These are wonderful as long as they’re not overbaked.
Original recipe makes 24 cupcakes
Ingredients
4 (1 ounce) squares semisweet chocolate, chopped
1 cup butter
1 cup all-purpose flour, sifted
1 3/4 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups chopped pecans
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PREP
30 mins
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COOK
30 mins
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READY IN
1 hr
Directions
- Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. 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 cups 2/3 full.
- Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.
Nutrition
Calories: 242 kcal
Carbohydrates: 22.6 g
Cholesterol: 56 mg
Fat: 16.6 g
Fiber: 1.3 g
Protein: 2.8 g
Sodium: 66 mg