These are my incredibly delicious and luxurious fudge cupcakes.
The cupcakes are a rich chocolate sponge with a silky smooth chocolate fudge core, topped with a whipped chocolate buttercream and chocolate shavings.
Sometimes you can’t beat a simple classic cake. Chocolate cupcakes will always (and probably will forever) be one of my favourite cupcakes. The richness of chocolate explodes and it’s such a delicious flavour, not forgetting fudgy texture!
My favourite part of cupcakes is the frosting! My kind of cupcake is 1 % cake, 99% frosting – Haha. You can add as much of the frosting to your cupcakes, but I recommend adding an extra swirl for good luck, haha!
I topped off these cakes with a magical ‘melted chocolate’ fudgey frosting. The frosting uses melted dairy-free dark chocolate, alongside butter, icing sugar and aquafaba.
This frosting is:
- It’s like your just eating fudge
- Intense and creamy
- Insanely rich
- Perfect for topping any cake or cupcakes
- Easy to make
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Nothing beats chocolate fudge.
Natures Charm have created one of the most delicious sauces I have ever tried! Their ‘Chocolate fudge’ sauce’ is perfectly sweet, silky and rich- perfect for adding into bakes, topping off desserts etc.
I filled these cupcakes with the fudge sauce and they went down a treat. The flavour combination of the rich sauce, along with the sponge cake and buttercream is divine! A real treat and easy to make.
They are sure to impress anyone you make them for.
Natures Charm products are vegan, soy-free, dairy-free and gluten-free. Their products range from sauces, condensed coconut milk, coconut whipped cream, evaporated coconut milk etc…
Their dessert sauce range includes:
- Coconut caramel sauce
- Salted caramel sauce
- Chocolate fudge sauce
- Butterscotch sauce
- Matcha sauce
These decedent cupcakes are fun to make, perfect for the whole family to get involved in making, delicious, perfect with a cup of tea or coffee.
These are a must-make if you love sweet treats, like me!!!
What is aquafaba?
Aquafaba is the water from a can/tin of Chickpeas.The Chickpea water or brine as its called, acts as an amazing egg substitute for cakes, meringue buttercreams etc. You can also buy it in a carton. Check it out here.
What vegan block butter to use?
As Swiss meringue uses liquid from the aquafaba, having a stiffer butter is key. I like the Naturli Vegan Block or Flora Plant Based Block Butter Alternative.
Preparation- 40 minutes
Baking time- 18-20 minutes
Makes- Around 10
Ingredients for the cake
- 240ml of dairy-free milk
- 1 teaspoon of apple cider vinegar
- 210g of self-raising flour
- 2 tablespoons of cacao powder
- 100g of caster sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 60g of sunflower oil
Ingredients for the buttercream
- 140g of dairy-free block butter (see notes)
- 150g of icing sugar
- 170g of melted dairy-free dark chocolate
- 30ml of aquafaba (chickpea brine (see notes)
Ingredients for the core
1. Preheat your oven to 180 degrees c fan, and line 2 cupcake tins with cupcake cases.
2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3. In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
4.Add the oil to the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients into the dry and mix until a smooth batter.
6. Fill the cases 3/4 full with the delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
7. Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
8.Place the cupcakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
1. Using an apple corer, core the middle of the cupcakes.
2. Add the chocolate sauce into a piping bag and pip some sauce into each cupcake.
1. Create a bain-marie by filling a saucepan 1/4 full with water and place a heatproof bowl on top. Add in the chocolate and allow to melt. One melted, remove the bowl from the heat and allow to cool for 5 minutes.
2. In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
3. Sift in the icing sugar and pour in the melted chocolate. Whip on high speed for a couple of minutes to incorporate it.
4. Pour in the aquafaba and whip for 5 minutes until it turns light and creamy. Don’t over whip it or it can cool the chocolate too much and it can go stiff.
5. Transfer the buttercream into a piping bag fitted with an open star tip nozzle. I use a Wilton 2D piping tip.
6. Pipe a swirl of buttercream on top of each cupcake.
Decorate each cupcake with some chocolate shavings or chocolate curls.
Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days.
Shop the whole ‘Natures Charm’ range here.
A huge thank you to Natures Charm for collabing on this recipe with me!
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