Comida Kraft
Recipe Box

Double Chocolate Fudge Cups

Prep Time
10
min.
Total Time
38
min.
Servings

6 servings

Semi-sweet chocolate and cocoa powder give these fudge cups a double dose of chocolate flavor. As for their texture? They're flourless—moist and chewy.

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What You Need

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Make It

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  • Preheat oven to 350°F. Microwave chocolate and oil in glass measuring cup on HIGH 1 to 2 min. or until completely melted. Stir in cocoa powder; let stand at least 5 min.
  • Beat egg whites and sugar in medium bowl with electric mixer on high speed 3 min. or until tripled in volume. Reduce speed to medium low; blend in melted chocolate mixture until well combined. Spoon batter into 6 paper-lined medium muffin cups. (Muffin cups can be almost full.)
  • Bake 18 min. or until puffed and center is set. Remove from oven; let stand in pan 5 min. Serve warm with whipped topping.

Size Wise

A serving of this sweet treat goes a long way on chocolate flavor, and has under 200 calories!

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 190
Total fat 8g
Saturated fat 3.5g
Cholesterol 0mg
Sodium 45mg
Carbohydrate 30g
Dietary fiber 3g
Sugars 23g
Protein 4g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have made this several times but reduced the carbs by substituting Splenda brown sugar so my... I have made this several times but reduced the carbs by substituting Splenda brown sugar so my diabetic husband can enjoy them. Also found that my baking them only 15 minutes instead of the 18 as reccomended they tasted a lot more like fudge. My daughter, who loves chocolate, loved these. They are sweet enough to satisfy any tooth and so very easy to make. It also helps to warm them a little bit via the microwave for about 10 to 15 seconds if you are not going to serve them immediately; this brings out the fudge flavor. Thanks so much for the great recipe and the new Food and Family holiday magazine.
Date published: 2005-11-19
Rated 4 out of 5 by from I read other comments and its true when you take them out of the oven they collapse into themselves... I read other comments and its true when you take them out of the oven they collapse into themselves (but not bad) and it doesnt look like at the picture. What is the secret? Yes, a bit dry. Is there anyway to fix? Pls advice. My solution if its dry, nothing wrong with a vanilla ice cream on top. Yummy...my family. Next time, im planning to double the recipe then i can put it in a loaf pan but the problem i dont know how long to cook in the oven. If you know, pls advice. Thanks for sharing the recipe. This recipe good enough -one muffin with vanilla ice cream as 1 serving.
Date published: 2007-10-25
Rated 1 out of 5 by from I hated this recipe. I hated this recipe. I made 3 batches of these for Thanksgiving ( I always make something new every year), and I didn't find out until they were all nearly done that they were way too bitter and too choclatey. They were horrible. I looked over the recipe many times and checked my ingredients a few times and I couldn't find anything wrong. The only thing I can conclude is that someone left out something on the instructions. I figure maybe I'm supposed to cut the semi-sweet chocolate in half? I don't even have a clue. I am a very precise person. I don't miss anything!
Date published: 2005-11-12
Rated 3 out of 5 by from I made this treat for the holiday get-together with my family. I made this treat for the holiday get-together with my family. Overall, it was very chocolately, but I also thought it was pretty dry. I don't think I over-cooked it, but I suppose it's possible. It was also not easy to peel the muffian paper off to serve. If I made it again I'd cook a few minutes less and NOT use paper liners. I would possilby use the new silicon muffin pans that are available instead. They would come out easily and be much quicker and cleaner to serve.
Date published: 2007-03-14
Rated 2 out of 5 by from These just were not great. These just were not great. FIrst of all, they look nothing like the picture. When you take them out of the oven they collapse into themselves. Even if you let them cool while still in the muffin tins, they still are too fragile to take out without smushing. Even the taste was not very chocolate-y, and it used a lot of eggs for a small number of fudge cups.
Date published: 2006-04-11
Rated 5 out of 5 by from After reading all the reviews, i tried this recipe. After reading all the reviews, i tried this recipe. I added an extra 5 Tablespoons of sugar, which helped with the bitterness of the chocolate. I also added 1 teaspoon of vanilla. I only cooked them 15 minutes and just sprayed my muffin pan with cooking spray. They are only for chocolate lovers-serve them with whip cream or ice cream. Delicious!!!
Date published: 2009-09-03
Rated 2 out of 5 by from I was not impressed. I was not impressed. Granted, their is a chance I didn't do it right. Though I followed the directions very carefully, my product was not identical to the picture. I found it to be too dense and not very sweet. If I made this recipe again I would beat the egg white for 5 minutes and bake for at least 20min.
Date published: 2005-11-17
Rated 4 out of 5 by from These are really fantastic, they look great and taste awsome. These are really fantastic, they look great and taste awsome. I did have a different topping though, and I used a different amount of chocolate because I wasn't sure how much the recipe maker meant. But they are surely a treat, especially for chocolate lovers who try not to eat too much ;) :P
Date published: 2005-10-26
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