Fudge Cupcakes

“My favorite chocolate cupcake.” – April Ferre

“These are the chocolate cupcakes my Mom would make when we were growing up. The Chocolate Fudge Glaze from this recipe is particularly good. Cupcakes are good, but frosting is even better.” – Calla Ferre

“Maxine was my next door neighbor while we were living in our first home on Elm Street in Salem, Oregon. She would bring her son, Bobby, over to play with my son, Scott, in the sandbox and we would talk and exchange recipes. She brought these cupcakes over one day, and I told her that if she wanted to come over again the next day that she better bring that recipe with her!” – Jean Hansen

Fudge Cupcakes

Course: Cakes & Cupcakes


  • 2/3 Cup Brown Sugar
  • 1/3 Cup Milk
  • 2 1-Ounce Squares Unsweetened Baking Chocolate
  • 1/3 Cup Shortening
  • 2/3 Cup Brown Sugar
  • 2 Eggs Beaten
  • 1 1/3 Cups Enriched Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Milk
  • 1 Teaspoon Vanilla


  • Heat 2/3 cup brown sugar, 1/3 cup milk, and chocolate in double boiler until chocolate is melted. Cool thoroughly. Cream shortening and 2/3 cup brown sugar. Add eggs; beat well.
  • Sift dry ingredients and add alternately with 1/2 cup milk. Add vanilla and chocolate mixture.
  • Fill paper-lined cupcake pans 1/2 full. Bake in moderate oven (375 degrees) for about 20 minutes.
  • Frost with "Chocolate Fudge Glaze." Makes about 18 cupcakes.

1953 Recipe – Maxine Brown

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