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How to Make Chocolate Fudge Cupcakes

Talk about sinfully delicious chocolate. The creation of these cupcakes is a dream turned reality for all you chocolate-lovers with the perfect chocolate frosting. Added to this flavor is the lightness of a sponge cake in the 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


  • 12 ounces semisweet chocolate, coarsely chopped, divided
  • 3 tablespoons whipping cream



  1. Pre-heat the oven to 325 degrees F. and grease your muffin pan ahead of time.
  2. Put the butter and chocolate in a metal bowl. Place it over a saucepan of simmering water without the bowl touching the water. Wait till butter and chocolate melt then stir until well mixed. Let it cool and set aside.
  3. Afterwards, add sugar and egg yolks. Whisk them in then add flour and baking powder while stirring.
  4. Beat the egg whites in a bowl. Add the cream of tartar then beat at medium speed. Mix 1/4 of the whites into the chocolate mixture first, and then add the remaining whites.
  5. Fill the muffin cups with two-thirds of the batter. Bake for 25 minutes. Let it cool completely before removing from pan.


  1. Line a 4×2 1/2-inch mini loaf pan with plastic wrap. Melt the chopped chocolate in metal bowl over a pan of simmering water without the bowl touching the water. Put it into the loaf pan and let it cool until firm.
  2. To mold the chocolate into curls, remove plastic wrap and scrape using a vegetable peeler.
  3. In a saucepan, combine the remaining chocolate and whipping cream.
  4. Heat it over low heat while stirring regularly.
  5. Place the mixture on top of each cupcake then add the curls.

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