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 up to 3 days in airtight containers.
Notes:
- To help fill your piping bag, place it in a jug and fold over the edge to keep open.