Three ways I know I am not a natural born baker: (1) I hate to measure; (2) It never occurs to me that my pantry always has all of the ingredients needed for basic cookies, cakes and muffins; and (3) If what I'm baking doesn't contain chocolate, I just don't see the point in making it. Over the holidays, while cleaning out my pantry, I discovered three (!) tins of Hershey's cocoa powder. It was a sign, and these brownie cupcakes, made from a recipe on the Hershey's web site -- with a bowl and spoon, and no mixer to clean -- were the result. The cupcakes are slightly gooey inside, as good brownies should be, and they were rich enough without frosting, though you certainly could frost them, and add sprinkles and nuts and M&Ms and anything else. I had a bit of royal icing on hand, and used that for a simple swirl. We stored leftovers in an air-tight container for two days, which was the limit of how long we could hold out before finishing every last bite.