Shelly's Recipe

FUDGE CUPS

Category: Desserts

8 oz semi-sweet chocolate
1/2 cup butter
2/3 cup sugar
3/4 tsp vanilla extract
3/4 cup sifted flour
1 cup chopped nuts

Preheat oven to 350. In a heavy medium saucepan over low heat, melt chocolate and butter; stir until smooth and satiny. Mix in sugar. Add eggs, one at a time, beating each in well. Stir in vanilla and then blend in flour and nuts.

Line cupcake pans with paper and fill 2/3rd full. Bake, evenly spaced, in the center of the oven for 27-35 minutes or until the tops are dry and a wooden toothpick inserted 3/4 inch from the center comes out barely moist. Cool in the pans on rack until cups can be handled.

Remove from pans, and cool completely before wrapping in foil or plastic or placing in a tine to store.

Variations: 1. Extract semi-sweet fudgy cups. Use 1 oz unsweetened chocolate, 7 oz semi-sweet chocolate and 3/4 cup sugar. 2. Fudgy cups with white chocolate chunks: Substitute 1/2 chopped almonds for nuts, and add 5 oz white chocolate. Chop each chocolate section into 6 pieces and fold in with the nuts. Stir into batter.