peanut Butter Bar Cookies and Cowboy Cookie Bars for an easy treat while doing farm work. When we spend a lot of time in the tractor there’s just not as much time to spend in the kitchen or at the dinner table, so quick and easy treats are a must! We hope you enjoy these treats as much as we do!
Printable Recipe for Frost Me Not Cup Cakes
Frost Me Not Cup Cakes
- 4 squares semi sweet chocolate or 4 ounces
- 2 sticks butter
- 1 1/2 cups broken pecans
- 1 3/4 cups sugar
- 1 cup flour
- 4 eggs large
- 1 teaspoon vanilla
- Melt chocolate and butter in a heavy pan over low heat. Add nuts and stir until well coated.
- Combine sugar, flour, eggs and vanilla. Mix only until blended. Do not beat!
- Add chocolate mixture to flour mixture and mix again, very carefully. Do not beat.
- Turn into paper-lined baking cups and bake at 325 degrees F for 20 - 30 minutes until a toothpick inserted in the center comes out clean. Do not frost.