Chocolate Fudge Cupcakes

  • Prep Time: 30 mins
  • Total Time: 1 hrs
  • Yield: 12Cupcakes

    • About This Recipe

    “These cupcakes are a chocolate-lover’s dream. Their fudgy flavor is complemented by a light, delicate texture, similar to that of a sponge cake. Topped with a melt-in-your-mouth frosting and chocolate curls, they’re irresistible.”

    Ingredients

    CUPCAKES

  • 3/4 cupunsalted butter
  • 6ouncessemisweet chocolate, chopped
  • 3/4 cupsugar
  • 4eggs, separated
  • 1/2 cupall-purpose flour
  • 1/4 teaspoonbaking powder
  • 1/2 teaspooncream of tartar

    • FROSTING AND GARNISH

  • 2ouncessemisweet chocolate, coarsely chopped,divided
  • 3tablespoonswhipping cream

    • Directions

  • Heat oven to 325°F.
  • Grease 12-cup muffin pan or line with baking cups.
  • Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
  • Add butter and 6 oz chocolate.
  • Let stand until melted; stir until smooth.
  • Cool to room temperature.
  • Whisk in sugar and egg yolks.
  • Stir in flour and baking powder.
  • In large bowl, beat egg whites at medium speed until frothy.
  • Add cream of tartar.
  • Beat at medium-high speed until soft peaks form.
  • Fold one-fourth of the whites into chocolate mixture.
  • Gently fold in remaining whites until mixed.
  • Spoon batter into muffin cups, filling two-thirds full.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
  • Cool on wire rack 10 minutes.
  • Remove from pan; cool completely.
  • To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap.
  • Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water).
  • Pour into mini loaf pan; cool until firm.
  • Unmold chocolate; remove plastic wrap.
  • Using vegetable peeler, make curls.
  • In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream.
  • Heat over low heat until melted and smooth, stirring frequently.
  • Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set.
  • Garnish with chocolate curls.

    • Reviews

  • “These were my first cupcakes from scratch and they were delicious! I made them for christmas and i couldn’t stop eating them myself”

  • “These were so easy to make and so delicious. I used 1/2 cup sugar and no frosting. They were plenty sweet. So chocolatey and delicious! Thanks for posting this!”

  • “I also did these with 1/2 cup of sugar and they were plenty sweet!The outside was lightly crunchy, the insides were soft and fluffy with a dense chocolate flavour.I will be making these again and again! THANK YOU”

  • “I didn’t do all the chocolate curling stuff, I just grated some chocolate on. And I added cocoa powder to the frosting.”

  • “These were fantastic! I made them for a bridal shower and I got rave reviews. The only thing confusing about it is that you have 2 oz chocolate for the frosting and garnish and I think you ment 12. I had to go to the store for more chocolate but it was soooooo worth it.I also used the Raspberry Cream Cheese Frosting on these…..Splendid!”

  • “I made this recipe for my daughters birthday and sent a double batch off to school with her.They were great…a very good brownie recipe disguised as a cupcake.Keeping in mind that I doubled the recipe…with the icing I used a whole pint of heavy cream instead of 6 tabsp.It made for a very creamy yet firm ‘frosting’ (ganache).Just like a truffle.Yummy!”

  • “These were awesome! My favorite chocolate cupcakes ever. They’re chocolaty but light. I made a few changes which I was afraid might ruin this, but didn’t. I used only 1/2 cup sugar and bittersweet instead of semi sweet chocolate. I used Kittencal’s “Recipe #89207″ to frost it. I don’t believe there is such a thing as too much chocolate…lol. Thanks so much!”

  • “I made these for my mother-in-law for Mother’s day and they were absolutley fabulous!!!I followed the recipe exactly (ok, I didn’t make chocolate curls for the garnish,just chocolate shavings) and they were wonderful!!The texture was smooth and the icing wasn’t too much- it complimented the cake just right.My mother-in-law loved them.My husband said they were smooth.My friend (who loves food, baking, and cooking in the kitchen) said that it was the best cupcake she has ever had.It costs a bit more then buying a box mix, but believe me, it is well worth the time and money.It’s so good you don’t even care about the calories.Much more then your average cupcake.”

  • “These are sooo very yummy! I don’t usually like chocolate things, but decided to make these since the family does.. I am very glad I did. Thank you so much Recipe Nut for sharing this wonderful recipe. The cupcakes are so moist and yummy. I found the frosting perfectly balanced the cupcake. (ie. the sweetness).”

  • “i love this recipe, so did the rest of my family!”

  • “I used only 1/2 cup of sugar and didn’t put any icing on. These were soo good! Fudgy, yet super light. Very hard to explain and very different but wonderful!”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST