Ingredients Jump to Instructions ↓

  1. chocolate Fudge Cupcake

  2. 200g Quality chocolate , 66% cocoa Solids

  3. 250g butter , softened

  4. 160g dark brown sugar

  5. 4 Tbspn light corn syrup

  6. 350g Plain flour , sifted

  7. 50g cocoa powder , sifted

  8. 2 Tsp baking soda

  9. 6 Medium eggs

  10. 10 Tbspn milk

  11. chocolate Ganache

  12. 500 gm Quality chocolate , 66% cocoa Solids melted

  13. 100 gm butter , melted

  14. 250ml double cream

  15. rice Crispies

Instructions Jump to Ingredients ↑

  1. Preheat oven at 170C.

  2. Place the chocolate; butter, sugar and syrup in a basin over a saucepan of simmering water melt together. Allow to cool.

  3. Stir into the chocolate mixture the flour, cocoa and bicarbonate of soda. Beat in the eggs and enough milk to form a dropping mixture.

  4. Divide batter among baking cups ½ full (they rise up quite a bit).

  5. Bake for 20 - 30 minutes until springy and firm to the touch.

  6. Remove from oven leave to cool for 10 minutes before placing on a cooling rack to cool completely.

  7. Once cooled, use a knife to level out cupcakes, sprinkle rice crispies over cupcakes.

  8. Meanwhile, boil the cream in a saucepan, taking care not to burn it. Remove from the heat as soon as it's boiled.

  9. Melt the chocolate, then stir it into the hot cream.

  10. Melt the Butter and stir into the cream/chocolare mixture, mixing well until all the butter is incorportated.

  11. Beat until smooth and glossy, drizzle over cupcakes, add another layer of rice crispies and drizzle more ganache over.

  12. Leave to let chocolate ganache set.

  13. Serve warm or cool with ice cream!


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