Chocolate fudge cupcakes

Name: Chocolate fudge cupcakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 200 grams butter; 200 grams plain chocolate, under 70% cocoa solids is fine; 200 grams light, soft brown sugar; 2 eggs, beaten; 1 teaspoon vanilla extract; 250 grams self-raising flour; 200 grams plain chocolate; 100 milliliters double cream, not fridge-cold; 50 grams icing sugar; 1 serving Smarties, sweets and sprinkles, to decorate

Chocolate fudge cupcakes might be just the American recipe you are searching for. One serving contains 483 calories, 5g of protein, and 29g of fat. For 89 cents per serving, you get a dessert that serves 12. A mixture of butter, eggs, brown sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour. Users who liked this recipe also liked Chocolate Fudge Cupcakes filled with Chocolate Fudge Cookie Bar and Marshmallow Meringue Frosting, Chocolate Cupcakes with Salted Caramel Frosting and Chocolate Fudge Filling, and Velvet Chocolate And Beetroot Cupcakes With Chocolate Fudge Spread.

Instructions

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.

Ingredients you will need

Chocolate

Butter

Sugar

Water

Equipment you will use

Muffin Tray

Sauce Pan

Oven

Stir the eggs and vanilla into the chocolate mixture.

Ingredients you will need

Chocolate

Vanilla

Egg

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.

Ingredients you will need

Chocolate

All Purpose Flour

Equipment you will use

Mixing Bowl

Oven

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.

Ingredients you will need

Double Cream

Powdered Sugar

Chocolate

Sprinkles

Candy

Icing

Water

Equipment you will use

Bowl

Frying Pan

Equipment

Ingredients

Servings:

200grams

butter 200grams

plain chocolate, under 70% cocoa solids is fine 200grams

light, soft brown sugar 2

eggs, beaten 1teaspoon

vanilla extract 250grams

self-raising flour 200grams

plain chocolate 100milliliters

double cream, not fridge-cold 50grams

icing sugar 1serving

Smarties, sweets and sprinkles, to decorate

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.