Chocolate Fudge Cupcakes

Chocolate Fudge Cupcakes

58
GINGER P 0

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

1 h servings 242 cals
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Original recipe yields 24 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

58
  1. 64 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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...

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 s...

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 bake...

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...

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 brow...

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 ...