Chocolate fudge cupcakes

(9 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chocolate fudge cupcakes
Chocolate fudge cupcakes
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Our gooey chocolate fudge cupcakes are full of rich chocolate flavour. Topped with a creamy and light Swiss meringue buttercream, these tempting cakes melt in the mouth


For the cakes:
  • 140g plain flour
  • 100g soft light brown sugar
  • 20g good quality cocoa powder
  • ½tsp baking powder
  • ¼tsp bicarbonate of soda
  • Pinch of salt
  • 1 large egg
  • 50ml sour cream
  • 1tsp vanilla bean paste
  • 60g melted butter, cooled
  • 2 ½tbsp vegetable oil
  • 100ml water

For the buttercream:

  • 3 egg whites
  • 225g caster sugar
  • Pinch of salt
  • 300g unsalted butter, cubed
  • 150g melted chocolate
  • 1tsp vanilla bean paste
  • Chocolate sprinkles

You will also need:

  • 12 regular cupcake cases
  • Wilton 1M nozzle with piping bag
  • Sugar thermometer (optional)

To store the leftover buttercream, pop in an air-tight container and it will last in the fridge for 1 week. You can also freeze it for up to 1 month. To defrost, leave on the counter until it’s room temperature, then beat until it’s fluffy again.


For the cakes:
  1. Preheat the oven to 160°C/320°F/Gas Mark 3 and line a muffin tray with paper cases
  2. Sift all the dry ingredients into a large bowl.
  3. With an electric whisk, mix the cooled melted butter, oil and water until smooth and stir into the dry ingredients.
  4. Add the sour cream, egg and vanilla and beat until smooth - but make sure you don’t over beat.
  5. Divide the mixture between the 12 cases and bake for 25 mins. Remove and cool on a wire rack

For the buttercream:

  1. Melt the chocolate in the microwave on 30 second bursts until smooth, leave to cool.
  2. Add the egg whites, salt and sugar to a large heat proof bowl and heat over a pan boiling water, making sure the water doesn’t touch the bottom of the bowl. If you have a sugar thermometer, the sugar will be dissolved when it gets to between 140-160°F or when it doesn’t feel gritty anymore. Be very careful as melted sugar is extremely hot.
  3. When the sugar has dissolved, beat with an electric whisk until you have stiff peak consistency, this should take about 8 mins. Once you have stiff peaks, and the bowl is cool to touch on the outside, add in the butter one cube at a time and mix, repeat until all the butter has been mixed in. It may look like the buttercream has split, this is normal, keep beating until you hear a slapping sound, this means it’s ready.
  4. Add the cooled melted chocolate and vanilla and beat again for about 2 mins. Make sure you scrape the bowl round with a spatula to get all the chocolate mixed in.
  5. Add to a piping bag and pipe a swirl onto the cakes - or use a palette knife to spread the buttercream instead. Top with the chocolate sprinkles.

Your rating

Average rating

  • 3
(9 ratings)

Your comments

Isobel Paterson

whats vanilla bean paste and where do u get it x

comments powered by Disqus

FREE Newsletter