These White Chocolate and Fudge Cupcakes have a vanilla cupcake jam-packed with delicious fudge pieces topped with a white chocolate buttercream and decorated with more fudge pieces.
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Fudge Cupcakes
Every time I make cupcakes or a cake, I always start by creaming together the butter and sugar. In this cupcake, you can use either unsalted butter or a baking spread like Stork (supermarket brands also work perfectly).
Creaming together the butter and sugar helps incorporate air into the cupcake so you get a lovely rise from the cupcakes, it also helps ensure that all the ingredients are evenly distributed when mixed.
When I make cupcakes, I always add 1 large egg for every 50g of sugar, butter and flour I have. So, for example, in this recipe, I use 145g of butter, sugar and flour, and 3 large eggs. I work on the basis that 1 large egg weighs roughly 50g.
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It’s not exact as you may have 1 egg that weighs 56g and another that only weighs 48g but I have never had a problem with this method. I always end up with deliciously moist and fluffy cupcakes.
I used these fudge pieces and folded them through the cupcake mixture. So, I didn’t add any white chocolate to the cupcake mixture but you could use half fudge and half white chocolate chips. If you have a problem with the chocolate chips or fudge pieces sinking to the bottom of the cupcake coat them in flour before adding them to the cupcake mixture.
Baking Cups
I have always used these baking cups for cupcakes. I am absolutely obsessed with them; I get mine from Iced Jems and they have so many different colours and designs available.
Because these have a flat bottom you can put them onto a flat oven tray rather than a muffin tray and they hold their shape. They also open up into little plates which I think is so fun and perfect for catching any stray crumbs.
Baking
The cupcakes need to be baked in a preheated oven for 15-20 minutes. The time it takes the cupcakes to bake is totally dependent on your oven, some will bake slightly quicker, and others might take slightly longer.
You will know the cupcakes are ready because they will be golden brown in colour. You can test the cupcakes by gently pressing down on the top of them, if the cupcake springs back to its original shape when you remove your finger then it is ready. If you end up with a finger-shaped dent in the top of your cupcake (don’t worry, we can cover it with buttercream) pop them back into the oven for 3-4 minutes and repeat.
Another way to test if the cupcakes are baked is to use a cupcake tester. I would recommend testing several cupcakes to ensure they are all baked. If the skewer comes out of the cupcake clean then they are ready, if there is still batter on the cupcake pop them back into the oven for 3-4 minutes and repeat.
Cooling
The cupcakes need to be completely cool before we decorate them otherwise the buttercream will just melt and slide off.
When you take the cupcakes out of the oven leave them to cool for 15-20 minutes in the muffin/baking tray before moving them to a wire rack to cool fully.
White Chocolate Buttercream
To make the white chocolate buttercream start by melting the white chocolate in the microwave in 20-second bursts, stirring after each burst in the microwave to ensure it doesn’t burn. Leave to one side to cool slightly before adding to the buttercream.
You don’t want to add the warm chocolate to your buttercream and melt the butter. We need the buttercream to be stiff enough to pipe onto the top of our cupcakes.
In a separate bowl beat the butter and sugar until it comes together and is pale and creamy. For the buttercream you MUST use unsalted butter. Any other kind of butter or baking spread will be too soft and you will end up with a buttercream soup.
Add in the white chocolate and beat until fully incorporated. If the buttercream is too thick add in 1 tablespoon of whole milk and beat again. Repeat until the buttercream is the desired consistency.
Decorating
Whenever I am piping buttercream onto a cake, I always use either a 1M or a 2D piping tip. I just absolutely love the swirl they create.
I always start piping from the centre of the cupcake outwards and then upwards. For these cupcakes, I piped from the centre out and then did two swirls around the edge of the cupcake to create a well in the centre. I then filled the well with fudge chunks.
Alternative
If you want to you could add chocolate chips to the cupcakes, either replace the fudge pieces with chocolate chips or put half chocolate chips, half fudge pieces.
You could use any kind of chocolate for these cupcakes, milk or dark chocolate would work perfectly in the buttercream.
Equipment
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White Chocolate and Fudge Cupcakes
Ingredients
For The Fudge Cupcakes
- 150 g Caster Sugar
- 150 g Unsalted Butter or Baking Spread
- 150 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 100 g Fudge Pieces
For the White Chocolate Buttercream
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 150 g White Chocolate
- 3-4 tbsp Whole Milk (optional)
For Decoration
- Fudge Pieces
Instructions
To Make the Fudge Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the butter and sugar until light and fluffy
- Add in the remaining ingredients and whisk until they are all combined.
- Split the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
To Make the White Chocolate Buttercream
- Melt the white chocolate in the microwave on 20-second bursts. Stir in between each burst to stop the chocolate from burning. Leave to one side to cool.
- Beat the butter for 5-10 minutes until it is soft and supple. Add in the melted white chocolate and beat until completely combined.
- Add in the icing sugar and beat until all the ingredients are incorporated.
- Pour in the white chocolate and beat until it is fully incorporated.
- If the buttercream is too thick add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
- Put the buttercream into a piping bag and pipe it on top of the cupcakes
- Decorate with fudge pieces.
Notes
- These White Chocolate and Fudge Cupcakes will last 3+ days in an airtight container.
