Maple Fudge Cupcakes

In terms of taste and texture, these cupcakes taste more like brownies than cake. They’re dense, chewy, and intensely fudgy with a nice maple after taste. As for the frosting, I could probably eat it by the spoonful. Even Dan, who isn’t nearly as wild about chocolate as I am, ate 3 of these in rapid succession. Now that’s a good cupcake.

Maple Fudge Cupcakes (Slightly modified from the Hannah Swensen recipe)

Ingredients:
(Cupcake)
– 4 cups chocolate chips
– 1-1/2 cup white sugar
– 1/2 cup maple syrup
– 1-2/3 cups flour
– 1-1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup butter, melted
– 3 large eggs
– 1/3 cup milk

(Frosting)
– 2 cups chocolate chips
– 1 14oz can condensed milk

Steps:
(1) Preheat oven to 350.
(2) Prepare muffin pan with liners, or grease cups if you don’t want to use wrappers.
(3) Microwave the chocolate chips, syrup, and 1/4 cup sugar for 1 minute. Stir mixture until chips are melted and everything is smooth.
(4) Add milk, melted butter, and the rest of the sugar. Mix well.
(5) When mixture has cooled a little, add eggs, one at a time. Mix well.
(6) Gradually add flour. Let batter rest for 5 minutes.
(7) Fill each cupcake liner 3/4s of the way full.
(8) Bake for 20-25 minutes.
(9) For the frosting, melt chocolate chips and condensed milk in a saucepan over medium heat. Stir constantly to make sure mixture doesn’t scorch. Drop large spoonfuls to fill the craters at the center of each cupcake + some extra to cover the rest of the cupcake top.
(10) Sprinkle with chopped pecans, or garnish with fresh fruit of choice.