
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.
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 |