Rating: 3.48 stars
79 Ratings
  • 5 star values: 30
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 17

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

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

242 calories; protein 2.8g; carbohydrates 22.6g; fat 16.6g; cholesterol 51.3mg; sodium 66.3mg. Full Nutrition
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Reviews (67)

Most helpful positive review

Rating: 4 stars
02/03/2009
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 member's comments. I used unsweetened chocolate to make sure it wasn't too sweet. Based on other comments about caving in I made sure not to over-beat/mix the batter and added a tsp of baking soda. I will definitely use this recipe in the future. Read More
(80)

Most helpful critical review

Rating: 3 stars
12/11/2003
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 leaving the bottom portion fudgey (mmmmm!) but the top part crunchy (also mmmmmm)... though together the two mmmmms just didn't do it for me. I scaled the recipe to two- one for me and my man on our anniversary; and I wanted something pretty to put on the table... but in order to save these I had to put a scoop of ice cream in the big ugly holes of them and garnish with strawberries. All in all they tasted OK but I would have preferred true fudginess or true fluffiness. Read More
(37)
79 Ratings
  • 5 star values: 30
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 17
Rating: 4 stars
02/03/2009
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 member's comments. I used unsweetened chocolate to make sure it wasn't too sweet. Based on other comments about caving in I made sure not to over-beat/mix the batter and added a tsp of baking soda. I will definitely use this recipe in the future. Read More
(80)
Rating: 3 stars
12/11/2003
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 leaving the bottom portion fudgey (mmmmm!) but the top part crunchy (also mmmmmm)... though together the two mmmmms just didn't do it for me. I scaled the recipe to two- one for me and my man on our anniversary; and I wanted something pretty to put on the table... but in order to save these I had to put a scoop of ice cream in the big ugly holes of them and garnish with strawberries. All in all they tasted OK but I would have preferred true fudginess or true fluffiness. Read More
(37)
Rating: 3 stars
08/10/2003
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 taste is good but the presentation has something to be desired. Read More
(29)
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Rating: 5 stars
04/14/2003
Absolutely delicious! I made these for a Halloween party and they turned out great! Read More
(19)
Rating: 4 stars
02/15/2008
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 sprayed them with PAM prior to filling them with the batter. Once cooled I removed the "brownies" from the silicone cups and topped them with a creamy white frosting and they were perfect. Read More
(17)
Rating: 5 stars
08/26/2008
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 baked them on multi-convection at 350 degrees and they came out better than when I tried them at 325. Read More
(17)
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Rating: 2 stars
05/03/2006
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 brownie. I just can't recommend them because they are unattractive and small. I made 15 cupcakes with this recipe- not 24 and they were STILL small with large concave tops! I would have rather made brownies. Read More
(15)
Rating: 4 stars
07/27/2006
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 even took them out of the oven but they tasted good so I won't complain too much. They don't need any frosting...they're too much like brownies so they can stand on their own. Read More
(13)
Rating: 5 stars
07/19/2007
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 the batter. That is a good way to get added flavor in any recipe using nuts. Read More
(12)