Mississippi Fudge Cupcakes
  • 4 squares semi-sweet chocolate
  • 2 sticks butter or margarine
  • 3 C. pecans, chopped
  • 1 3/4 C. sugar
  • 1 C. flour
  • 4 large eggs
  • 1 t. vanilla
  1. Melt margarine and chocolate in microwarve. Stir in pecans until well coated; mix in by hand: sugar, flour, eggs and vanilla. Pour into muffin cups and bake at 325 degrees for 30 minutes. Line muffin tins with aluminum baking liners for best results. The amount of pecans can be reduced if necessary with satisfactory results. Makes 18 large cupcakes. I prefer good Mexican vanilla.
  2. Enjoy
  3. Emily
I've had this recipe for decades. I don't remember which friend gave me the recipe, but I've made these cupcakes numerous times and someone ALWAYS asks for the recipe. My kids (they aren't kids any more)request these often and I try to make them happy. They keep well in a sealed plastic container or ziplock bag; they are so rich they certainly don't need frosting. These are not on anyone's low cal diet