Rating: 3.5 stars 3.5
77 Ratings
  • 5 star values: 30
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 16

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

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
24
Yield:
24 cupcakes
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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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