Chocolate Chip Walnut Cupcakes

1. 1

   Special equipment: 12 paper cupcake liners, a 12-cup muffin pan

2. 2

   For the cupcakes: Place an oven rack in the middle of the oven.

3. 3

   Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

4. 4

   In a small bowl combine the walnuts, 1 cup mini chocolate chips and 1 tablespoon of the brownie mix.

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   Toss until all the ingredients are coated.

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   Set aside.

7. 7

   In a large bowl mix together the remaining brownie mix, eggs, vegetable oil, and water.

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   Stir for 20 seconds until blended.

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   Fold in the walnuts and chocolate chips.

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    Spoon the mixture into the prepared pan (cupcake liners will be full).

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    Bake for 22 to 25 minutes until a cake tester inserted into the cupcakes comes out with moist fudgy crumbs.

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    Cool the cupcakes in the pan for 10 minutes.

13. 13

    Transfer the cupcakes to a wire rack and cool completely before frosting, about 30 minutes.

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    For the frosting: In a large bowl, using an electric hand mixer, beat the cheeses together until light and fluffy, about 2 minutes.

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    Gradually beat in the powdered sugar until smooth and spreadable.

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    Refrigerate the frosting until ready to use.

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    Spread the frosting on top of the cupcakes and garnish with the remaining mini chocolate chips.

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    Refrigerate until ready to serve.

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    Serve at room temperature.

* Per serving · 4 servings · Values may vary.