- 6 tablespoons butter, softened
- 1 cup semisweet chocolate chips
- 3 ounces unsweetened chocolate, chopped
- 1/2 cup (packed) brown sugar
- 1/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1 1/2 tsp baking powder
- a pinch of salt
- 1/2 cup cashews chopped
- Preheat oven to 350°F. Line 6 jumbo muffin cups with paper liners. Spray the inside of the liners so that they don't stick to the cupcakes
- Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in a microwave safe dish and heat until melted.
- Stir until mixture is melted and smooth. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time.
- Whisk in vanilla, then flour,cashews, and remaining chocolate chips. Divide batter among prepared muffin cups.
- Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 25 to 30 minutes. Transfer cupcakes to rack and cool completely.