I’m in a great mood this weekend. Dan and I are happily settled into our new condo, the kitty is doing very well, we finally have furniture in our bedroom, and I passed the bar exam. How do I choose to celebrate these wonderful events? Nights of debauchery? Fine dining on the town? Nope! I celebrate by sleeping in until 9:30am and trying out a new Hannah Swensen cupcake recipe.
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)
– 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
– 2 cups chocolate chips
– 1 14oz can condensed milk
(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.