Chocolate fudge cupcakes

Chocolate fudge cupcakes

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(76 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 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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29th Sep, 2010
I made these for the first time for friends, they are so rich that they are beyond mose peoples taste i would say. Perhaps using a chocolate thats lower in cocoa solids would be better?
16th Sep, 2010
These look fabulous but are they not fairy cakes? Cupcakes are altogether different!
31st Aug, 2010
I made these for a kids party, but don't think they got a look in - the adults gobbled them up before the kids got a chance :0). These were delicious and I didn't find them dry. I also had read the comments before and used a ladle for spooning the mixture in to the cases. I used milk chocolate instead of plain and it worked out fine. Will definitely make these again!
25th Aug, 2010
These turned out really well, i had a lot of fun decorating them.I found that there was a lot chocolate icing left over though, but they were yummy little cakes and i would recommend them.
16th Aug, 2010
I read the other comments before trying and both used the jug idea for pouring and also reduced the sugar to 6oz and it wasn't too sweet, but very chocolatey instead. I also didn't use the icing, but sprinkled some icing sugar over the top. I will make again and try using the mini muffins as well. All in all, I was very pleased and they were very easy to make.
6th Aug, 2010
I don't know if everyone else that has given this recipe a high star rating has a stronger stomach than me and my daughter, and her friends, but these cakes are RIDICULOUSLY rich and within a few bites none of us could carry on eating. REALLY disappointed at all the effort put in, not to mention the expense of all the ingredients, to end up with cakes that no one wanted to eat. Will not be making again and am seriously out of pocket.
30th Jul, 2010
I love these!! Especially the icing - I use it on normal, very easy (stick everything in the food processor) plain or chocolate fairy cakes too, and it really finishes them off.
11th Jun, 2010
Second time of making these cakes, and the compliments I am getting from them are still amazing. Almost brownie-like in their taste, they are quite dense and rich, but really chocolatey and fudgy. The batter always goes further than the 12 cases (I got 18 out of last nights batch) and this time I halved the amount of icing I made, as there was so much left over the first time I made them. Half was just perfect for the 18 cakes. Would imagine they would be lovely without the icing too, but they are just so good with it! Is a bit messy to get the mixture into the cases, but I find that with all fairy cakes/cupcakes! Topped mine with mini smarties, sugar strands and white chocolate stars - there arent many left!
20th May, 2010
Easy to make but I felt they were a little dry and crumbly but had a nice crust. 20 minutes wasn't enough in the oven so I gave it an extra 10 minutes. Maybe that is why they turned out so crumbly.I didn't ice them and ate them as is and they were just the right amount of sweet.
19th May, 2010
Nice but not the best I have tasted. I didn't think they were dry but the the top was quite crisp and the topping is very rich.


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