Chocolate Fudge Cupcakes

Recipe by RecipeNut




  • Heat oven to 325°F.
  • Grease 12-cup muffin pan or line with baking cups.
  • Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
  • Add butter and 6 oz chocolate.
  • Let stand until melted; stir until smooth.
  • Cool to room temperature.
  • Whisk in sugar and egg yolks.
  • Stir in flour and baking powder.
  • 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.
  • 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.
  • To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap.
  • Melt 6 oz of the 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.
  • In medium saucepan, combine remaining 6 oz semisweet 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.