Lyle's Chocolatey Fudge Cupcakes

Lyle's Chocolatey Fudge Cupcakes

Moist and light, everyone will love these lovely little cupcakes.

YIELDS

9

PREP TIME

40 mins

COOK TIME

18-20 mins

INGREDIENTS

FOR THE CAKES

  • 2 tbsp Lyle's Golden Syrup
  • 60g Tate & Lyle Light Soft Brown Sugar
  • 110g Butter
  • 2 Large eggs
  • 20g Dr Oetker Cocoa Powder
  • 100g Self-raising flour
  • ½ tsp Dr Oetker Bicarbonate Of Soda
  • Drop of milk

FOR THE BUTTER CREAM

  • 4 tbsp Lyle’s Golden Syrup
  • 150g Tate & Lyle Icing Sugar
  • 120g Dr Oetker Fine Cooks 54% Dark Chocolate (melted over a pan of hot water and left to cool)
  • 200g Unsalted butter softened

INSTRUCTIONS

For The Cakes

  1. Preheat the oven to 180°C/160° Fan, 350°F, Gas 4.
  2. Whisk the Tate&Lyle Light Soft Brown Sugar, butter and Lyle’s Golden Syrup until soft and creamy. Beat in the eggs a little at a time.
  3. Sift in the flour, bicarbonate of soda and cocoa, then fold into the mixture.
  4. Add a little milk to make a soft consistency (so it easily falls from the spoon)
  5. Line a bun tray with 9 cup cake cases and divide the mixture up into them. (an ice-cream scoop makes this super easy)
  6. Bake for 20 mins or until a fine skewer comes out clean 

For The Butter Cream

 

  1. Beat the butter and Lyle's Golden Syrup together.
  2. Sift in Tate&Lyle Icing Sugar until soft and smooth, then mix in the cooled melted chocolate.
  3. Place in a piping bag fitted with a star nozzle and pipe circular swirls on the top of your cooled chocolate cupcakes.