Petite Fudge Cups

I used to make these for Kirby House catered events, so when I needed desserts for a club meeting, I naturally thought of Petite Fudge Cakes. They are fudgy and yummy . . . and can be made ahead and frozen.

Petite Fudge Cups    Makes about 68 small cupcakes

5 oz. semi-sweet chocolate (I use 1 cup of semi-sweet chocolate chips)

1 cup (2 sticks) butter

1 cup chopped pecans

1 ¾ cup granulated sugar

1 cup all-purpose flour

4 eggs, unbeaten

1 teaspoon vanilla

Powdered sugar for garnish.

1. Prepare oven to 325°. Line mini muffin tins with cupcake papers.
2. In a heavy saucepan, melt chocolate and butter over low heat.
   
3. Add pecans to chocolate-butter mixture and stir until well coated; remove from heat and cool slightly.
   
4. In a bowl, combine and mix sugar, flour and eggs. Add chocolate mixture and stir until just mixed. Add vanilla.
   
5. Divide batter among paper-lined cupcake tins – about ¾ to 1 tablespoon batter per tin.
6. Bake in preheated oven for 12 to 15 minutes. Be careful not to overbake; they should be gooey and will slightly crack on the surface.
7. Cool and dust with powdered sugar. Or if freezer, add to a freezer-safe container before dusting with powdered sugar. Then thaw and dust with the sugar as needed.

   

   Petite Fudge Cakes that have been dusted with powdered sugar.

Recipe without photos

Petite Fudge Cups    Makes about 68 small cupcakes

5 oz. semi-sweet chocolate (I use 1 cup of semi-sweet chocolate chips)

1 cup (2 sticks) butter

1 cup chopped pecans

1 ¾ cup granulated sugar

1 cup all-purpose flour

4 eggs, unbeaten

1 teaspoon vanilla

Powdered sugar for garnish.

1. Prepare oven to 325°. Line mini muffin tins with cupcake papers.
2. In a heavy saucepan, melt chocolate and butter over low heat.
3. Add pecans to chocolate-butter mixture and stir until well coated; remove from heat and cool slightly.
4. In a bowl, combine and mix sugar, flour and eggs. Add chocolate mixture and stir until just mixed. Add vanilla.
5. Divide batter among paper-lined cupcake tins – about ¾ to 1 tablespoon batter per tin.
6. Bake in preheated oven for 12 to 15 minutes. Be careful not to overbake; they should be gooey and will slightly crack on the surface.
7. Cool and dust with powdered sugar. Or if freezer, add to a freezer-safe container before dusting with powdered sugar. Then thaw and dust with the sugar as needed.