INGREDIENTS
- 12 ounces NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Baking Bar
- 1 1/4 cups (2 1/2 sticks) butter, sliced
- 2 cups granulated sugar
- 6 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup chopped walnuts
INSTRUCTIONS
PREHEAT oven to 325° F. Line two 12-cup muffin pans with liners.
MELT chocolate and butter in double boiler, stirring occasionally. Beat sugar and eggs in large mixer bowl on high for about 3 minutes or until mixture falls from beaters in ribbons. With mixer at medium speed, add melted chocolate mixture to egg mixture. Gradually add flour. Stir in nuts. Scoop 1/3 cup batter into each cupcake liner, filling 3/4 full.
BAKE for 25 to 30 minutes or until toothpick inserted in centers comes out with loose crumbs attached. Cool in pans for 5 minutes; remove to wire racks to cool completely.
MELT chocolate and butter in double boiler, stirring occasionally. Beat sugar and eggs in large mixer bowl on high for about 3 minutes or until mixture falls from beaters in ribbons. With mixer at medium speed, add melted chocolate mixture to egg mixture. Gradually add flour. Stir in nuts. Scoop 1/3 cup batter into each cupcake liner, filling 3/4 full.
BAKE for 25 to 30 minutes or until toothpick inserted in centers comes out with loose crumbs attached. Cool in pans for 5 minutes; remove to wire racks to cool completely.
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