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Chocolate fudge cupcakes

Chocolate fudge cupcakes

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(64 ratings)

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


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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  • 200g butter



    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



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

  • 2 eggs, beaten



    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


  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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16th Mar, 2013
These are quick, easy, delicious and light. I will 100% be making these again. Highly recommended!
16th Mar, 2013
These are quick, easy, delicious and light. I will 100% be making these again. Highly recommended!
8th Jan, 2013
Just read Languedoc Linda's comments and agree that they ARE very rich. Also, mine took around 25-30 mins to bake well but I attributed that to the use of microwave (convection mode).
8th Jan, 2013
Pretty good. This was just my second time baking, so was relieved when it turned out well. I did have to improvise a bit. I used 1) milk chocolate instead of plain chocolate, 2) fresh cream (25% fat) instead of double cream. (Not sure if we get double cream that easily in India.) 3) Also, since I used milk chocolate, I toned down the amount of sugar in the icing to 35 gm. 4) Used the microwave in the convection mode instead of an oven. All in all, it turned out perfectly delicious. Will try again with dark chocolate. :)
11th Nov, 2012
Very disappointed in this recipe. These cupcakes were far too rich, they took much longer to cook than stated in the recipe and had a strange texture. Will look for alternative chocolate cupcake recipes.
12th Oct, 2012
I made these cakes with my little boy, they were so easy and so impresive when they came out. Most of my cakes go flat these rose perfectly. I will be making these all the time for family and friends and all my parties from now on. Thanx for the recipe
9th Sep, 2012
If you have a piping bag, cut the end into a small hole, bend the bottom of the piping bag (to stop the mixture pureeing out) put the cup cake mixture into the piping bag and pie into the cases 3/4 of the way! It's always the best way for me when using a running mixture!.
3rd Aug, 2012
wow ausum comments im gonna make some now but in a bit small though ha ha ha ha ;)
21st Jul, 2012
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.
30th May, 2012
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!


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