Chocolate Fudge Cupcakes recipe

24 servings

4 (1 ounce) squares semisweet chocolate, chopped

1 cup butter

1 cup all-purpose flour, sifted

1 3/4 cups white sugar

4 eggs

1 teaspoon vanilla extract

2 cups chopped pecans

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.

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.