Mini Fudge Cupcakes

AKA Blue Bonnet's Fudge Pie
From What's cooking at the Bluebonnet Cafe

(Be sure to read my notes at the bottom of the recipe!)

6ozs butter (1-1/2 sticks! Yes, I know that's a lot of butter! But it's worth it!)
3-1oz squares unsweetened chocolate

1/2 cup flour
3 eggs, beaten
1-1/2 cups sugar
2 tsp. vanilla
1/8 tsp. salt

Melt chocolate and butter together over low heat. Mix remaining ingredients together in a separate bowl. Gradually pour in the melted chocolate and butter while mixing. After mixture is well-beaten, **pour into an unbaked 9-inch pie shell.

Bake at 325° for 35-40 minutes.

**No matter what I did, this recipe just does not work well for me in pie form. I've tried both conventional and convection settings on my oven, and 35-40 minutes is just not long enough. The pie is still very "liquidy" after that amount of time. To get it cooked enough, I've had to turn up the temperature a lot higher and bake the pie nearly twice as long, which is rather time-consuming.

My solution was to make mini cupcakes! I happened to have 4 of the mini muffin tins on hand already, so I put papers in them and filled them up. (Using 2 large spoons for this part works well, because the batter tends to thicken very quickly after it cools.)

Bake these cupcakes at 325° for 15 minutes, and they are perfect! I put all 4 tins in the oven at once and it works out perfectly. If you try other methods for baking this batter, please let me know what works for you!