I could not decide whether to make brownies or cupcakes, so I went with a hybrid – a brownie cupcake.

The recipe is a flourless, so the cupcakes are quite dense. And I topped them with chocolate frosting. I made 8 jumbo cupcakes, using my jumbo cupcake pan, jumbo cupcake liners and my jumbo cupcake batter scoop (one of many treasures I have from Bed, Bath and Beyond). If you know me well, you are not surprised I have mini, regular and jumbo size cupcake pans, and mini, regular and jumbo size cupcake batter scoops.

A reminder to preheat your oven for 20 minutes before you bake so that it cycles to the right temperature.

• Cupcake ingredients
• 12 tbs butter
• 1 1/2 cups chocolate chips
• 4 eggs
• 11/3 cups sugar
• 1/2 cup baking cocoa
• 6 tbs cornstarch
• 1/2 tsp salt
• 1 cup chocolate chips

Directions – preheat oven to 350. Line a cupcake pan with cupcake liners (I used jumbo). Melt butter and 1 1/2 cups chips (in 30 second increments in a microwave safe bowl, until you can stir smooth). Add sugar and eggs. Stir in dry ingredients and mix just until blended. Fold in remaining 1 cup chocolate chips. Spoon into cupcake pan lined with baking liners. You fill them almost to the top. The batter is thick and doesn’t rise much. Bake 15 to 20 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs. Cool completely

• Frosting ingredients
• 1/4 cup water
• 1/4 cup butter
• 1 tsp vanilla extract
• 1tbs cornstarch
• 1/2 cup baking cocoa
• 2-3 cups powdered sugar
• 1 tbs heavy cream

Frosting directions – Melt water and butter. Add cocoa and vanilla, then powdered sugar and cornstarch. Stir in cream. If you find the frosting too thin, add more powdered sugar. If you find it too thick, add more cream (1 tbs at a tine). Frost cupcakes and store in covered container.