Chocolate fudge cupcakes

Chocolate fudge cupcakes

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(82 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

  • kcal509
  • fat29g
  • saturates17g
  • carbs56g
  • sugars40g
  • fibre2g
  • protein5g
  • salt0.54g
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  • 200g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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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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!
19th May, 2012
I made these for a friend because I was staying at her house and everybody loved them they turned out brilliantly however I did not make the icing in the recipe instead i used White chocolate and creme fraiche and left out the icing sugar and it was great! Am planning to make them again for my friend's birthday !
13th Apr, 2012
I need somthing to take into my school for re it needs to make thirty and be chocolate any other ideas?
24th Mar, 2012
we loved these and due to me believing my 13 yr old son we had to substitute 1/2 of the light brown sugar with dark brown suger making them even more fudgey.
9th Feb, 2012
I decided to make these because they looked like they would turn out, well that was bad judgement on my part because they are TERRIBLE! DO NOT MAKE THESE! the mixture was weird and oily and i baked them anyway and it is not sweet or nice tasting at all, the icing was disgusting too, i thought it may have saved the day but i was wrong again! i am seriously disappointed with these :/ and confused as to how everyone seems to like them! (i did not bake them wrong either! i followed the recipe perfectly!)
9th Feb, 2012
Was nice but the finial product was a bit biscuity inside and the icing was quite thin
29th Jan, 2012
I made these for a work colleagues birthday and they went down a treat and have been asked to make again. Although followed the temperature and time and I think I still cooked mine for further 10 minutes than stated as every time I checked they still seemed "bubbly" if that makes sense? Also, with the icing, how long has everyone else found it took for the icing to become "spreadable"? I did cheat a little bit and whack the chocolate in the microwave which may be where I went wrong but found that the icing took forever to go from runny to spreadable. But all round these cakes are great, ended up making about 18 of them instead of 12 as there is plenty of mixture & icing left over and Im off to make another batch now!


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