Chocolate fudge cupcakes

Chocolate fudge cupcakes

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(51 ratings)

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Cooking time

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

Skill level

Easy

Servings

Makes 12

These bright and fun cupcakes are perfect for kids' parties

Nutrition and extra info

Additional info

  • Can be frozen un-iced
Nutrition info

Nutrition per serving

kcalories
505
protein
59g
carbs
59g
fat
29g
saturates
17g
fibre
2g
sugar
44g
salt
0.51g

Ingredients

  • 200g butter
  • 200g plain chocolate, under 70% cocoa solids is fine
  • 200g light, soft brown sugar
  • 2 eggs, beaten
  • 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

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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.

Recipe from Good Food magazine, May 2010

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Comments

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sharonrob's picture

I loved these as cupcakes very gooey and naughty, I then made it in a square cake tin as 'brownies' and served it warm with vanilla ice cream as a girly evening dessert - omg it's even better, everyone loves it, just keep an eye on it so it doesn't go 'over' and become dry....

kaoticturtle's picture
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I made this recipe last night for a bake sale at work and it tastes great.

Based on the above comments I did make a few changes though. I used half and half milk/dark chocolate. I also left out approx 25g of sugar and they are still definitely sweet enough.

I used paper liners in my tin and the mix made 24 without being stingy - all cupcakes rose to about the perfect height right at the top of the liners.

hoggynight's picture

I made the mistake of making these before reading the comments, but as I had to make another batch by popular request, I used the jug method and saved a lot of mess. I also made more than 12 much to everyones delight. My daughter is taking a tray to a charity event on Saturday and surely they will be very welcome.

fionablandford's picture

just made these - the tip to pour mix from jug was great! i used half milk choc and half dark and am really pleased with them. I left out about 50g of sugar. I didn't ice them - no cream but just put some icing suagr on top - very pretty and coz the cakes are moist and sweet i am happy not to have the icing.

vmlango's picture
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I made these for someones birthday at the office and they went down really realy well!!

shirleyp's picture

just got my first batch out of the oven, they are very flat almost concave( very much like a brownie and the mix is very similar) they did rise but now flat - will wait and see the final iced results before rating them

emmachayman's picture

Just made these, but in MINI cupcakes, they looked absolutely adorable and I got about 35 from the mixture. I think because they are so rich they work slightly better as a mini cupcake.

I topped mine with Betty Crocker chocolate fudge icing and it was ridiculously rich but delish!! And then topped with a mini egg for an Easter theme!! Looked sooo cute!

ojms92's picture

Made these with a friend this weekend and they were absolutely lovely - varied the icing slightly and used mascarpone but even so delish.

tinkerbelldanby's picture

fantastic recipe!!! moised several days later. work mates loved them x

kath10010's picture
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I made these for my husbands office and they turned out great! I have made cupcakes in the past and they have tended to go a bit hard. These are beautifully gooey. I did end up cooking them a bit longer than advised but other than that stuck to the recipe. I'm about to do another batch!

dopeyangel's picture
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These were pretty good - I made them for friends and they all thought they were great, the icing was obviously the best bit though! The recipe says it makes 12 - I made 24 and I'm not stingy! I also used the jug method and it made it a lot easier to pour into the moulds. I'd use this recipe again.

emmawilki's picture
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I've tried these a few times now and come up with the following tweaks... half milk and half plain chocolate in the pan works well (still keeps the dark colour but not so rich). Also, melted milk choc mixed with the same quantity of half fat creme fraiche (add the creme fraiche bit by bit and it goes quite whippy and gooey...and suprisingly goes a darker colour!) This makes the topping more to my children's taste and cuts the fat a lot too.
Lovely cakes for anyone with a sweet tooth!

eleanormayo's picture
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Goodness me, these are excellent little fudgey numbers!

newdawn60's picture
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These are absolutely delicious, very rich, perfect for a special treat.

smmccarthy9175's picture
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Absolutely great. I used the jug method and got 12 muffins and 12 mini muffins. The first time i made them i used 70% chocolate and my husband ate 6!!!!! they were so good. The second time i used 54% chocolate and they were still good (the kids preferred this batch) and i managed to get them iced and they were delicious. These are now the requested birthday cakes.

lisaacma's picture
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Really, yummy gooey chocolate cakes, went down a storm and would recommend making again

mel1983's picture
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Very well liked by the team at work - however I found them a little dry (maybe I baked for a touch too long). Very good nonetheless with a great intense chocolate flavour.

jp1981's picture
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I made these for the first time for friends, they are so rich that they are beyond mose peoples taste i would say. Perhaps using a chocolate thats lower in cocoa solids would be better?

rjosen's picture

These look fabulous but are they not fairy cakes?

Cupcakes are altogether different!

topsfizz's picture
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I made these for a kids party, but don't think they got a look in - the adults gobbled them up before the kids got a chance :0). These were delicious and I didn't find them dry. I also had read the comments before and used a ladle for spooning the mixture in to the cases. I used milk chocolate instead of plain and it worked out fine. Will definitely make these again!

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