Chocolate fudge cupcakes

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


These chocolate fudge cupcakes are deliciously decadent, the cake is moist and the chocolate fudge icing is rich, a great combination. Store in an airtight container and consume within 3-4 days.


  1. Preheat your oven to 160°C (140°C Fan, gas mark 3) and line a cupcake tin with 12 cupcake cases.

  2. In a saucepan gently melt the butter, chocolate, sugar and 100ml hot water, stirring occasionally until the chocolate has melted and is evenly mixed. Remove the pan from the heat.

  3. Beat together the eggs and vanilla extract, then pour into the melted chocolate and stir until evenly combined.

  4. Sift the flour into a large mixing bowl then pour in the melted chocolate and stir until smooth and evenly mixed.

  5. Spoon the mixture into the cupcake cases until they are 2/3 full. Set aside to cool for 5 minutes before placing in the oven for about 20 minutes or until a skewer inserted into the centre of the cakes comes out clean. Leave to cool for five minutes before transferring onto a wire rack to cool completely.

  6. To make the icing, carefully melt the chocolate in a heat proof bowl over a pan of barely simmering water. Take off the heat and stir in the double cream and icing sugar. Mix until evenly combined then set aside to cool slightly and thicken.

  7. Pipe the icing on top of each cupcake using a piping bag and star nozzle. Decorate with chocolate heart decorations dusted with edible glitter.

Let's Bake

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  1. 3 star rating

    Longer to bake than suggested, dry and crumbly. But over all not the worse cake in the world.

  2. 5 star rating

    Gorgeous recipe! Everyone loved them. I used melted Terry's choc orange for my icing. Those who say they're too hard - you cooked them for too long! And I agree, you can easily get about 18-20 cupcakes out of this mixture. Be prepared to fill some more cases!!

  3. 5 star rating

    I love this recipe! So easy to make and so tasty too! I used milk chocolate for the icing instead of dark but tasted really good anyway. I got 12 muffin size cupcakes from this mix. Definitely recommend!

  4. 4 star rating

    Cake is great but the icing is not the best as you need to add 20 grams more icing sugar.

  5. 5 star rating

    Love this recipe, have used mixture of milk and white chocolate too and also made with plain flour and added baking powder and bicarbonate.. Also don't usually bother with icing, taste good enough on their own! Yummy every time thank you

  6. 5 star rating


  7. 1 star rating

    NOT GOOD! Followed the recipe perfectly and they were awful! Cakes were dry and tastless and the icing was complete sludge. Would not recommed

  8. 4 star rating

    Took a bit longer in the over than recommended. But otherwise pretty good!

  9. 5 star rating

    I made these and they were Delicious.. if you warm them up in the microwave for a few seconds the icing melts and it's a Perfect hot chocolate fudge cake... served with ice cream.. Mmmmmmm Fantastic. I think I'll be making them again today.

  10. 1 star rating

    Very hard and rich too rich texture was doughy and mixture was very messy.

  11. 5 star rating

    Great cupcakes. I will say it makes more than 12 cupcakes though. I easily got 18 out of this mix. Tried it with 12 cupcakes and they pretty much spilled all over the edge while cooking

  12. 5 star rating

    Incredibly rich and moist, any chocolate lover will melt for these! My mix looked a bit dubious going in but the cakes turned out so good. I used peppermint buttercream instead and it worked well with the richness of the cakes.

  13. 5 star rating

    Cannot stress how delicious these were, the chocolatiest chocolate cakes I've ever tasted! I used Cadbury Bournville dark chocolate 😋

  14. 5 star rating

    Amazing at Easter with sprinkles and galaxies golden eggs

  15. 5 star rating

    Amazing at Easter with sprinkles and galaxies golden eggs

  16. 5 star rating

    These are lovely! So scrummy and moist they went in a flash!

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