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    Vanilla fudge cupcakes

    Jump to Recipe

    The flavoursome and tender vanilla fudge cupcakes are dotted with fudge chips and topped with delicate vanilla buttercream.

    Vanilla fudge cupcakes topped with vanilla buttercream and small fudge chips on a wire rack.

    To make them, you'll start by beating butter and sugar together until smooth and fluffy, then whisk in eggs, milk and vanilla extract. Fold in flour and baking powder and your batter is ready!

    Fudge chips have a habit of sinking to the bottom of cupcakes, so I have a clever trick for you. Instead of folding them into the batter, you'll scoop the batter into cupcake cases, sprinkle with a layer of flour and then scatter some fudge chips on top.

    a vanilla fudge cupcake topped with vanilla buttercream and fudge pieces cut in half.

    While they bake and cool, pale make the frosting by whisking butter, icing sugar, vanilla and milk together until really light and creamy. The gorgeous frosting can then be piped onto the cakes in tall swirls and finished with a final scattering of fudge pieces.

    Here's how to make them.

    Ingredients

    For the sponges

    • 175 g (1½ sticks) salted butter softened
    • 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
    • 3 medium eggs
    • 2 tbsp whole milk
    • 1 tsp vanilla extract
    • 1 tsp baking powder
    • 200 g (1½ cups) self-raising white flour (self rising flour) plus a little to dust
    • 40 g (1½ oz) fudge chopped into ½cm (¼ inch) pieces

    For the frosting

    • 250 g (2 sticks + 4 tsp) salted butter softened
    • 500 g (4 cups) icing sugar (powdered sugar)
    • 1 tsp vanilla extract
    • 1 tbsp whole milk
    • 1 tbsp hot water
    • 20 g (1 oz) fudge chopped into ½cm (¼ inch) pieces

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Sieve
    • Silicone spatula
    • Electric whisk
    • Kitchen knife
    • Chopping board
    • 12-hole nonstick muffin tray
    • Cupcake cases
    • Piping bag
    • Star piping tip

    Instructions

    Make the cupcakes

    Preheat the oven to 180C (160C fan).

    Put the butter and sugar in a bowl.

    butter and sugar in a large clear bowl.

    Whisk together until light and creamy.

    whisked butter and sugar in a large clear bowl.

    Add the eggs, milk and vanilla extract.

    whisked butter and sugar mixture topped with milk, eggs and vanilla in a large clear bowl.

    Whisk together.

    Sift in the flour and baking powder.

    whisked yellow vanilla cake batter in. large clear bowl topped with baking powder and flour.

    Fold through.

    Vanilla cake batter mixture in a large clear bowl.

    Line a 12 hole muffin tray with paper cases. Spoon the batter evenly into the cases.

    12 bun cases in a metal bun tray filled with vanilla cake batter.

    Dust a thin layer of flour on top of the cakes. 

    12 bun cases in a metal bun tray filled with vanilla cake batter topped with a light dusting on flour

    Scatter the fudge pieces on top.

    12 bun cases in a metal bun tray filled with vanilla cake batter topped with a light dusting on flour and fudge chips.

    Bake the cakes for 20 minutes until just firm on top.

    12 baked vanilla fudge chip cupcakes in a bun tray.

    Transfer to a wire rack to cool completely.

    Make the frosting

    Place the softened butter in a bowl and beat until creamy. 

    softened and beaten butter in a large clear bowl.

    Sift in the icing sugar, then add the vanilla and milk.

    softened and beaten butter in a large clear bowl topped with icing sugar.

    Whisk starting slowly until just combined. Add the hot water and whisk again, building up to full speed and beating for several minutes until pale, fluffy and considerably increased in volume.

    whisked buttercream topping in a large clear bowl.

    Transfer the frosting into a piping bag fitted with a star nozzle and pipe high swirls, keeping the bag upright to give lovely frilly swirls, then scatter the fudge pieces you reserved over the top. 

    a hand picking up a vanilla fudge cupcake with vanilla buttercream and fudge chips.

    Are you tempted to bake these cupcakes at home?

    Here's that salted caramel surprise cupcakes recipe again in a printable format.

