Burley Fudge Cupcakes

31st August 2019

Chocolate sponge cake with vanilla buttercream and topped with a piece of Burley chocolate fudge. Fudge used @burleyfudge.

Burley Fudge Cupcakes Recipe

Prep Time: 25 minutes

Cook Time: 15 minutes

Cooling/Decorating Time: 1 hour

Total Time: 1 hour 40 minutes

Servings: 12

List of equipment needed:

Scales, Cupcake tray, Cupcake cases, Large bowl, Sieve, Electric mixer or Wooden spoon, Spatula, Tablespoon (Tbsp), Teaspoon (Tsp), Cake tester, Cooling rack, D2 piping nozzle, Piping bag.

Ingredients

For the sponge:

175g Baking butter
175g Caster sugar
3 Medium eggs
150g Self raising flour
25g cocoa powder

For the buttercream/decoration:

250g Block butter
500g Icing sugar
1 tsp Vanilla extract
2 bags of Fudge (I used chocolate Burley Fudge)

Instructions

For the sponge:

Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
Place the 12 cupcake cake cases Individually into the cupcake tray.
In the large bowl cream the butter and sugar until it becomes pale in colour using an electric mixer or wooden spoon.
Add the eggs one at a time, mixing well between each egg.
Then sieve the flour and cocoa powder into the mixture and fold in gently using a spatula.
Divide the mixture equally between the 12 cupcake cases.
Bake for 15-20 minutes or until the cake tester comes out clean.
Once cooled remove the cupcakes onto a cooling rack and leave until cold.

For the buttercream:

Cut the softened block butter in cubes and place into a large bowl. Mix until pale in colour.
Slowly add the icing sugar and mix well.
Add the vanilla extract and mix.

For the decoration:

Place the nozzle inside the piping bag, cut just enough for the tip of the nozzle to go through.
Place the buttercream into the prepared piping bag.
Squeeze the buttercream down to the tip of the bag.
Pipe the buttercream onto the cupcakes in a circular motion starting from the outside working towards the middle.
Place your fudge on the top of the cupcake.

Store for 3 days in airtight containers.

Notes: