Dark and white fudge cupcakes

by MJ
(Sydney, Australia)

This recipe makes dense, rich cupcakes.

200ml/7 fl oz water
6 tblspn butter
85g/3 oz caster sugar
1 tblspn golden syrup
3 tblspn milk
1 tsp vanilla essence
1 tsp bicarbonate of soda
225g/8 oz plain flour
2 tblspn cocoa powder

1. Preheat the oven to 180C/350F.

2. Line cupcake trays with cupcake liners.

3. 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.

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

5. Sift the flour and cocoa into a separte bowl and add the cooled syrup misture.

6. Stir in the milk and beat until smooth.

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

8. Transfer to wire rack to cool.

9. Frost and decorate with chocolate curls, if desired.

Topping
50g/2 oz plain chocolate
4 tblspn water
3 1/2 tblspn butter
50g/2 oz white chocolate
350g/12 oz icing sugar

1. Break the plain 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.

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

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