Chocolate fudge cupcakes

Chocolate fudge cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(76 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

  • kcal509
  • fat29g
  • saturates17g
  • carbs56g
  • sugars40g
  • fibre2g
  • protein5g
  • salt0.54g
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
faye8t
29th Dec, 2011
5.05
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
29th Nov, 2011
4.05
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
7th Nov, 2011
5.05
Perfect. Not dry at all everyone liked them. I used a jug to fill the cases. Added to my collection.
vhazael
6th Nov, 2011
5.05
Icing was lovely a light. The cakes were a little bit dry but they kept well
vgleave
28th Oct, 2011
5.05
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
27th Oct, 2011
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
28th Sep, 2011
3.05
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
24th Sep, 2011
5.05
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
18th Aug, 2011
5.05
Extremley nice just finished eating them spongey and soft i would defunatly make them again
rebecca391
11th Aug, 2011
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

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?