Fudge Cupcakes
Vanilla cupcakes with a fudge centre and fudge buttercream.
Ingredients
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230g Unsalted Butter
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230g Caster Sugar
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4 Eggs
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2 tbsp Milk
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230g Self Raising Flour
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1/2 tsp Baking Powder
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1 tsp Vanilla Extract
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12 pieces, frozen Dairy Fudge
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Buttercream
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250g Unsalted Butter
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1 tsp Vanilla Extract
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400g Icing Sugar
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12 pieces grated Dairy Fudge
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100g Dark Muscovado Sugar
Directions
I love making cupcakes because it’s so easy to mix and match the sponge, icing, filling and toppings. This week I made some cupcakes with fudge in. These yummy fudge cupcakes have a vanilla sponge with a fudge centre and chocolate fudge buttercream. They were, as always, a bit of an experiment so I changed a few things as I went along.
I wanted to swirl together the chocolate buttercream separate to the fudge to create a two tone effect but every time I tried to add the melted fudge it cooled instantly and left big chewy bits in it. I reverted to plan B which was to mix flakes of fudge into the chocolate buttercream.
These are ideal for easter because people might be a bit fed up of chocolate. The fudge is in the buttercream which means it’s not overwhelmingly rich.
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 15 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 or mini eggs for easter.
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 pieces, frozen Dairy Fudge | |
Buttercream |
|
| 250g Unsalted Butter | |
| 1 tsp Vanilla Extract | |
| 400g Icing Sugar | |
| 12 pieces grated Dairy Fudge | |
| 100g Dark Muscovado Sugar | |
