Chocolate fudge cupcakes

Chocolate fudge cupcakes

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(64 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, questions and tips

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tdizzle
9th Aug, 2017
3.8
I made these 4 times before I got them right! This was partly due to moving house and getting used to a new oven. When it's done right, this is a lovely, straightforward recipe - I loved melting all the ingredient rather than creaming the butter & sugar. My tips are: 1) This recipe makes 24 "muffin" sized cupcakes 2) The recipe is easily halved - which is good if you only have one cupcake tray/ your oven can't take 2 trays at once. (The first time I made this I left half the batter sitting out while I waited for my first 12 to bake - not a great idea as the second batch didn't rise. I now half the recipe and make 12 at a time). 3) Use a bain marie to melt chocolate, butter, sugar. You can then take the bowl off the heat, allow the mixture to cool slightly, and fold the flour into it (rather than the other way round). This makes a lighter cake as you work the flour less. (It also saves on washing up!) 4) Use a measuring jug to pour the liquid evenly between cases. I filled my cases to a about half full, maybe a little under half. I baked them for exactly 20 mins (bottom of the oven) so they were ever so slightly under done (often you test a cake by tapping the surface to check if it bounces back- mine didn't bounce back but didn't leave a finger dent either). 5) This method creates cupcakes with a flat top and about 1mm around the top i.e. perfect for piping cream cheese frosting! Easy cream cheese frosting (to ice 24 cupcakes) 200g full fat cream cheese 200g icing sugar 150g butter 150g plain or dark chocolate 75g whipping cream Method: 1) gently melt chocolate & cream in a bain Marie. Take off the heat and allow to cool slightly 2) cream buttter & sugar until very pale & fluffy 3) add cream cheese to butter & sugar. Beat lightly. 4) pour chocolate ganache into butter cream mixture. Mix quickly so it doesn't split. 5) refrigerate 6) pipe when ready!
las27sie
30th Apr, 2017
5.05
Missed the rating on my comment.
las27sie
30th Apr, 2017
5.05
These were even easier than a box mix and very chocolately. I followed the below tip and mixed the melted butter/chocolate/sugar/water mixture into the flour, then added the vanilla and then the beaten eggs. The mixture ended up thick and fudgy, 20 minutes was perfect timing, and was enough to make 22 muffins in bundt-style silicone molds. For smaller amounts, the recipe is also easy to halve, so this will become a favourite!
katiegraceface's picture
katiegraceface
7th Sep, 2016
3.8
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
8th Apr, 2016
5.05
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
24th Mar, 2016
5.05
Turned out very tasty but it rose rather high,l made it with milk chocolate but l would recommend dark chocolate.
Thelostgrrl
6th Feb, 2016
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
30th Oct, 2015
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
27th Sep, 2015
0.05
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
30th Oct, 2015
The raising agent is the self-raising flour. Hope this helps!

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