Chocolate Fudge Cupcakes

The chocolate section in supermarkets is expanding with mini chocolate pouches. You know the kind, mini Kit Kats, pouches of Rolo's and a recent discovery Curly Wurly Squirlies! It's practically a bakers dream. The Fudge Minis have been a round for a couple of months now and Fudge is one of my favourite sweet treats so it was a no brainer to create a cupcake with Fudge at the centre.

With Easter only a couple of days away these cupcakes are great for family gatherings and if you're throwing an Egg hunt, even better! Just remember fudge is for life not just for Easter.

Chocolate Fudge Cupcakes 
(Makes 12 cupcakes) 

125g Self Raising Flour
125g Caster Sugar
125g Butter
1/4 TSP Bicarbonate of soda
2 Eggs
1 1/2 TBSP Whole Milk
1/4 TSP Vanilla Extract

Chocolate Frosting 
150g Butter, room temperature
300g Icing Sugar
3 TBSP Chocolate Spread
12 Fudge Minis

Preheat the oven to 170℃, Gas Mark 4.

Line a cupcake tin with 12 cases.

Place all of the cupcake ingredients inside a large mixing bowl and whisk together using an electric hand mixer until well combined and smooth. This should take around three to four minutes.

Equally distribute the mixture between the cupcake cases filling them three quarters of the way full.

Place the cupcakes in the oven for 18 - 20 minutes until golden brown or until an inserted skewer comes out clean.

Once cooked leave the cupcakes to cool in the tin for five minutes before transferring onto a cooling rack and leave to cool completely.

To make the chocolate frosting place the butter and sugar into a large mixing bowl and whisk with an electric hand whisk until light and fluffy. Add in the chocolate spread and whisk to combine.

Place the chocolate frosting into a piping bag with a star nozzle attached.

When the cupcakes are cooled place the piping bag in the middle of the cupcake and pipe the frosting in circular motions to build height. Repeat this step until all the cupcakes are covered.

Place a mini Fudge bite on top of the frosting.