    Print Recipe
    4.8 from 5 votes

    Vanilla Fudge Cupcakes Recipe

    The flavoursome and tender vanilla fudge cupcakes are dotted with fudge chips and topped with delicate vanilla buttercream.
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Course: cakes and bakes
    Cuisine: American
    Diet: Vegetarian
    Servings: 12 cupcakes
    Author: Emily Leary

    Ingredients

    For the sponges

    • 175 g (1½ sticks) salted butter softened
    • 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
    • 3 medium eggs
    • 2 tbsp whole milk
    • 1 tsp vanilla extract
    • 1 tsp baking powder
    • 200 g (1½ cups) self-raising white flour (self rising flour) plus a little to dust
    • 40 g (1½ oz) fudge chopped into ½cm (¼ inch) pieces

    For the frosting

    • 250 g (2 sticks + 4 tsp) salted butter softened
    • 500 g (4 cups) icing sugar (powdered sugar)
    • 1 tsp vanilla extract
    • 1 tbsp whole milk
    • 1 tbsp hot water
    • 20 g (1 oz) fudge chopped into ½cm (¼ inch) pieces

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Sieve
    • Silicone spatula
    • Electric whisk
    • Kitchen knife
    • Chopping board
    • 12-hole nonstick muffin tray
    • Cupcake cases
    • Piping bag
    • Star piping tip

    Instructions

    Make the cupcakes

    • Preheat the oven to 180C (160C fan / 360F).
    • Put the butter and sugar in a bowl. Whisk together until light and creamy.
    • Add the eggs, milk and vanilla extract. Whisk together.
    • Sift in the flour and baking powder and fold through.
    • Line a 12 hole muffin tray with paper cases.
    • Spoon the batter evenly into the cases.
    • Dust a thin layer of flour on top of the cakes.
    • Scatter the fudge pieces on top.
    • Bake the cakes for 20 minutes until just firm on top.
    • Transfer to a wire rack to cool completely.

    Make the frosting

    • Place the softened butter in a bowl and beat until creamy.
    • Sift in the icing sugar, then add the vanilla and milk. Whisk starting slowly until just combined.
    • Add the hot water and whisk again, building up to full speed and beating for several minutes until pale, fluffy and considerably increased in volume.
    • Transfer the frosting into a piping bag fitted with a star nozzle and pipe high swirls, keeping the bag upright to give lovely frilly swirls.
    • Scatter the fudge pieces you reserved over the top.

    Video

    Nutrition

    Calories: 566kcal | Carbohydrates: 75g | Protein: 3g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 258mg | Potassium: 73mg | Fiber: 1g | Sugar: 61g | Vitamin A: 899IU | Calcium: 33mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this vanilla fudge cupcakes recipe

    More cupcakes to try

    Don't forget to check out my other cupcake recipes. Here are some of my favourites!

    Baileys Chocolate Cupcakes Recipe
    From the rich chocolate sponge, to the smooth and creamy Baileys frosting, these really are the ultimate Baileys chocolate cupcakes.
    Get the recipe
    Ginger Cupcakes Recipe
    From the hidden gingernut base to the soft sponge with stem ginger pieces, to the ginger and cinnamon frosting, these ginger cupcakes aren't afraid to bring the fiery ginger flavour.
    Get the recipe
    After Eight Cupcakes Recipe
    These After Eight cupcakes are a mint chocolate lover's dream. The sponge is a rich chocolate, and the creamy, smooth chocolate buttercream has melted After Eights whipped right into it - absolutely stunning.
    Get the recipe
    Oreo Buttercream Frosting Cupcakes Recipe
    You'll love theses beautifully chocolatey cupcakes with a hidden Oreo base and Oreo buttercream frosting.
    Get the recipe
    Lemon Cupcakes with Lemon Buttercream Recipe
    These wonderfully zingy lemon cupcakes have a tender sponge and a zingy lemon buttercream frosting, making them a super tasty treat that's a joy to decorate.
    Get the recipe

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    Comments

      4.80 from 5 votes (4 ratings without comment)

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    1. Colette says

      February 18, 2022 at 7:03 pm

      5 stars
      Very pleased, made them for the first time today.

      Reply
      • Emily Leary says

        February 19, 2022 at 11:07 am

        Wonderful!

        Reply
    2. Rachel says

      February 05, 2016 at 11:47 pm

      I made these twice and both times they turned out just awful and I am usually a good baker! They had overflown and then sank the first time so I put two eggs in and less milk and they were still really bad now I've wasted a lot of time and money

      Reply
      • Emily Leary says

        February 07, 2016 at 3:21 pm

        Hi. If they're overflowing it sounds like either your cases were too small or your oven was running too hot. I can't comment as to what happens if you change the recipe.

        Reply
    3. Sally - My Custard Pie says

      June 28, 2015 at 4:35 am

      Having only just discovered exactly how good salted caramel is, ("I told you so" said veggie teen) these are very appealing :)

      Reply
    4. Sim says

      June 27, 2015 at 5:59 pm

      Yummm!!! Have saved the recipe!!!

      Reply

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