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Directions
Preheat oven to 350 degrees F. Line 24 mini muffin cups with liners. Melt butter with chocolate. Stir in brown sugar. Stir in eggs and vanilla, then flour and salt. Stir in berries and nuts.
Divide among muffin cups. Bake 15 minutes or until toothpick inserted into centers comes out with moist crumbs clinging. Cool 10 minutes. Remove from pans; cool. Tint frosting; transfer to pastry bag fitted with star tip. Chill slightly. Pipe onto cupcakes; decorate.
By Robin from Washington, IA
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