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Ingredients
| semisweet baking chocolate squares: 4 1oz squares (chopped) |
| salted butter: 1 cup |
| all-purpose flour (unsifted): 1 cup (sifted) |
| granulated sugar: 1 3/4 cups |
| eggs: 4 |
| vanilla extract: 1 tsp |
| pecans (chopped): 2 cups |
Chocolate Fudge Cupcakes
Credit: AllRecipes
User rating:
"These are wonderful as long as they're not overbaked."
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Prep Time
30 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
Directions
- 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.