Chocolate Fudge Cupcakes
- Laura
- Jul 23, 2020
- 3 min read
Decadent and moist chocolate cupcakes with the perfect fudgey icing!
If you love chocolate, this the recipe for you! These chocolate fudge cupcakes are super moist and delicious and a chocolate-lover's dream! They're also easy to make and create up to 24 yummy cupcakes, so there are plenty for sharing! They're also excellent and a gift or for a celebration.
My Notes:
This has been my favourite chocolate cupcake recipe for years, so now I have perfected it, I thought it was time to share it! These cupcakes are so moist and spongey and the chocolate fudge icing on top makes them perfect. I love having these as birthday cupcakes and it's so fun mixing up the sprinkles and decorations! I sometimes also pipe chocolate buttercream on top if I really want to make them look fancy!
Serves: 24 Cupcakes
Prep Time: 20 Minutes
Cooking Time: 15-20 Minutes
Allergies: Contains Dairy & Egg
Please note these are only rough nutritional facts and will depend on the specific ingredients used.
Ingredients:
Cupcakes:
200g Golden Caster Sugar
130g Dark Chocolate
350ml Milk
130g Butter/Stork
2 tsp Vanilla Extract
1 Egg
300g Self-Raising Flour
Icing:
125g Dark Chocolate
35g Butter/Stork
1 tbsp Golden Syrup
Sprinkles (Optional)
Method:
Preheat the oven to 180°C/160°C fan/gas mark 4. Line a muffin tin with 24 paper cupcake/fairy cake cases.
To make the cupcakes, begin by placing 1/3 of the sugar and all of the chocolate into a bowl.
Slowly heat the milk in a pan and when simmering, pour over the chocolate and stir until completely melted and combined.
In a separate bowl, cream together the butter, remaining sugar and vanilla. Beat the egg and stir in until fully combined.
Pour in the chocolate mixture and sift in the flour.
Carefully spoon the cupcake batter into the paper cases (it will be runny so be cautious).
Bake in the oven for 15-20 minutes (depending on the size of your cake cases). You'll know they're ready when they are springy to touch and don't sink.
Place your cupcakes on a wire rack to cool before adding the icing.
To create the fudge icing, melt the chocolate in a pan or in the microwave.
Once melted, stir in the butter/stork and golden syrup and mix well until smooth.
Leave to cool for 10-15 minutes until the mixture is just about to set (no longer runny or hot) and use a spoon to top and smooth over each cake.
Optional - top with your choice of sprinkles or decorations.
Enjoy!
My Tips:
This recipe uses golden caster sugar. This helps with the fudge taste, so don't swap with regular caster sugar unless you really have to!
You can use any type of dark chocolate with this - whatever is your favourite. You could also use milk chocolate, but dark will give it the best rich taste.
This mixture is more runny than classic cupcake batter, so don't be alarmed!
Sometime I find the mixture gets a bit lumpy when you add the chocolate mix and flour. If so, simply pour through a sieve to get out those lumps!
If you don't want to add the chocolate fudge icing on top - you can add whatever you like! I also like using chocolate buttercream.
I like to use fairy cake cases for this recipe as they are small than conventional cupcake cases. This is because it is quite rich with the icing and it makes more to go around!
This recipe should make 24 cupcakes, but if you want more or less, simply double or half the recipe!
If you do decide to try out my chocolate fudge cupcake recipe, I'd love to see some pictures! Tag me on instagram @lauras.bakery_ so I can have a look!
Comentarios