Chocolate fudge cupcakes

Chocolate fudge cupcakes

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(61 ratings)

Prep: 30 mins Cook: 25 mins - 30 mins Plus cooling

Easy

Makes 12
These bright and fun cupcakes are perfect for kids' parties

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal505
  • fat29g
  • saturates17g
  • carbs59g
  • sugars44g
  • fibre2g
  • protein59g
  • salt0.51g
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Ingredients

  • 200g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g plain chocolate, under 70% cocoa solids is fine
  • 200g light, soft brown sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 250g self-raising flour
  • Smarties, sweets and sprinkles, to decorate

For the icing

  • 200g plain chocolate
  • 100ml double cream, not fridge-cold
  • 50g icing sugar

Method

  1. Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.

  2. Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.

  3. For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.

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Comments (89)

katiegraceface's picture
3.75

Swapped about a third of the butter for sunflower oil, as a few people mentioned that it was a little dry, so I thought it may help. Didn't have any light brown sugar so did a combination of caster and dark brown (no idea if that is a suitable substitute but it's seemed to work okay!) I heated the oil, butter, water and sugar together until butter was melted & most of the sugar dissolved, and then took it off the heat and waited for it to cool a little before putting the chocolate in.

After that I was still a bit uneasy about putting the eggs in such a warm mixture so I slowly added the flour first and then the eggs last. I'm not really sure which part of my changes had an effect on the consistency but instead of being thin and runny like everyone else said, my cake batter was thick and fudgy. Whoops?

Anyway cakes turned out quite nicely. Got 18 altogether, and had to bake for 30 mins total. They are a little dense in the middle with a cracked top like brownies, and they taste pretty good too. Didn't use icing recipe, just melted a little bit of milk chocolate and used it to stick white chocolate buttons to the top.

11sk11's picture
5

These turned out well, very tasty. I made 18 using muffin sized cases, they still rose above the top of the cases, which is plenty big enough for my kids' treats. I didn't have cream in so made a different chocolate frosting. The kids loved them and have requested them for parties!

AnnaSophie's picture
5

Turned out very tasty but it rose rather high,l made it with milk chocolate but l would recommend dark chocolate.

Thelostgrrl's picture

I just had a go at these. Again, I read through the comments and adjusted some things accordingly.
I didn't use vanilla extract at all and I baked for 30 minutes. They came out nice, well risen but slightly dense in the middle. Once cooled they tasted nice.
Easy bake, but I think I will look out for a better recipe to make them lighter/fluffier.

legrdnr's picture

Just made these, and they turned out really nice! As stated in the recipe, I wouldn't worry about using the finest quality 70%+ cocoa chocolate; you really won't be able to taste the difference. I did add about a teaspoon of instant coffee in the saucepan with the ingredients to be melted, to enhance the chocolate flavour. Also, try to put less in the cupcake cases as you think you need, because they do rise quite a bit and it's best to avoid the unappealing mushroom effect. I got 15 cupcakes out of the mix, and they took exactly 22 minutes to bake.

kezmeeks's picture
0

I thought it was weird you didn't have to beat this recipe, how will the air get in to make it fluffy?! But then I followed the recipe anyway thinking maybe it's like a brownie. I have dry, dense cakes, seriously disappointed :(

legrdnr's picture

The raising agent is the self-raising flour. Hope this helps!

robynb's picture
5

I cooked these in my top non fan assisted oven and they were ready in the time stated in the recipe. They were absolutely scrumptious! Thank you

allielovetocook's picture
5

Oooh, I forgot to mention in my review below that the only difference I made was to put 100g of plain chocolate and 100g of milk chocolate in the cake batter rather than all plain, just out of personal choice.

allielovetocook's picture
5

This makes lovely large cupcakes - a perfect quantity for 12 of the muffin sized ones. However, after 22 minutes these were definitely not ready to leave the oven and i gave them an extra 8 minutes .. the results are delectable, light and fluffy cupcakes a little like a brownie but not as dense or moist. Taste is really lovely and my hubby said the scrapings of raw mix left in the bowl were delicious!! Hubby and teenage daughter both said not to bother icing these cakes as they were good enough without it. This will be my go-to recipe for chocolate cakes from now on.

brattykid's picture

I do a fair bit of baking, decided to give this recipe a go. Followed the recipe exactly, went to take them out of the oven, only to find that they had sunk in the middle! Was very disappointed

AdamJSpratt's picture
5

I have now made at least ten batches of these delicious cupcakes in the last month! I have to because everyone who tastes them loves them! A superb and luxurious recipe Sarah! I even served them at my ten year old daughter's Harry Potter birthday - I cut out a penny sized hollow out of the middle and filled them with white buttercream coloured using food colouring either red, blue, yellow, or green (the Hogwarts house colours). I then sealed and topped them off with a great swirly cone of chocolate buttercream icing to make.... Sorting Hat cupcakes!!!! As each of my daughter's guests arrived, they chose a random cupcake, then they were sorted into houses as revealed by the centre of their cupcake when they bit into it!

MichelleW91's picture

These were fantastic everyone who tried them has raved about them! I only had 100g of dark choc to hand but it made no difference at all!

Adnan khan's picture

Never made cupcake this was my first recipes.I will try now and let you know how it came...
My world

pieshop's picture

Delicious! I made these yesterday with my 6 yr old daughter. Easy and quick to make. Moist and quite rich. Instead of making icing, as we didn't have any double cream, I used chocolate fudge icing (ready made) and decorated with smarties as the recipe states. Would definitely recommend and will be making again. We got 19 out of this batch. I put them on lowest shelf in gas oven for 22 mins. usually my cakes are dry but these were perfect as I think putting them on low shelf made a big difference.

elzie_belzie_2806's picture

SCRUMPTIOUS X

mixed-lentils's picture

Highly recommended..! Never made cupcakes in my life & this was first the recipe I used..made 23 fairy cupcakes from this recipe..can't tell how much my kids were happy..Extremely pleased with results. Although I used chocolate buttercream frosting instead of the one in recipe.

CailinLondon's picture
2.5

Very easy. The topping was a nice change. Made 23 cakes from the mixture

harriet_champion's picture
5

Very easy to make. Took about 28-30 mins to actually cook but once they were cooked they were delicious. So fluffy and rich will be making again for sure!!!

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