↞ recipe box start page
Category: Desserts
Prep Time: Cook Time: Total Time:
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.
view more member recipes
FUDGE CUPS
Category: Desserts
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pistachio Fudge Cups
by sgre52160
Crust 1/4 cup butter, softened 1 (3 oz) pkg cream cheese, softened 3/4 cup flour 1/4 cup confectioners sugar 2 tbsp. unsweetened baking cocoa 1/2 tsp vanilla Pistachio Fudge Filling 2/3 cu
by sgre52160
Crust 1/4 cup butter, softened 1 (3 oz) pkg cream cheese, softened 3/4 cup flour 1/4 cup confectioners sugar 2 tbsp. unsweetened baking cocoa 1/2 tsp vanilla Pistachio Fudge Filling 2/3 cu
Peanut Butter Fudge Cups
by sgre52160
Crust: 1/4 cup chunky peanut butter 3 tbsp brown sugar 2 tbsp chilled butter, cut into small pieces 1 1/2 tbsp corn syrup 1 cup flour 1/8 tsp salt 3 tbsp cold water Cooking spray Filling:
by sgre52160
Crust: 1/4 cup chunky peanut butter 3 tbsp brown sugar 2 tbsp chilled butter, cut into small pieces 1 1/2 tbsp corn syrup 1 cup flour 1/8 tsp salt 3 tbsp cold water Cooking spray Filling:
Peanut Butter Fudge Cups - Easy
by sgre52160
1 (18 oz) pkg refrigerated sugar cookie dough, softened 1/2 cup creamy peanut butter Prepared chocolate frosting Preheat oven to 350. Grease mini-cupcake pans with nonstick cooking spray. Mix c
by sgre52160
1 (18 oz) pkg refrigerated sugar cookie dough, softened 1/2 cup creamy peanut butter Prepared chocolate frosting Preheat oven to 350. Grease mini-cupcake pans with nonstick cooking spray. Mix c
Chocolate, Rum, And Fresh Cherry Cups & Blueberry Cream Cups
by sgre52160
1 pkg filo or phyllo 1/2 C yogurt 2 tsp brown sugar 2 Tb butter, melted The night before, take your frozen package of phyllo and let it defrost in the fridge overnight. The next day, in
by sgre52160
1 pkg filo or phyllo 1/2 C yogurt 2 tsp brown sugar 2 Tb butter, melted The night before, take your frozen package of phyllo and let it defrost in the fridge overnight. The next day, in
Mini Cookie Cups (mini Yogurt Cups)
by sgre52160
1 (18-oz.) pkg refrigerated sugar cookies 1 small banana or 6 medium strawberries, cut into 24 pieces 1/2 cup low-fat vanilla or any flavor yogurt* 1/4 cup chopped nuts, coconut or candy sprinkle
by sgre52160
1 (18-oz.) pkg refrigerated sugar cookies 1 small banana or 6 medium strawberries, cut into 24 pieces 1/2 cup low-fat vanilla or any flavor yogurt* 1/4 cup chopped nuts, coconut or candy sprinkle
view more member recipes
Recipe Quick Jump