Ingredients for Feathery Fudge Cupcakes
- 1 cup (6 oz) semi-sweet chocolate squares
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted margarine
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup cold water
- cupcake liners
- buttercream frosting
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How to Make Feathery Fudge Cupcakes
- Preheat oven to 350°F (175°C) for silver pans or 325°F (160°C) for dark pans.
- Line a 12-cup muffin tin with cupcake liners.
- Melt 1 cup (6 oz) of semi-sweet chocolate squares in the microwave in 30-second intervals, stirring until smooth. Set aside to cool.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted margarine until light and fluffy.
- Gradually add 1 ¾ cups granulated sugar and 1 teaspoon vanilla extract, beating until well combined.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Stir in the cooled melted chocolate.
- Alternately add the dry ingredients and ½ cup water to the chocolate mixture, beginning and ending with the dry ingredients, beating until just combined after each addition. Do not overmix.
- Fill cupcake liners about ¾ full.
- Bake silver pans for 23-25 minutes at 350°F (175°C) or dark pans for 20 minutes at 325°F (160°C).
- Insert a toothpick into the center of a cupcake; if it comes out clean, they are done.
- Let cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite buttercream frosting or enjoy plain!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
58g
Fat
9g
Carbs
7g
