4 sqs. semi-sweet chocolate
1 1/2 c. chopped pecans
1 c. unsifted flour
1 tsp. vanilla
1 c. butter
1 3/4 c. sugar
4 lg. eggs

Spray muffin tins with baking spray. Melt chocolate and butter in bowl. Stir in nuts until coated. Add sugar, flour, eggs and vanilla. Mix carefully. DO NOT BEAT! Fill cupcake tins 2/3 full. Bake 30 to 35 minutes at 325 degrees. Do not overbake. Loosen cupcakes before they get cold. This is a macaroon texture and needs no icing. Makes two dozen.