Ingredients:
- 4 ounces semi-sweet chocolate
- 1 cup butter
- 1-1/2 cups pecans, roasted and chopped fine
- 1-3/4 cups sugar
- 1 cup plain flour
- 4 extra-large eggs
- 1 teaspoon vanilla
Directions:
Melt chocolate and butter over low heat. Add pecans; stir until coated. Combine sugar, flour, eggs, vanilla; mix well but do not beat. Add chocolate mixture; stir carefully. Pour into paper lined muffin tins. Bake for 25 to 30 minutes in a preheated 325 degree oven. As soon as removed from the oven place 2 squares of a Hershey bar on each cake. Let stand for a few minutes; spread icing on cupcake.