Chocolate Fudge Cupcakes Recipe -
Chocolate Fudge Cupcakes Recipe
  • READY IN 1 hr

Chocolate Fudge Cupcakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 24 cupcakes Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Feb 03, 2009

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'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.

Most Helpful Critical Review
Dec 11, 2003

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 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.


64 Ratings

Aug 10, 2003

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 taste is good, but the presentation has something to be desired.

Apr 14, 2003

Absolutely delicious! I made these for a Halloween party and they turned out great!

Feb 14, 2008

Rather than a cup "cake", this really is more like a cup "brownie". They are delicious, fudgy and rich, but don't expect a traditional cupcake. I used silicone baking cups instead of paper and sprayed them with PAM prior to filling them with the batter. Once cooled, I removed the "brownies" from the silicone cups and topped them with a creamy white frosting, and they were perfect.

Aug 26, 2008

This recipe was so simple and amazing! I changed the serving size to 36 and made 24 cupcakes with it. They had a nice fudge-y consistency and were a big hit with friends and family. Also, I baked them on multi-convection at 350 degrees and they came out better than when I tried them at 325.

Jul 27, 2006

These certainly are chocolatey. So much so, that I'd say they're more brownie than cupcake. I decreased the sugar by 1/2 cup and they were still very sweet. The tops of mine did fall in before I even took them out of the oven, but they tasted good so I won't complain too much. They don't need any frosting...they're too much like brownies so they can stand on their own.

May 03, 2006

I just don't get it! These cupcakes don't rise, in fact they collapse. It was kind of a dissapointment, as I made these for my husband's work meeting. The taste is good- like a cake like brownie. I just can't recommend them because they are unattractive and small. I made 15 cupcakes with this recipe- not 24, and they were STILL small, with large concave tops! I would have rather made brownies.


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  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 22.6 g
  • 7%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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