Chocolate Fudge Cupcakes Recipe #122058
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.
by mel johnson
35 min | 10 min prep
SERVES 12 , 12 cupcakes
cupcakes
- 3/4 cup unsalted butter
- 6 ounces semisweet chocolate, chopped
- 3/4 cup sugar
- 4 eggs, separated
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon cream of tartar
frosting and garnish
- 12 ounces semisweet chocolate, coarsely chopped, divided
- 3 tablespoons whipping cream
- Heat oven to 325°F Grease 12-cup muffin pan or line with baking cups. Place butter and 6 oz. chocolate in metal bowl; place over medium saucepan of barely simmering water (bowl should not touch water). 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. Add cream of tartar; beat at medium-high speed. Fold one-fourth of the whites into chocolate mixture. Gently fold in remaining whites until mixed.
- Fill muffin cups two-thirds full. Bake 25 to 30 minutes. Cool on wire rack 10 minutes. Remove from pan; cool completely.
- To make chocolate curls for garnish, line 4x2 1/2-inch mini loaf pan with plastic wrap. Melt 6 oz. of the chopped 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 saucepan, combine remaining 6 oz. chopped chocolate and whipping cream. Heat over low heat until melted and, stirring frequently. Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set. Garnish with chocolate curls.
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5 stars