Fudge cupcakes are a delightful treat that brings together the rich and buttery flavors of fudge with moist and tender cupcakes. The combination of fudge pieces within the cake batter and the luscious fudge frosting on top creates a decadent and indulgent experience. These cupcakes are a perfect choice for anyone with a sweet tooth and a love for the classic taste of fudge.

The history of fudge dates back to the late 19th century when the confection was accidentally created in the United States. The story goes that a college lecturer was trying to make caramel but ended up “fudging” the recipe, resulting in the creation of what we now know as fudge. The word “fudge” was later adopted as the name for this new confection, and it quickly gained popularity as a delightful treat enjoyed by people of all ages.

Cupcakes, on the other hand, have a long history that can be traced back centuries. The concept of baking individual-sized cakes can be seen in various ancient civilizations, but it was during the 19th and 20th centuries when cupcakes became more popular, especially in the United States. The term “cupcake” came about because these cakes were originally baked in small cups or molds.

The combination of fudge and cupcakes was a natural progression, as bakers and home cooks sought to infuse the flavors of their favorite confections into various desserts. Fudge cupcakes offer a delicious way to enjoy the best of both worlds, with the rich and creamy taste of fudge complementing the tender and flavorful nature of cupcakes.

INGREDIENTS

Cupcakes:

• 250 g butter (150 g for the cake batter and 100 g for the frosting)
• 150 g sugar
• 3 large eggs
• 225 g self-raising flour
• 100 g mini fudge pieces (75 g for the cake batter and 25 g for decorating the frosting)

Frosting:

• 200 g icing sugar
• 2 tablespoons of clear honey
• 2 tablespoons honeycomb pieces (for decoration)

INSTRUCTIONS

Fudge Cupcakes:

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, beat together 150 g of butter and the sugar until the mixture becomes light and fluffy.
3. Beat the eggs separately and gradually incorporate them into the butter and sugar mixture. To prevent curdling, add a spoon or two of the self-raising flour while beating in the eggs.
4. Gently fold in the remaining self-raising flour to form a smooth, thick batter. The batter should be thicker than a typical sponge cake mix to prevent the fudge pieces from sinking to the bottom.
5. Fold in 75 g of the mini fudge pieces into the cake batter. Spoon the batter evenly into 12 large muffin cases.
6. Bake the cupcakes in the preheated oven for about 20 minutes or until they are risen and golden brown.

Fudge Frosting:

1. In a separate bowl, combine 100 g of butter, 200 g of icing sugar, and 1 tablespoon of clear honey. If the mixture is too dry, add the second tablespoon of honey to achieve the desired consistency.
2. Once the cupcakes have cooled completely, either pipe or spread the fudge frosting onto the cakes.
3. Sprinkle the remaining 25 g of mini fudge pieces and honeycomb pieces on top of the frosting for a delightful and decorative touch.

Enjoy these scrumptious fudge cupcakes, savoring the harmonious blend of fudgy goodness and soft cake texture. They are perfect for indulging in as a sweet treat during gatherings, celebrations, or simply as a comforting afternoon pick-me-up.