Fudgy Chocolate Cupcakes

Fudgy Chocolate Cupcakes – Spoil yourself with these deliciously moist and flavoursome cupcakes.

What are Fudgy Chocolate Cupcakes?

A Chocolate cupcake that has been made with vegetable oil and buttermilk to give it a fudgy moist texture that is a next-level delight. You can also flavour them with any of our Natural Flavoured Cocoa Powders. To view the full list of flavours have a look here.

Ingredients

Cupcakes

• 80ml Vegetable Oil
• 2 x Large Eggs ( Room Temperature )
• 120ml Buttermilk (Room Temperature)
• 45g Sugar and Crumbs Natural Flavoured Cocoa Powder (Flavour of your Choice)
• 100g Plain Flour
• 100g Caster or Granulated Sugar
• 100g Light Brown Sugar
• 3/4 Tsp Baking Powder
• 1/2 Teaspoon Bicarbonate of Soda

Buttercream

• 250g Unsalted Butter (Room Temp)
• 380g Sugar and Crumbs Natural Flavoured Icing Sugar (of your choice)
• 50ml Double Cream or 250g Unsalted Butter  (Room Temp)
• 50g Sugar and Crumbs Natural Flavoured Cocoa Powder (of your choice) with
• 330g Plain Icing Sugar
• 50ml Double Cream 

Decoration

200g Chocolate to complement your chosen flavours

Instructions

1. Preheat the oven to 175c Fan, 180C Gas Mark 4.  Fill a cupcake tin with cases.

2. In a mixing bowl whisk the eggs, oil and brown and white sugar together, and scrape down the sides.

3.  In another bowl add the flour, cocoa powder, salt, bicarbonate of soda and baking powder and stir in.

4. Add half the dry ingredients to the wet with half of the buttermilk and fold in then whisk lightly for 30 seconds, do the same with the remaining half.  Once all mixed in pour into a jug and use this to fill the cupcake case so they are no more than half full, Filling them to sign will make them sink in the middle.

5.  Bake in the oven for 18-20 mins until risen and a skewer comes out almost clean.

6.  Leave to cool in the 10 for 20 mins before placing on a cooling rack.

7.  To make the buttercream beat the butter until creamy, add the icing sugar and cocoa powder or flavoured icing sugar, beat in well, add the cream and beat slowly until smooth.

8.  Pipe as desired and eat within 5 days, and keep in the fridge in an airtight container.

Enjoy 😉