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Wellesley Fudge Cupcakes




  • 2 large egg yolks
  • 2 ounces unsweetened chocolate
  • 1/2 cup water
  • 1 stick (1/2 cup) soft, unsalted butter
  • 1 cup firmly packed brown sugar
  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 teaspoon vanilla extract


  • 2 ounces unsweetened chocolate
  • 1 tablespoon soft, unsalted butter
  • 1 cup sifted confectioners' sugar
  • 1/4 cup milk, plus more as needed
  • 1 teaspoon vanilla extract


  1. Arrange rack in the middle of the oven. Heat the oven to 400 degrees F. Line 12 standard muffin cups with paper liners and spritz with Baker's Joy.
  2. Cupcakes: Place 2 unbroken eggs in a bowl of hot tap water.
  3. Place chocolate and water in a microwaveable dish or in a double boiler and melt. Stir until mixture is smooth. Set it aside.
  4. Cream the butter with the sugar until blended, then add the egg yolks and melted chocolate and mix thoroughly.
  5. Sift the flour with the baking powder and salt onto a piece of wax paper. Spoon into the butter mixture in thirds, alternately with the milk and vanilla, stirring after each addition. Transfer the batter to the muffin cups.
  6. Bake until a wooden pick comes out clean, 18 to 20 minutes.
  7. Let cool on a rack.
  8. Frosting: Melt chocolate and butter together in a microwaveable bowl or double boiler until smooth.
  9. Stir in confectioners' sugar, milk and vanilla extract and blend until smooth.
  10. Let frosting stand until the cakes are cooled, then add milk as needed to thin the frosting.
  11. Dip each cake into frosting.

Yield: 12 cupcakes

Per serving: 276 calories; 3 grams protein; 14 grams fat; 9 grams saturated fat; 38 grams carbohydrate; 2 grams fiber; 57 milligrams cholesterol; 106 milligrams sodium

Source: Cakes From Scratch in Half the Time

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