Frost Me Nots

Frost Me Nots

Sandy 0

"Cupcakes that are best when warm. They are like rich milk chocolate brownies. Also good when reheated in a microwave for about 15 seconds on high. The tops form a crusty top like a brownie."

Ingredients {{adjustedServings}} servings 263 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
  2. Melt together butter and chocolate chips. Stir and set aside to cool.
  3. In a separate bowl, combine the eggs, vanilla, sugar and flour.
  4. Add the butter chocolate mixture and stir together well.
  5. Fill paper lined muffin pans 2/3 full. Bake at 325 degrees F(165 degrees C) for 25 minutes.
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Reviews 27

  1. 30 Ratings


Mmmmmmmm! I'm eating one that has been out of the oven for less than 10 minutes and it is sooo good. Chewy crispy top, velvety cakelike center. I think it should be a little bit cooler to serve though! The center is still really soft. I suspect that anybody who has a failure with this recipe will be tripped up by step number 3. Here's how to keep them from collapsing and to avoid the egginess. Where the recipe says "In a separate bowl, combine the eggs, vanilla, sugar and flour." Don't just stir them together, since there is no leavening in this recipe except the eggs, beat them with the sugar until thick and light lemon colored (about 3-4 minutes with a Kitchenaid) before adding the flour, vanilla and then the chocolate mixture. I got 18 cupcakes from my batch.


The batch I baked turned out dismally and VERY flat...I am so disappointed.

lisa r

Description of this recipes says these should taste like a rich chocolate brownie. They have a decent texture but not much chocolate flavor.