Chocolate fudge cupcakes

Chocolate fudge cupcakes

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(73 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
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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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chellesbells
4th Aug, 2011
3.05
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
3rd Aug, 2011
3.05
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
7th Jun, 2011
5.05
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
1st Jun, 2011
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
27th May, 2011
4.05
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
7th Apr, 2011
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
fionablandford
31st Mar, 2011
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
30th Mar, 2011
5.05
I made these for someones birthday at the office and they went down really realy well!!
shirleyp
3rd Mar, 2011
just got my first batch out of the oven, they are very flat almost concave( very much like a brownie and the mix is very similar) they did rise but now flat - will wait and see the final iced results before rating them
emmachayman
18th Feb, 2011
Just made these, but in MINI cupcakes, they looked absolutely adorable and I got about 35 from the mixture. I think because they are so rich they work slightly better as a mini cupcake. I topped mine with Betty Crocker chocolate fudge icing and it was ridiculously rich but delish!! And then topped with a mini egg for an Easter theme!! Looked sooo cute!

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