chocolate fudge cupcakes

27th July 2009


I am an advocate for the health benefits of chocolate.  Yes, it can be full of fat and sugar, however, the current ‘research’ seems to favour dark chocolate and those with the highest percentage of cocoa.  So, I am a believer!  Added health benefits –  it just makes you feel good.

Hence, this post is going along those lines.  Chocolate fudge cupcakes.  This is the best version I have discovered.  Rich, crusty shell on top, moist on the inside and fudgy. Tried to ‘healthy-up’ this recipe, but a failure.  Tasted chocolatey, but was definitely missing something.  There is a strong part of me that finds it very difficult to follow a recipe exactly and not add/change something.  I try, but every time I look at a recipe, other ideas just take over.  However, sometimes it is best to know when some things should just stay as they are.  This is definitely one of those recipes, originally from ‘Delicious’.  I make them without the cream cheese frosting and walnuts and this time I replaced the white flour with whole wheat, and the caster sugar with unrefined brown sugar (whizzed in the mini processor). Ok, I did adapt just a little.  The recipe below has the original ingredients from ‘Delicious’ without the walnuts and frosting.   I have also discovered a wonderful cream cheese frosting that pipes well, but that will be another post.

chocolate fudge brownie cupcakes


The quality of the ingredients you use definitely affects the taste.  I use organic flour and eggs and Lurpak unsalted butter.  I have experimented with a few different varieties of dark chocolate and have discovered that ‘Cadbury Old Gold 70% cocoa’ or the ‘Lindt Excellence 85%’ cocoa gives the best flavour and texture.


170g good-quality dark chocolate, chopped

120g unsalted butter

1 Tbsp golden syrup

pinch of fine rock salt

¾ cup (165g) caster sugar

2 eggs (room temperature)

½ cup (75g) plain flour

1 tsp baking powder


1.  Preheat oven to 180 degrees C.  Line a cupcake pan with 8 paper cupcake liners.

2.  Melt chocolate and butter in a heatproof bowl set over a pan of simmering water (very important for bowl not to come in contact with water) until they melt and are smooth.

3.  Stir in the golden syrup and a pinch of salt.  Remove from heat and set aside.

4.  Using an electric mixer, beat the sugar and eggs in a large bowl for 2 minutes or until mixture is thick and light.  Stir in the chocolate mixture.  Add the flour and baking powder, and stir until just blended.

5.  Divide batter equally among the cupcake liners, filling almost completely.  Bake in the oven for 20 – 25 minutes until the cupcakes puff and crack on top and a skewer inserted into the centre comes out with fudgy crumbs attached.

6.  Remove the cupcakes from the pan and let cool completely on a wire rack.  (I leave the cupcakes in tray for a few minutes before removing)

7.  Dust with icing sugar or a frosting of choice.


Goodness shared from Donna

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