Chocolate Fudge Cupcakes

Chocolate Fudge Cupcakes

58
GINGER P 0

"These are wonderful as long as they're not overbaked."

Ingredients

1 h {{adjustedServings}} servings 242 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
  2. Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full.
  3. Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.
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Reviews

58
  1. 64 Ratings

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This recipe is awesome. Easy to follow and the brownie-like fudge cupcakes taste great. Only four stars though cause they don't look too exceptional and I had to tweak the recipe based on other ...

I am giving these cupcakes only 3 stars because the tops of the cupcakes fell in 1/2 way through baking them and then a puffy ring of sugary dryness broke off from the rest of the cupcake, leavi...

Maybe I'm picky, but these cupcakes had a chocolate-sugar crust that was completely separate from the body of the cupcake. When I touched them, the crust broke and sank into the cupcake. The t...