Fudge Cupcakes

If you’re a cupcake lover with a soft spot for fudge, these Fudge Cupcakes are about to become your ultimate indulgence. Rich, moist, and bursting with gooey fudge goodness, these cupcakes take dessert to the next level with a triple dose of fudge—hidden in the centre, in the icing and placed generously on top for decoration. Every bite offers the perfect balance of soft cupcake and sweet fudge.

These cupcakes aren’t just a treat for the taste buds; they’re a feast for the eyes, too. Each one is crowned with a swirl of silky fudge frosting, studded with pieces of fudge that glisten like edible jewels. Whether you’re baking for a celebration, a bake sale, or simply to satisfy your sweet tooth, these cupcakes are guaranteed to wow.

What makes this recipe extra special is its versatility. The fudge center is like a hidden treasure, creating a delightful surprise when you bite in. You can stick with classic fudge for a timeless treat, or experiment with different flavours like salted caramel, peanut butter, chocolate or even white chocolate. The fudge pieces on top add a playful texture and a bit of extra indulgence to every bite.

The icing is made with a mix of icing sugar and muscovado sugar which gives it a more fudge flavour. In order to get an extra hit of fudge I finely grate fudge and mix it into the buttercream. This also adds a nice texture to the buttercream.

With a decadent flavour, a soft, moist crumb, and a gooey center that melts in your mouth, these Fudge Cupcakes are the definition of dessert perfection. Let’s get baking—you’re just a few steps away from a fudgey masterpiece!

If you like this indulgent recipe for fudge cupcakes you may also like my recipe for Kinder Brownies!

Fudge Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

40

minutes

Cooking time

20

minutes

Total time

1

hour 

Ingredients

• 230g Unsalted Butter

• 230g Caster Sugar

• 4 Eggs

• 2 tbsp Milk

• 230g Self Raising Flour

• 1/2 tsp Baking Powder

• 1 tsp Vanilla Extract

• 12 Small Cubes of Fudge, frozen

• Buttercream

• 250g Unsalted Butter

• 400g Icing Sugar

• 1 tsp Vanilla Extract

• 25g Fudge, finely grated

• 100g Dark Muscovado Sugar

• 12 Small Cubes of Fudge

Directions

• Heat the oven to 180ºc. Put the butter, sugar, eggs and milk in a mixing bowl. Sift in the flour and baking powder. Add the vanilla extract and beat with a wooden spoon or a handheld mixer for 3-4 minutes until light and creamy.
• Divide the mixture between 12 cupcake cases set in a cupcake tray. Place a piece of frozen fudge on top of each one. Freezing the fudge helps to stop it melting too much and sticking to the bottom of the cupcake case. Bake for about 20 minutes until golden and springy to the touch. Allow to cool.
• Using an electric hand whisk, beat together the butter and vanilla extract for 2 minutes to soften. Add half the icing and muscovado sugar and beat on a low setting until combined. Add the rest of the icing sugar and beat for a further 1-2 minutes. Stir in the grated fudge. 
• Spread the buttercream onto each cupcake using a palette knife and top with left over pieces of fudge.