TCIF: Chocolate Fudge Cupcakes

Chocolate Fudge Cupcakes

by Sarah Adams

Bring on the Bank Holiday Weekend! Chocolate fudge cupcakes are great for kids and easy to make so get them involved and keep them distracted! You can get the fudge pieces from all good supermarkets, if you want to get really fancy you could add a bit of glitter while you’re at it too!

Ingredients: For the Cupcakes
Makes 16 large cupcakes

The Ganache:
160g milk chocolate
160g dark chocolate
330g whipping cream

Preparation:
Break up chocolate into small pieces and place in a small round bottomed bowl.
Bring cream nearly to the boil and add 1/3 of the cream to the chocolate and stir in small circular movements.
Add the next 1/3 again stirring in small movements and finish with the last 1/3 making sure all of the chocolate has melted.
Leave to crystallise at room temperature.

Leave to cool before placing the Ganache ontop

For the Cupcake Batter:

¾ cup butter, room temp
1 ½ cups caster sugar
1 cup dark brown sugar
½ cup sunflower or vegetable oil
3 eggs large

¾ cup cocoa
1 ¼ cups boiling water
2/3 cup creme fraiche

2 2/3 cup plain flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Preparation:

Cream the butter for 5 minutes and add the sugars, creaming it all together for a further 5 mins.
Meanwhile pour the boiling water over the cocoa and stir to dissolve. Then add the oil and beat it in well.
Add the eggs one at a time beating well after each addition.
Stir the creme fraiche into the cocoa.
Sift all the dry ingredients together and add a 1/3 to the egg mix, beatng it in thoroughly.
Beat in ½ of the cocoa to the batter and repeat until everything is combined.

Spoon into your chosen cupcake cases and bake at 180˚C.
They are ready when they spring back approximately 20 minutes

Now that they are cool your Ganache should be perfect for piping or spooning onto your cupcakes, decorate as you please with the fudge pieces but in my opinion the more the better!