Fudge Cupcakes Recipe

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Fudge Cupcakes
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Ingredients
12
Count
Nutrition
1356
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees, rack in the middle position.
  2. Line a 12-cup muffin pan with double cupcake papers. This recipe makes 18 cupcakes, so you can add an additional 6-cup muffin pan or you can butter and flour an 8-inch square cake pan.
  3. 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. At this point, the chocolate will be almost melted, but will retain its shape. Stir the mixture until smooth and let cool to lukewarm.
  4. Measure flour, mix in baking powder and salt, and set aside. In an electric mixer beat the butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
  5. Add eggs, one at a time, beating after each addition to make sure they're thoroughly incorporated. Add approximately 1/3 of the flour mixture and 1/3 of the milk. When that's all mixed in, add another third of the flour and 1/3 of the milk. Once incorporated, add the remaining flour and milk. Mix thoroughly.
  6. Test your chocolate mixture to be sure it's cool enough to add (don't cook the eggs!). If it's fairly warm to the touch but not so hot you have to pull your hand away, you can add it. Stir thoroughly.
  7. LET THE BATTER REST FOR 5 MINUTES. Then stir it again by hand and fill each cupcake paper 3/4 full. (If you decide to use the cake pan, fill it as well.).
  8. Bake the cupcakes for 20-25 minutes. (The 8-inch cake pan should bake an additional 5 minutes.).
  9. Frosting:.
  10. You can use a double boiler, or a saucepan on the stovetop, stirring CONSTANTLY.
  11. Put the chocolate chips in the pan/boiler over medium heat. Stir until chocolate chips are melted. Stir in sweetened condensed milk and cook approximately 2 minutes, stirring constantly until the frosting is shiny and of spreading consistency.
  12. Spread on cupcakes, make sure to fill the frosting pocket. .
  13. Give the frosting pan to your favorite person to scrape.
  14. (The cupcakes are better if you cool and cover them for a few hours before frosting them.).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1355.74 Kcal (5676 kJ)
Calories from fat 601.26 Kcal
% Daily Value*
Total Fat 66.81g 103%
Cholesterol 197.18mg 66%
Sodium 1920.96mg 80%
Potassium 987.85mg 21%
Total Carbs 183.24g 61%
Sugars 79.52g 318%
Dietary Fiber 13.02g 52%
Protein 21.99g 44%
Vitamin C 4mg 7%
Vitamin A 0.3mg 9%
Iron 6.7mg 37%
Calcium 462.3mg 46%
Amount Per 100 g
Calories 359.98 Kcal (1507 kJ)
Calories from fat 159.65 Kcal
% Daily Value*
Total Fat 17.74g 103%
Cholesterol 52.35mg 66%
Sodium 510.06mg 80%
Potassium 262.3mg 21%
Total Carbs 48.65g 61%
Sugars 21.11g 318%
Dietary Fiber 3.46g 52%
Protein 5.84g 44%
Vitamin C 1.1mg 7%
Vitamin A 0.1mg 9%
Iron 1.8mg 37%
Calcium 122.8mg 46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.9
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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