Chocolate Fudge Cupcakes50 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr
“These are wonderful as long as they're not overbaked.” - by GINGER P
Original recipe yields 24 cupcakes
- 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.
- 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.
- Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.
Amount Per Serving (24 total)
- 242 cal
- 16.6 g
- 22.6 g
Based on a 2,000 calorie diet
Reviews (50)Rate This Recipe
"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 member..." See more's comments. I used unsweetened chocolate to make sure it wasn't too sweet. Based on other comments about caving in, I made sure not to over-beat/mix the batter and added a tsp of baking soda. I will definitely use this recipe in the future."
"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, leaving the..." See more bottom portion fudgey (mmmmm!) but the top part crunchy (also mmmmmm)... though together the two mmmmms just didn't do it for me. I scaled the recipe to two- one for me and my man on our anniversary; and I wanted something pretty to put on the table... but in order to save these, I had to put a scoop of ice cream in the big ugly holes of them and garnish with strawberries. All in all, they tasted OK, but I would have preferred true fudginess or true fluffiness."
Easy Chocolate Fudge Cake
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