Fudge Cupcakes

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Cupcakes

Ingredients

  • 4 squares unsweetened baking chocolate (1 oz. each)
  • 1/4 cup white sugar
  • 1/2 cup raspberry syrup (like Knot’s or Smucker’s for pancakes)
  • 1-2/3 cup flour
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter, at room temperature (one stick)
  • 1-1/2 cups white sugar (NOT a misprint; it is in addition to the 1/4 cup above)
  • 3 eggs
  • 1/3 cup milk
  • Fudge Frosting

Directions

  1. Line 12-cup muffin pan with double cupcake papers. This recipe makes 18; you can use an additional 6-cup pan double-lined, or you can butter and flour an 8-inch square cake pan.

  2. Microwave the chocolate, raspberry syrup and 1/4 cup sugar in a microwave-safe bowl on high for 1 minute. Stir. Microwave again for another minute. The chocolate should be almost melted, but it will maintain its shape. Stir until smooth; let cool to lukewarm. (Can use double-boiler instead.)

  3. Combine flour, baking powder & salt; set aside. In an electric mixer (or with VERY strong arm), beat the butter and 1-1/2 cup sugar until light & fluffy (about 3 mins with mixer or 5 mins by hand). Add eggs, one at a time, beating after each addition to make sure they’re thoroughly incorporated. Add approx. one-third flour mixture (no need to be exact; mixing in increments makes the batter smoother) & a third of the milk. When it’s all incorporated, add next third. Repeat. Mix thoroughly.

  4. Test the chocolate mixture to make sure it is cool enough to add (you don’t want to cook the eggs in the batter). Add to batter & stir thoroughly.

  5. Let batter rest for 5 minutes. Stir it again by hand & fill cupcake liners 3/4ths full (& the 8-in pan, if you used one). Bake at 350 for 20 to 25 mins. The cake should bake an additional 5 mins. Center of cupcakes will sink—this is the “frosting pocket.”

  6. Frost the cupcakes using Fudge Frosting. Make sure to fill the frosting pocket.

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