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Chocolate fudge cupcakes from above
cookingwithmykids

Chocolate fudge cupcakes

Chocolate fudge cupcakes are a deliciously rich and fudgy chocolate cupcake. Topped with chocolate buttercream, they're the perfect treat for any chocolate lover.
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Prep Time 20 minutes
Cook Time 20 minutes
Decorating time 20 minutes
Total Time 1 hour
Servings: 12
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 505
Ingredients Equipment Method Notes

Ingredients
  

  • 100 ml (½ cup) boiling water
  • 150 g (⅔ cup) butter
  • 200 g (1 cup) plain chocolate
  • 200 g (1 cup) soft brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 250 g (1 ½ cup) self raising flour*
  • For the chocolate buttercream
  • 150 g (⅔ cup) butter softened
  • 300 g (2 cups) icing sugar
  • 30 g (⅓ cup) cocoa powder
  • 3 tablespoons milk

Equipment

  • Muffin tin
  • Cupcake cases
  • Digital scales
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • Spatula
  • Icecream scoop
  • Piping bag
  • Wire rack

Method
 

  1. Preheat your oven to 180C / 170C Fan / 350F and line a muffin tin with paper or silicon cupcake cases.
Melt the butter, chocolate, sugar and water
  1. Measure out the butter, plain chocolate and sugar. Cut the butter into a few smaller pieces and break the chocolate up then add them to a small pan, along with the boiling water.
  2. Heat everything together gently until it has all melted. Once it has melted, set it aside to cool.
Whisk the eggs and vanilla
  1. Crack the eggs into a small bowl.
    Add the vanilla extract to the mixing bowl.
    Whisk it together with a fork or small whisk.
  2. Add the whisked egg to your cooled chocolate mixture and stir it in.
Measure the flour
  1. Measure the flour out and add it to a larger mixing bowl. Pour the melted chocolate mixture into your bowl. Gently, mix it all together with wooden spoons or a spatula until it has all come together and there are no visible bits of flour showing.
Bake the chocolate fudge cupcakes
  1. Divide the chocolate cupcake batter among your cupcake cases. Make sure you spread it evenly so each case is about ¾ full.
  2. Bake the cupcakes in the oven for about 20 minutes. They're ready when they've risen and cocktail stick or skewer inserted into the middle should come out clean.
    Remove them from the oven and leave them to cool in the tin for a few minutes before taking each cupcake out and putting them on a wire rack to cool completely.
Make the chocolate buttercream icing
  1. Measure out the butter, icing sugar and cocoa.
    Add it all to a large mixing bowl or free-standing mixer.
  2. Using the k-paddle of your mixer or a hand held mixer, start beating it all together slowly. Add the milk.
  3. Once the loose icing sugar and cocoa has started to mix in, you can turn the speed of your mixer up. Mix it for a few minutes until it is nice and light and fluffy. The longer you leave it the nicer it will become.
Decorate the chocolate fudge cupcakes
  1. Add the chocolate buttercream to a piping bag with a large star nozzle fitted. Add a freezer bag clip to the top end to stop it coming out the top when you're piping.
  2. Pipe nice swirls of buttercream onto each cupcake.
    Alternatively, if you don't have a piping bag, you can spread the icing onto each cupcake with the back of a spoon, a palette knife or just regular butter knife.
  3. Decorate each cupcake with some chocolate sprinkles.
    Serve and enjoy.

Notes

* If you don't have any self raising flour, swap it for an equal amount of plain or all-purpose flour and add 1 ½ teaspoons of baking powder.