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Chocolate fudge cupcakes

16 Reviews

About the bake

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.

45Total Time
25Prep Time
20Bake Time
12Serves
Easy

Method

  1. Step 1:

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

  2. Step 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. Step 3:

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

  4. Step 4:

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

  5. Step 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. Step 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. Step 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.

Ingredients

  • For the cakes

    • 200g Butter (unsalted)
    • 200g Dark chocolate
    • 100ml Hot water
    • 200g Billington's Unrefined Light Muscovado Sugar
    • 2 Egg(s) (free range) (medium)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 250g Self-raising white flour
  • For the chocolate fudge icing

    • 200g Dark chocolate
    • 100ml Double cream
    • 50g Icing sugar

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