About this recipe:The secret to these fudgy and rich chocolate cupcakes is to not overbake them. They're a dense cupcake with a true fudge like texture and flavour. Use walnuts instead of pecans, if desired.
110g plain chocolate, chopped
125g plain flour, sifted
350g caster sugar
1 teaspoon vanilla extract
220g chopped pecans
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 170 C / Gas 3. Line 24 muffin cups with paper cases.
In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cases 2/3 full.
Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.
I've tried this recipe twice now. First time with butter and the full amount of walnuts. They went down a treat with the family. I'd rather not use butter, so the second time I used light olive oil instead - and half the walnuts. These were simply gorgeous, more fudgy and crisp on the outside. To use olive oil, just use the same amount of mls as gms. Brilliant. - 16 Sep 2012
I was looking for an English cupcake recipe, not excessively risen, rather flat topped. These cupcakes are rich, fudgy, and delicious. I made 3 dozen and packed them up in food baskets for Christmas gifts. I have had numerous requests for the recipe! Stellar. - 26 Dec 2012
Made these and was slightly disappointed by the eggy aftertaste. They didn't rise very much and were a bit too damp for my taste. I left out the nuts because we aren't huge fans as a family, but I can't imagine that would make too much difference as I have done it with other cakes which turned out fine. They taste ok, but probably wouldn't make them again. - 24 Mar 2015