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Tuesday, 23 February 2021

Chocolate Fudge Cupcakes

These are my incredibly delicious and luxurious CHOCOLATE FUDGE CUPCAKES.

The cupcakes are a decadent, buttery chocolate cake with THE BEST chocolate fudge frosting. This frosting is seriously good! It's thick, silky and rich.

Sometimes you can't beat a simple classic cake. Chocolate cupcakes will always (and probably will forever) be one of my favorite 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 fudge frosting. The frosting uses melted dairy-free dark chocolate and cream alongside butter, icing sugar and cocoa powder.

This frosting is:
  • Decadent
  • It's like your just eating fudge
  • Intense and creamy
  • Perfect for topping any cake or cupcakes
  • Easy to make


What dairy-free butter to use?
For this specific frosting, a block butter is perfect. As you're adding melted chocolate / ganache into the mixture you want a very firm butter to help set and firrm the frosting. If you use a dairy-free margerine, it will be far too soft and might not be pipeable. My favourite vegan block butter is 'Flora Plant-Based' or 'Naturli'. 

What dairy-free cream to use?
As youre making a ganache, any dairy-free cream will work great. My favourites are 'Elmlea Plant Based Cream alternative' and coconut cream. Any vegan single or double creams will work a treat!

Preperation: 15 minutes
Baking time: 15-20 minutes
Makes: 6-8 large cupcakes
Level: Easy


Ingredients for the cupcakes

  • 150ml of dairy-free milk
  • 2 teaspoons of apple cider vinegar
  • 100g of caster sugar
  • 75g of dairy-free butter
  • 130g of plain flour
  • 2 teaspoons of baking powder
  • 25g of cocoa powder

Ingredients for the buttercream

  • 250g of dairy-free dark chocolate
  • 100ml of dairy-free cream (see notes*)
  • 100g of dairy-free block butter (see notes*)
  • 4 tablespoons of cocoa powder
  • 200g of icing sugar

Method (cupcakes)
1. Preheat oven to 180 degrees c fan and line a cupcake tin with cupcake cases.

2. In a small bowl or jug, add in the dairy-free milk and vinegar. Whisk together and set aside for 5 minutes to curdle. This creates a vegan buttermilk.

3. Add the dairy-free butter into a saucepan, heat on low until melted. Add the melted butter into a medium-sized mixing bowl along with the sugar and whisk to combine.

4. Add in the buttermilk. Whisk to combine.

5. Sift in the flour, baking powder and cocoa powder until you have a thick and rich batter.

6.  Fill the cases 3/4 full with the 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 down the center 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 before filling and frosting.

Method (fudge frosting)
1. 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.

2. Melt the dairy-free chocolate and dairy-free cream together in a bain-marie and allow to cool slightly.

3. Sift in the cocoa powder and icing sugar and whip on high speed for a couple of minutes to incorporate it.

4. Whip in the cooled down melted chocolate. This buttercream should be silky smooth.
If it's too runny/wet, add more icing sugar, if it's too thick, add chunks of butter in at a time until it's the right texture.

5. Transfer the buttercream into a piping bag fitted with a star tip nozzle. Pipe a swirl on top of each cupcake. Repeat for all. 

Decorate with some chocolate sprinkes (optional).
I topped off the cupcakes with a M&S 'Plant Kitchen' dusted caramel truffle, but this is completly optional. You can decorate these cakes with anything you fancy, get creative. 

To store:
Store these cupcakes in the fridge and allow to come to room temperature before serving. 
If left at room temprature, the frosting may become soft.
Best enjoyed within 3 days of making.

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