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How To make Fudge Filled Cupcakes
2/3 c Semi-sweet chocolate chips
6 oz Butter
1 1/4 ts Vanilla extract
4 Eggs; large
1 1/2 c Sugar
1 c All-purpose flour
Filling: 8 oz Cream cheese, softened
1/4 c Sugar
1 Egg, beaten; large
1/2 c Semi-sweet chocolate chips
Preheat oven to 350 degrees. Line 30 cupcake tins with paper or foil cupcake liners. In double boiler, set over medium heat, melt the 2/3 cup of chocolate chips, butter and vanilla. Stir until smooth. Remove from heat. Beat the eggs until frothy, using a whisk or electric mixer. Gradually, beat in the sugar until it dissolves. Gradually, beat in the flour. Fold in the chocolate mixture. Fill the cupcake tins 1/3 full with the chocolate batter. Mash together the cream cheese, sugar and egg until blended. Fold in the 1/2 cup of chocolate chips. Drop a heaping teaspoonful of filling into each cupcake. Cover cream cheese filling with another generous spoonful of batter. Bake for 25 to 30 minutes. Let cupcakes cool completelyon a rack before storing in a covered container.
How To make Fudge Filled Cupcakes's Videos
Easy Homemade Chocolate Cupcakes with Coconut Filling and Fudge Topping
Learn how to make these fluffy chocolate cupcakes with a delightful coconut surprise and a heavenly chocolate fudge topping! This easy recipe requires no electric mixer, making it perfect for beginners. In just 30 minutes of prep time and 20 minutes of cooking time, you can create 18 delicious cupcakes! The chocolate cake batter has simple ingredients, while the coconut filling adds a sweet and creamy touch. Top it off with a smooth chocolate fudge and a sprinkle of shredded coconut.
▶ Learn how to make sweetened condensed milk at home in 5 minutes:
✓ Enable subtitles for your language in the video settings.
0:00 - Intro
0:34 - Chocolate Cake
2:31 - Coconut Filling
3:46 - Chocolate Fudge Topping
4:47 - Eating These Delicious Cupcakes
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????Products:
- Muffin Pan - 12 cup (similar):
- Cooling Rack:
- Digital Kitchen Scale:
- Stainless Steel Whisks:
- Heat Resistant Silicone Spatula Set:
- Measuring cups:
- Measuring Spoons:
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links above.
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Ingredients:
For the Chocolate Cake:
2 cups (240g) All-purpose flour
1/3 cup (30g) Unsweetened cocoa powder
2 tsp (8g) Baking powder
1/2 tsp (3g) Baking soda
1/4 tsp (1g) Salt
1 cup (200g) Granulated sugar
2 large eggs at room temperature
1/2 cup (110g) Vegetable oil (any flavorless vegetable oil like canola, corn, or sunflower)
1 tsp (5g) Vanilla extract
1 cup (240g) Slightly warm water
For the Coconut Filling:
1 cup (60g) Finely shredded unsweetened coconut
About 1/2 cup (150g) of Sweetened condensed milk*
*The amount may vary depending on the type of coconut used. If using fresh coconut, you may need less condensed milk as it contains more moisture compared to desiccated coconut.
For the Chocolate Fudge Topping:
70g (about 1/2 cup) Semi-sweet chocolate (40% cocoa solids)
1/3 cup (100g) Sweetened condensed milk*
*You may need to use a little more if using chocolate with 50-60% cocoa solids.
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#cupcake #chocolate #dessert
Nutella Fudge Cupcakes! Small Batch Cupcake Recipe by Cupcake Addiction
For the printable recipe click here:
Nutella Fudge Sundae CUPCAKES?! Ohhhhh yeah - these are EVERYTHING you're imagining right now, and more!
This awesome small batch recipe makes just 6 cupcakes but can easily be doubled, tripled or even more.
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Ingredients:
For the cake batter
30g / 1oz Cocoa (unsweetened)
1 X-large (or large) egg
120g / 4oz self raising flour (or you can use plain / all purpose flour and add 1tsp baking powder as a rising agent)
120g / 4oz superfine (caster) sugar
65g / 2.5oz butter (I used salted but you can use unsalted and add a pinch of salt)
1 good tablespoon of Nutella
1/2 tsp vanilla
2tbsp oil (olive or vegetable are best but any will do)
1/3 cup water
PLUS additional Nutella to fill the cakes with :)
For the Ganache
100g / 3.5oz dark chocolate
50ml / 2oz cream (whipping cream or pouring cream are fine here)
For the frosting:
300g / 11oz powdered sugar
100g / 3 3/4oz butter (I used salted but you can use unsalted and add a pinch of salt)
1tsp vanilla essence
2tbsp Nutella
Tools:
Sharp knife
Cupcake Wrapperes
Ice Cream Scooper
Electric mixer
Cupcake tray
Piping bags
Open piping tips
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Chocolate Cupcakes Recipe | How to Make Chocolate Cupcakes
Learn how to make the best chocolate cupcakes – super moist, fluffy and chocolaty cupcakes with chocolate buttercream. This recipe is very easy and better than any store bought cake mix.
