Chocolate fudge cupcakes

Chocolate fudge cupcakes

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(72 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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west1871
8th May, 2010
4.05
Nice tasting cakes although would only half fill the muffin cases next time as they took 29 mins to cook in my fan oven at 140c and the result was a slightly crumbly cake with a slightly crispy top. Used the "jug" method as suggested by Lisa's book which worked perfectly thanks!!
biggles
6th May, 2010
5.05
These were light and delicious though slightly on the dry side, 'fudge' must refer to the topping not the texture of the cake. I used a ladle to scoop the mix into the cases. The topping is definitely one to use again on other cakes. I think I would use fairy cake cases next time instead of muffin sized cases.
juliebahrain
26th Apr, 2010
5.05
Yes! I too found the mixture very messy to get into the cake cases, I wish I'd read the suggestion of using a jug before I struggled and got in a mess using a spoon. Lovely and light cakes but very sweet. I topped them with dark chocolate cake covering instead of the fudge icing as I thought it wasn't necessary. There was a lot of mixture. I didn't use a muffin tin, instead I used a normal sized bun tin and made 12 cakes plus 32 mini muffins!
lisajulieiles
21st Apr, 2010
5.05
I have made these several times now and they are perfect each and every time. I made them for a cake sale at my son's school and they sold instantly! My only advice would be to put the mixture into a jug and pour into the cup cake cases as it gets very messy with a spoon!

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