What could be better than chocolate fudge cupcakes and these are great! There are so many things you could add to this recipe like chocolate chips or fudge squares. I have made these cakes many times and they taste amazing and this is such a forgiving recipe, they are moist and incredibly tasty. To top these off top with my chocolate buttercream frosting check the recipe here. After a day in the kitchen baking its now time to sit down and enjoy your homemade chocolate fudge cupcakes with a nice hot cup of tea.
Why don’t you try my carrot cupcakes topped with a cream cheese buttercream frosting, or my lemon drizzle cupcakes drizzled with lemon syrup. You can get the recipe for the chocolate buttercream frosting here.
Ingredients For Chocolate Fudge Cupcakes
- 150g/5oz butter softened
- 150g/5oz golden caster sugar
- 3 medium eggs lightly whisked
- 125g/4oz self-raising flour
- 25g/1oz cocoa powder
- 75g/3oz melted dark chocolate
- 1tbsp milk
Method
- Preheat the oven to 190C/375F/gas 5 if you have fan assisted 170C
- Line your tray with paper cases
- Put the butter, sugar, milk and eggs in a mixing bowl and sift in the flour and cocoa powder and whisk for 1 minute
- Stir in the melted chocolate and whisk again for 1 minute
- Spoon the batter into the cases filling them around 2 thirds full
- Bake for 14 minutes then check with a skewer. If this comes out clean your cupcakes are ready, if not pop them back in the oven for another 5 minutes
- Once baked let them cool in the pan for 10 minutes then transfer to a wire rack to cool completely
- Top with the frosting of your choice
Why not try my chocolate fudge icing or cream cheese buttercream frosting. These cakes will keep for around four days in an airtight container and freeze really well. Freeze them before you pipe on the topping and to defrost just leave in the fridge over night or at room temperature for a couple of hours.
