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Vanilla Fudge Cupcakes Recipe
The flavoursome and tender vanilla fudge cupcakes are dotted with fudge chips and topped with delicate vanilla buttercream.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
cakes and bakes
Cuisine:
American
Diet:
Vegetarian
Servings:
12
cupcakes
Author:
Emily Leary
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
Ingredients
For the sponges
175
g
slightly salted butter
softened
200
g
white caster sugar (superfine sugar)
3
medium eggs
2
tbsp
whole milk
1
tsp
vanilla extract
1
tsp
baking powder
200
g
self-raising white flour (self rising flour)
plus a little to dust
40
g
fudge
chopped into ½cm (¼ inch) pieces
For the frosting
250
g
slightly salted butter
softened
500
g
icing sugar (powdered sugar)
1
tsp
vanilla extract
1
tbsp
whole milk
1
tbsp
hot water
20
g
fudge
chopped into ½cm (¼ inch) pieces
Metric
-
Ounces
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:
566
kcal
|
Carbohydrates:
75
g
|
Protein:
3
g
|
Fat:
30
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
77
mg
|
Sodium:
258
mg
|
Potassium:
73
mg
|
Fiber:
1
g
|
Sugar:
61
g
|
Vitamin A:
899
IU
|
Calcium:
33
mg
|
Iron:
1
mg
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