Chocolate Fudge Cupcakes

These are wonderful as long as they’re not overbaked.

Chocolate Fudge Cupcakes


  • 4 (1 ounce) squares semisweet chocolate, chopped
  • 1 cup butter
  • 1 cup all-purpose flour, sifted
  • 1 3/4 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups chopped pecans


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.

Comments (3)


This recipe did not work AT ALL for me, they came out sickly sweet and sank as soon as they were out of the oven. Seems like there is too much sugar for the recipe


I had the same exact problem. I even added a little more flour because it just seemed like the ratios were off when I was making these. The tops sunk in and it tasted like you were eating nothing but a big ball of sugar.