Chocolate Fudge Cupcakes

When I felt the need to bake something, I thought the fact that it is National Cupcake Week should be my inspiration. So a flick through my recipe books, and I decided that chocolate fudge cupcakes sounded good, especially as they use brown sugar.

The cake its self is a chocolate Victoria sponge – 4oz butter, caster sugar, 2 eggs, 4oz self raising flour, 3 tablespoons cocoa (I took out a bit of flour to make up for the cocoa, otherwise it would be a bit dry). You can mix it all in one, or cream the butter and sugar, then slowly add the eggs, then the flour and cocoa. Then bake at gas 4 for about 20 minutes. Really, these are more large fairy cake sized than full on cupcakes.

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Then comes the icing – melt together 2oz butter, 5oz soft brown sugar, 3oz plain chocolate and 2 table spoons of milk. Heat it until the sugar dissolves, then bring to the boil for 3-4 minutes. Remove from the heat and gradually mix in 8oz icing sugar. Put it straight onto the cupcakes (it sets up fairly quickly), and you may find that wetting the knife helps to spread it. It turns into a deliciously fudgey mixture.

I had some chocolate stars left so used them for decoration, and hey presto, the tastiest cupcakes I have had in a long time!

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