Friday, April 15

Double Chunk Chocolate Fudge Cupcakes

This decadent treat is a wonderful chocolate experience to eat. One of the few cupcakes I do not frost. This cake speaks all for itself, filled with a multitude of chocolate delights great in every bite.

Makes approximately 24 cupcakes
Full time 1 hour (includes baking multiple batches and cooling time)

The needs-

2 eggs
1 fudge candy bar, broken up (or 1/2 cup baking fudge pieces)
2 1/3 cup all-purpose flour
1 1/2 cup white sugar
1 cup water
1/2 cup semi-sweet chocolate baking chunks
1/2 cup plus 1 tbsp shortening, slightly melted and cooled
1/3 cup dry non-fat dry milk
1/3 cup miniature chocolate chips
1/4 cup coco powder
3 tsp baking powder
1 tsp vanilla extract
3/4 tsp salt

The know-

Preheat your oven to 325' and line two cupcake/muffin pans with paper liner or spray with cooking spray.

In a large bowl whisk together flour, sugar, dry milk, coco powder, baking powder, and salt.

Add in eggs, water, shortening, and vanilla, Stirring well until a nice even texture has been achieved.

Fold in chocolate chunks, chocolate chips, and fudge bar.

Fill cupcake liners 2/3 of the way full.

Bake in oven 18-25 minutes, testing in multiple places as to get an accurate read if done. Do not use finger to test, if you accidentally touch the melted chocolate, you will get a nasty sticky burn.

Remove from oven and allow to cool in pans for 5 minutes.

Remove carefully from pan and allow to fully cool before serving, Remember there is melted fudge on the inside of these, it will stay soft when it cool but you do not want to risk and hot sticky substance burning you when eating.