Recipe by GINGER P
"These are wonderful as long as they're not overbaked."
Watch video tips and tricks
4 (1 ounce) squares
semisweet chocolate, chopped
all-purpose flour, sifted
1 3/4 cups
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.
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.
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.
Absolutely delicious! I made these for a Halloween party and they turned out great!
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.
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.
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.
I make these when I want to wow the chocolate lovers at work. When you top them with fudge frosting the go like hotcakes. Don't overbake as stated. I also roast the pecans before I put them in the batter. That is a good way to get added flavor in any recipe using nuts.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Fudge Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 149
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make moist, rich chocolate cake.
Discover what the smoky taste of bacon can do for dark chocolate.
Stout in the batter, whiskey in the chocolate filling, Irish cream in the icing!