After some lovely feedback from the School Fete last week, I thought I would share the recipe for those fudge cupcakes. I used a recipe from a little book called Cupcakes & Muffins, 100 everyday recipes, by Love Food - I've had this in my cupboard for years and dip into occasionally, for just such occasions. As always I changed a few things to suit myself and what I had to hand. Interestingly, this recipe has no eggs which was one of the reasons I chose to make them, as Himself had decided to have French toast for breakfast...
200 ml water
85 g butter
85 g caster sugar
1 tbsp golden syrup
3 tbsp milk
1 tsp vanilla extract
1 tsp bicarbonate of soda
225 g plain flour
2 tbsp cocoa
50 g plain chocolate, broken into pieces
4 tbsp water
50 g butter
50 g white chocolate, broken into pieces (I used Godiva callets)
350 g icing sugar (I used Sugar&Crumbs Peach Melba flavoured icing sugar)
sprinkles or chocolate shavings, to decorate
Line your muffin tin with paper cases, and heat the oven to 180 C/gas 4.
Place the water, butter, sugar and syrup in a saucepan and heat gently, stirring, until the sugar has dissolved. Bring to a boil, reduce the heat and simmer gently for about 5 minutes. Allow to cool.
Place the milk and vanilla extract in a bowl and dissolve the bicarbonate of soda in this. In a separate mixing bowl, sift the flour and cocoa, and then add the cooled syrup mixture. Stir in the milk mixture and beat until smooth. Spoon the batter into the paper cases.
Bake for about 20 minutes, until risen and firm to touch. Transfer to a wire rack and cool.
For the topping, melt the plain chocolate with half the water and half the butter, in a Bain Marie. Stir until smooth, then leave to stand.
Repeat with the white chocolate, and remaining water and butter.
Sift half the icing sugar into each bowl and beat until smooth and thick.
When the cupcakes are cold, top alternately with each icing and leave to set. Decorate with sprinkles or chocolate shavings.