Chocolate fudge cupcakes

Latest comments and suggestions

Results 41-60

• Foodoholic

  18 August 2011

  Foodoholic rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• like to bake

  24 September 2011

  like to bake rated and commented on this recipe

  

  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!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• laurensanderson

  28 September 2011

  laurensanderson rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Suziestar

  27 October 2011

  Suziestar commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vgleave

  28 October 2011

  vgleave rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• VickiHazael

  06 November 2011

  VickiHazael rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joanna

  07 November 2011

  Joanna rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kate

  29 November 2011

  Kate rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Faye

  29 December 2011

  Faye rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CaraB

  29 January 2012

  CaraB rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Toni

  05 February 2012

  Toni rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• babycakes234

  09 February 2012

  babycakes234 rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• baker100

  09 February 2012

  baker100 commented on this recipe

  I decided to make these because they looked like they would turn out, well that was bad judgement on my part because they are TERRIBLE! DO NOT MAKE THESE! the mixture was weird and oily and i baked them anyway and it is not sweet or nice tasting at all, the icing was disgusting too, i thought it may have saved the day but i was wrong again! i am seriously disappointed with these :/ and confused as to how everyone seems to like them! (i did not bake them wrong either! i followed the recipe perfectly!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• APPLEPIE

  14 March 2012

  APPLEPIE rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emma

  24 March 2012

  Emma commented on this recipe

  we loved these and due to me believing my 13 yr old son we had to substitute 1/2 of the light brown sugar with dark brown suger making them even more fudgey.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• goodfoood

  13 April 2012

  goodfoood commented on this recipe

  I need somthing to take into my school for re it needs to make thirty and be chocolate any other ideas?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ella <3

  19 May 2012

  Ella <3 rated and commented on this recipe

  

  I made these for a friend because I was staying at her house and everybody loved them they turned out brilliantly however I did not make the icing in the recipe instead i used White chocolate and creme fraiche and left out the icing sugar and it was great! Am planning to make them again for my friend's birthday !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Littlevik

  30 May 2012

  Littlevik commented on this recipe

  Made these with milk chocolate instead of plain & made a white chocolate buttercream topping - A-mazing!!!! Also only filled the muffin cases half way, when cooked it left a teeny gap to hold the icing on. So it did 19 muffins. Almost worth making just to eat the cake mix!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fabcookie

  21 July 2012

  fabcookie rated and commented on this recipe

  

  I think these are fabulous, the first time I made them I used proper muffin size cases and I got 12 but since then I have used normal fairy bun size cases and I get more out of the mix. They go down really well in our house and never last long. I find with kids they don't want to wait around for cakes to be iced so I use Betty Crocker Chocolate Fudge Icing and this the perfect consistency for toppings and so much quicker than making your own.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rearose

  03 August 2012

  Rearose rated and commented on this recipe

  

  wow ausum comments im gonna make some now but in a bit small though ha ha ha ha ;)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/470642/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 12

Preparation and cooking times

Prep 30 mins

Cook 25 - 30 mins

Can be frozen un-iced

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

Per serving

505 kcalories, protein 59g, carbohydrate 59g, fat 29 g, saturated fat 17g, fibre 2g, sugar 44g, salt 0.51 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.