Printable Recipe:
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12-14 cupcakes
For the cupcakes:
1 cup (125g) All-purpose flour
1/3 cup (40g) Cocoa powder
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1 large Egg
1 cup (200g) Sugar
1/2 cup (120ml) Buttermilk
1/3 cup (80ml) Vegetable oil
1/2 cup (120ml) Coffee
1 teaspoon Vanilla extract
For the frosting:
1/2 cup (115g) Butter, softened
1/3 cup (40g) Cocoa powder
1¾ cups (220g) Powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons heavy cream
1/4 teaspoon Salt
Directions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Add sugar, stir and set aside.
3. In a separate bowl whisk all wet ingredients.
4. Add dry ingredients to wet ingredients and whisk just until combined. don’t overmix.
5. Scoop the batter into cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
6. Make the buttercream: In a large bowl, beat butter until fluffy. Add cocoa powder and. beat until combined. Beat in powdered sugar, one cup at a time, beating in between. Add vanilla extract, heavy cream and beat until incorporated. Transfer to a piping bag, pipe onto the cupcakes.
7. Sprinkle some chocolate sprinkles.
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THE BEST EGGLESS TRIPLE CHOCOLATE FUDGE Cupcakes with Dark Chocolate Fudge Frosting ????????????????
I’ve got 3 words - TRIPLE CHOCOLATE CUPCAKES
I’ve made quite a few variations of eggless sponge cake in the past on my YouTube channel and this time, I decided to do experiment with yet another method which seems to have been a roaring success!
These chocolate cupcakes are SO soft, fluffy and incredibly moist - you’ll want to eat the whole batch!
As if that wasn’t enough, I’ve used the Chocolate Fudge Frosting from yesterday’s Shorts to fill and frost the cupcakes!
The filling contains the fudge frosting after it has cooled down slightly
whereas the actual cupcake frosting uses fudge frosting which has been chilled thoroughly and then whipped to a fluffy, airy consistency!
You cannot be a chocolate lover and NOT make these cupcakes!
✅Recipe:
✅For the Cupcakes (Makes 12 Cupcakes):
????1 tablespoon Vanilla Custard Powder
????2 tablespoons caster sugar
????400 grams warm milk
????1 teaspoon vinegar
????200 grams All Purpose Flour
????30 grams cocoa powder
????120 grams caster sugar
????1 teaspoon baking soda
????1 teaspoon baking powder
????1 teaspoon instant coffee powder
????75 grams melted salted butter
For the Fudge Frosting
????200 grams Fresh Cream (25% Fat minimum)
????200 grams Dark Chocolate
????100 grams sweetened condensed milk
????100 grams salted butter
????1/2 teaspoon Instant Coffee Powder
????Pinch of Sea Salt
✅Process:
????Preheat oven to 160 Celsius
????In a bowl, combine custard powder and 2 tablespoons caster sugar. Add the warm milk and whisk until combined.
????Add vinegar. This will curdle the milk giving you a custardy buttermilk
????Into this add the All Purpose Flour, cocoa powder, baking soda, baking powder, instant coffee powder and caster sugar
????Whisk until well combined and a smooth velvety batter forms.
????Now pour melted salted butter along the side of the bowl while constantly whisking.
????Do not overmix the batter.
????Pour into cupcake liners 3/4th of the way through.
????Baker at 160 Celsius for 25-30 minutes or until a skewer / toothpick inserted in the centre emerges clean
????Once the cupcakes cool, make a cavity in the centre with the back of a large piping tip or knife and fill with cooled fudge frosting and top the cupcakes with whipped chocolate fudge frosting.
????Finish off with sprinkles or candied hazelnuts and serve.
✅Note: The Full recipe reel for the Dark Chocolate Fudge Frosting is available in Yesterday’s reel. SO do check that out!
What is your favourite cupcake flavour? Let me know in the comments below ????????
Decadent Soft Moist Chocolate Cupcakes with Chocolate Fudge Sauce Condensed Milk Buttercream
↓↓↓↓↓↓↓ Click for Ingredient Measurements ↓↓↓↓↓↓↓
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FUDGE Chocolate Frosting THICK Smooth Delicious Silky THE BEST FUDGE FROSTING EVER! Cake Frosting:
COMPILATION Devil's Chocolate Loaf Cake with Caramel Ganache Triple Chocolate Chip Banana Loaf Cake:
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INGREDIENTS:
CHOCOLATE CUPCAKES: Makes 12
175g Self Raising Flour
65g Cocoa Powder
Pinch of Salt
200g Fine Sugar
1 Teaspoon Coffee Granules - Optional
2/3 Cup Light Olive Oil
Splash of Vanilla
3/4 Cup Milk
2 Large Eggs
CHOCOLATE FUDGE SAUCE BUTTERCREAM: Makes about 5 Cups
500g Unsalted Softened Butter
1 x 395g Can Sweetened Condensed Milk
1 - 1 ½ Cups Hot Fudge Sauce - room temperature
My Fudge Sauce recipe:
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INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
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Mama’s fudge filling recipe tutorial for cupcakes
Mama’s fudge filling
1 cup butter
3 cups granulated sugar
1 cup cocoa powder
1/2 tsp salt
1 cup milk
Melt butter in sauce pan. Add sugar, salt, milk, and sift in cocoa powder. Cook on medium low stirring constantly for 20 minutes or until smooth and sugar is dissolved.
Cool completely before using as cupcake filling or use as an ice cream topper.
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