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Chocolate Fudge Cupcakes

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  • 1. Heat oven to 325°F. Grease 12-cup muffin pan or line with baking cups. Place butter and 6 oz. chocolate in metal bowl; place over medium saucepan of barely simmering water (bowl should not touch water). Let stand until melted; stir until smooth. Cool to room temperature. Whisk in sugar and egg yolks. Stir in flour and baking powder.
  • 2. In large bowl, beat egg whites at medium speed until frothy. Add cream of tartar; beat at medium-high speed until soft peaks form. Fold one-fourth of the whites into chocolate mixture. Gently fold in remaining whites until mixed.
  • 3. Spoon batter into muffin cups, filling two-thirds full. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool completely.
  • 4. To make chocolate curls for garnish, line 4x2 1/2-inch mini loaf pan with plastic wrap. Melt 6 oz. of the chopped chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water). Pour into mini loaf pan; cool until firm. Unmold chocolate; remove plastic wrap. Using vegetable peeler, make curls.
  • 5. In medium saucepan, combine remaining 6 oz. chopped chocolate and whipping cream. Heat over low heat until melted and smooth, stirring frequently. Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set. Garnish with chocolate curls.

Special Equipment Needed


Chocolate Fudge Cupcakes (#976) These cupcakes are a chocolate-lover's dream. Their fudgy flavor is complemented by a light, delicate texture, similar to that of a sponge cake. Topped with a melt-in-your-mouth frosting and chocolate curls, they're irresistible.

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