• Ingredients
  • 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.

Nutritional Information

Amount Per Serving  Calories: 179 | Total Fat: 10.1g | Cholesterol: 56mg Powered by ESHA Nutrient Database Nutritional Information Chocolate Fudge Cupcakes Servings Per Recipe: 24 Amount Per Serving Calories: 179

  • Total Fat: 10.1g
  • Cholesterol: 56mg
  • Sodium: 66mg
  • Total Carbs: 21.3g
  •     Dietary Fiber: 0.5g
  • Protein: 2g