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Chocolate cupcakes with fudge icing


Chocolate cupcakes with fudge icing

Ingredients

65g (2½oz) dark chocolate, broken into small pieces
100g (3½oz) golden caster sugar
175ml (6fl oz) milk
65g (2½oz) butter, softened
1tsp vanilla extract
1 egg, beaten
150g (5oz) self-raising flour
2tbsp dark chocolate chips

For the fudge icing
125g (4oz) dark chocolate, broken into small pieces
35g (1¼oz) butter, softened
1tbsp golden syrup
12 mini chocolate eggs, to garnish (optional)

 


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Think chocolate chips too, and add the rich taste of golden caster sugar and golden syrup for a seriously full-on cupcake!


In short
Preparation time:
25 mins
Cooking time:
20 mins
Total time:
45 mins
Serves:
Party
Cuisine:
Vegetarian
Course:
Baking - bread, biscuits, cakes
Nutrition (per portion)
  • 282 calories
  • 16g fat (10g saturates)

Method

1. Preheat oven to 180°C/160°C fan/Gas 4. Line a 12-hole muffin tin with paper cases. Place the chocolate and one-third of the sugar in a heatproof bowl. Bring milk to the boil in a saucepan, pour over chocolate and stir.
 
2. Beat the butter with the remaining sugar and vanilla until pale and fluffy, then slowly stir in the egg. Beat for 1-2 minutes. Add the chocolate mixture, flour and choc chips. Spoon into paper cases. Bake for 18-20 minutes.
 
3. Make the icing by melting the chocolate in a heatproof bowl over a pan of simmering water (the base should not touch the water). Remove from heat and stir in butter and syrup. Allow to cool until just set then ice the tops of the cakes. Top each cake with a chocolate egg.

Photographs Peter Cassidy; food Sunil Vijayakar

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