FEATHERY FUDGE CUPCAKES
These feathery, moist, fudgey cupcakes are the all time chocolate lovers favorite. Relatively easy to make, healthy, and satisfying, these cupcakes are sure to be a hit with kids, at a party, or just to satisfy your own chocolate craving. (Recipe was originally a cake recipe. To make as a cake bake for 30-35 minutes in two 9x 1.5- inch round greased baking pans.) Note: These cupcakes are light and fluffy so piping frosting on them instead of spreading generally works easier with less possibility of crumbling. This recipe comes from Better Homes and Gardens CHOCOLATE cookbook. It has been a family favorite for birthday cakes for years!
Provided by Jessa M
Categories Dessert
Time 53m
Yield 24 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees for silver pans or 325 degrees for black pans (if hotter temps. are used with black pans dessert will taste overcooked). Place cupcake liners in cupcake pans. Melt the chocolate squares in the microwave and set aside to cool. Whisk together the flour, baking soda, and salt (medium sized bowl). In a seperate bowl (large size), beat the margarine till light and fluffy. Add the sugar and vanilla and beat together. Add the eggs, one at a time, beating well. Stir in the cooled chocolate. Then, add the dry ingredients and water alternately to the chocolate mixture beating after each addition. Scoop the batter into the liners.
- Cook silver cupcake pans for 23-25 minutes at 350 degrees.
- Cook darker pans for 20 minutes at 325 degrees.
- To check to see if cake is done, insert a toothpick into the middle. The toothpick should come out clean. Remove the finished cupcakes from the oven and let cool for 10 minutes. Then, place them on wire racks to cool. Once cooled (completely or frosting will melt), eat plain or frost with your favorite buttercream or other frosting.
- Buttercream frosting can be made easily by starting with mostly confectioners sugar and adding 1-2 sticks of margarine or butter, a teaspoon of vanilla, and by slowly adding milk till mixture reaches consistency for piping or spreading. Once frosting is done to the taste and texture, food coloring (paste) can be added to color it.
Nutrition Facts : Calories 141.6, Fat 4.9, SaturatedFat 1.8, Cholesterol 15.5, Sodium 151.1, Carbohydrate 23.7, Fiber 0.9, Sugar 14.7, Protein 2.1
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Heather Holden
[email protected]These cupcakes were a bit dry, but the fudge filling was delicious.
Paul Asiedu
[email protected]I would have liked the fudge filling to be a bit thicker, but overall these cupcakes were pretty good.
Augustina Oritseweyinmi
[email protected]I followed the recipe exactly, but my cupcakes didn't turn out as fluffy as I expected.
zaineb Soliu
[email protected]These cupcakes are a bit too sweet for my taste, but they're still good.
Karan Is The King
[email protected]I love how moist and flavorful these cupcakes are. The fudge filling is a nice touch.
Agade Leon
[email protected]These cupcakes are perfect for any occasion. I've made them for birthdays, holidays, and even just because.
dancer nepal
[email protected]I was a bit skeptical about the peanut butter frosting, but it was actually really good. It was light and fluffy, and it didn't overpower the chocolate flavor of the cupcakes.
Yasmeen Mughal
[email protected]These cupcakes are so easy to make, and they always turn out perfectly. I love that I can make them ahead of time and freeze them.
Ali Jessar
[email protected]I love the combination of chocolate and peanut butter in these cupcakes. The fudge filling is the perfect amount of sweetness.
Lulzim Rrahmani
[email protected]These cupcakes were a hit at my party! They were so light and fluffy, and the fudge filling was rich and creamy. I will definitely be making these again.