Cupcake recipe for 4 - 8 people, takes only 25 mins; recipe has butter, plain chocolate, sugar, egg, vanilla extract, self-raising flour, smarties, plain chocolate, double cream and icing sugar.
Chocolate fudge cupcakes
Course: Cupcake
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Egg: 2 eggs, beaten
- Sugar: 200g light, soft brown sugar
- Butter: 200g butter
- Self Raising Flour: 250g self-raising flour
- Vanilla Extract: 1 tsp vanilla extract
- Double Cream: 100ml double cream, not fridge-cold
- Icing Sugar: 50g icing sugar
- Plain Chocolate: 200g plain chocolate, under 70% cocoa solids is fine
- Smarties: Smarties, sweets and sprinkles, to decorate
Directions
- 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.
- 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.
- 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.
