Chocolate Fudge Cupcakes

by MJ
(Sydney, Australia)

This recipe for chocolate fudge cupcakes makes dense, rich cupcakes.

7fl oz (200ml) water
3oz (85g) butter
3oz (85g) superfine (caster) sugar
1 tblspn golden syrup
3 tblspn milk
1 tsp vanilla essence
1 tsp bicarbonate of soda
8oz (225g) all-purpose (plain) flour
2 tblspn cocoa powder

Preheat the oven to 350F (180C).

Line cupcake trays with cupcake liners.

Put the water, butter, caster sugar and golden syrup in a small saucepan. Heat gently, stirring, until the sugar has dissolved. Bring to the boil and reduce the heat and cook for 5 minutes. Cool.

Put the milk and vanilla essence into a bowl. Add the bicarbonate of soda and stir to dissolve.

Sift the flour and cocoa into a separate bowl and add the cooled syrup mixture.

Stir in the milk and beat until smooth.

Pour into cupcake trays and bake for 20 minutes or until firm to the touch.

Transfer to wire rack to cool.

Frost and decorate with chocolate curls, if desired.

2oz (50g) dark or milk chocolate
4 tblspn water
3 1/2 tblspn butter
2oz (50g) white chocolate
12oz (350g) icing sugar

Break the dark or milk chocolate into a small heatproof bowl, add half the water and half the butter and melt over a saucepan of simmering water. Stir until smooth.

Using another bowl, repeat with the white chocolate, butter and water.

Stir half the sugar into each bowl and beat until smooth and thick.

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