Chocolate fudge cupcakes

Chocolate fudge cupcakes

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(60 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

    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

    shuh-ga

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

  • 2 eggs, beaten

    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 (88)

sammy_sesay's picture
3

Was nice but the finial product was a bit biscuity inside and the icing was quite thin

cbunce's picture
5

I made these for a work colleagues birthday and they went down a treat and have been asked to make again.

Although followed the temperature and time and I think I still cooked mine for further 10 minutes than stated as every time I checked they still seemed "bubbly" if that makes sense?

Also, with the icing, how long has everyone else found it took for the icing to become "spreadable"? I did cheat a little bit and whack the chocolate in the microwave which may be where I went wrong but found that the icing took forever to go from runny to spreadable.

But all round these cakes are great, ended up making about 18 of them instead of 12 as there is plenty of mixture & icing left over and Im off to make another batch now!

faye8t's picture
5

These are incredibly tasty. I now make up occassions just to bake them. The last time I used white chocolate for the topping and it worked a treat. Also, another time I used milk chocolate for the sponge to make it a little lighter. Still amazing.

katie87's picture
4

A little bit dry, but lovely really once the toppping went on. Used fairy cake cases instead. All in all my boys loved them.

joannasimpson's picture
5

Perfect. Not dry at all everyone liked them. I used a jug to fill the cases. Added to my collection.

vhazael's picture
5

Icing was lovely a light. The cakes were a little bit dry but they kept well

vgleave's picture
5

really lovely, i don't see the problem with them! They were lovely and moist and tasted much like a brownie, i didn't do the topping, i used them as a base for chocolate and peanut butter cupcakes! ( used a peanut butter frosting) the compliments have not stopped and i have been asked to make them over and over again!

suziestar17's picture

After reading all the comments and suggestions, I tried a varied ratio of ingredients, different heat setting and different size cases.
I have only made the cakes not the topping.
I went for a small version as follows
100g butter
50g milk chocolate, 50g dark chocolate
75g light brown sugar
50ml hot water
1/2 tsp vanilla
1 egg
125g self raising flour

Instructions as per recipe but with oven heated to 170 (fan) approx gas 4 for 20 mins.

Result was a brownie type cake, moist but with a slightly crispy top. I would suggest that double my stated mix would easily make 12 MUFFIN size cakes.

Both myself and my daughter preferred these hot. They had dried slightly once cooled. However that is my preference, I like moist cakes and am not a lover of fairy type cakes as they do tend to dry out quickly.

laurensanderson's picture
3

Just learning to bake and these were the first thing i attempted. Didn't turn out as expected, they were a little crunchier than expected and certainly did not cook in just 20 mins. I either got something really wrong (but followed the recipe strictly) or the measurement here are funny.

liketobake's picture
5

mmmmmmmmmmmmmm, these are delish!!! i didnt make cupcakes but made fairy cakes instead. made around 36 small fairy cakes. i used dark choc in the cake mix but used a mixture of dark and milk choc in the icing so it wasnt so bitter. they were very tasty and the cakes were very moist and light. went down very well at the party i made them for and will defo be making them again in the future. i also left out 25g of sugar from the mix and dont think it needed to be any sweeter. all in all a lovely little cake. i dont think the mix would only make 12 cupcakes and could stretch to quite a few more!!!!

jibnights's picture
5

Extremley nice just finished eating them spongey and soft i would defunatly make them again

rebecca391's picture

hey guys hoping you could help me.
iv now made this recipe twice and each time the cupcakes have sank wehn if turned the oven off. both times it was at 140 degrees and the first time i cooked them for 20mins and the second time 25mins.
they taste really good but i want to use the mixture at my engagment party so any help would be great cause they look rediculous at the moment

chellesbells's picture
3

Oops, forgot to rate. Three stars, as the actual cakes are very nice. I would have rated higher if it weren't for the highly rich and excessive topping, not to mention the expense it cost in purchasing the topping ingredients, most of which were not even needed. I will use the cake recipe again, but in future I will stick to the classic butter-icing that my kids love.

chellesbells's picture
3

Not sure why recipe says 'you may have a little mixture leftover,' seeing as after the initial 12, I had enough mixture for 20. The topping is FAR too rich, especially for kids. Also, you don't need half as much topping ingredients. I threw loads away and that's after icing 8 cupcakes more than the stated 12. I'd suggest halving the amount of topping ingredients and using 3/4 milk chocolate and a 1/4 plain. I found the topping mixture a little odd in texture at first so I added another 50ml of double cream which improved the texture. Can't help but wonder if Sarah Cook has even made these cakes via her stated recipe, as surely she would have adjusted the ingredients accordingly :)

wormhoolio's picture
5

Delicious, by far the best indulgent cup cake that I've ever succesfully made. We had these for an Easter gathering and they went down VERY well. :)

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
4

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
5

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

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