Chocolate Fudge Cupcakes
These would also be fun made as mini cupcakes, in which case forget the icing and glaze them with chocolate.
- 8
Ingredients
- 6 Tbsp. salted butter
- 6 ounces bittersweet or semisweet chocolate, chopped
- 1/2 cup firmly packed dark brown sugar
- 1/3 cup sugar
- 2 large eggs
- 1 tsp. vanilla
- 1/2 cup all-purpose flour
Preparation
Step 1
Preheat the oven to 350 degrees. Line eight cups of a 3 x 1 1/2-inch muffin tin with paper liners, or spray them with cooking spray.
Combine the butter and chocolate in a medium microwavable bowl. Microwave the mixture on low, stirring occasionally, till it is just melted. Stir in the sugars. Add the eggs, one at a time, mixing after each one. Stir in the vanilla, then the flour.
Divide the mixture into 8 muffin cups.
Bake the cupcakes for 20 to 25 minutes or until a cake tester or toothpick comes out with moist crumbs attached (similar to a brownie). Let them cool completely before icing them.
Ice with peanut butter icing.