Chocolate Fudge Cupcakes for Easter

Its time to celebrate all things chocolatey and spring like, so here are my Chocolate Fudge Cupcakes and some ideas for spring cupcake toppers and decoration. Happy Easter!

Chocolate Fudge Cupcakes

DSC_0507

Cupcake Ingredients:-

100g Soft Brown Sugar

100g Butter, softened

120g Self Raising Flour

2 Tablespoons Cocoa Powder, sieved

1 Teaspoon Baking Powder

2 Medium Eggs, beaten

3 Tablespoons Milk

5 x 25g Chocolate covered Fudge Bars

Method:-

Beat together the butter and sugar until soft and creamy, then add the flour, cocoa, baking powder and eggs and mix together well for one minute, making sure everything is combined. Divide the mixture between 12 cupcake cases set in a 12 hole muffin tin. Chop the fudge bars into small pieces and place one piece on top of each cupcake. (These will sink down during cooking but give a gooey, fudgy mouthful.) Reserve the rest of the chopped fudge bars to make the topping. Bake for 20 minutes at 160c.

Topping:-

2 Tablespoons Carnation Caramel

1 Tablespoon Cocoa Powder

75g Cream Cheese

225g Icing Sugar

Remaining Chopped Chocolate Fudge Bars

In a bowl set over a pan of boiling water, or a double pan, melt the chocolate fudge bars together with the caramel and cocoa powder. When fully melted and combined set aside to cool. The mixture needs to be cool but not set so stir occasionally and when ready beat together well with the cream cheese and icing sugar. The topping can now be used for the cupcakes. If not eaten (unlikely) they will need to be stored in the fridge due to the cream cheese.

I decided to package up some cupcakes as Easter gifts so added pretty spring toppers, some stripy paper cups with an added ribbon and popped them into gift boxes. I found some gorgeous Oxfam Easter cards and these were my inspiration for the toppers – spring flowers, little birdcages and birds – they looked perfect with the cupcakes.

Here’s how I made the little bird cupcake toppers…

I rolled out some pale ice blue roll-out sugar-paste and cut fluted circles to fit the top of my cupcakes, with a pastry cutter. I then cut heart shapes from white sugar-paste and some smaller hearts in pink. I cut each heart in half to give the shapes for the bird’s body and the wings. I then cut little pink blossoms with a cutter and completed the topper by piping some legs and an eye on the bird and some dots around the edge.


I would like to say a very Happy Easter and a big thank you to everyone who has liked my posts – I am really grateful and will be popping by your blogs to have a read and say hello!
Design B_ (2)

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4 thoughts on “Chocolate Fudge Cupcakes for Easter

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