Lyle's Chocolatey Fudge Cupcakes Lyle's Chocolatey Fudge Cupcakes Moist and light, everyone will love these lovely little cupcakes. Categories: cakes & cupcakes dessert afternoon tea birthday syrups Yields 9 Prep Time 40 minutes Cook Time 18-20 minutes 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 Preheat the oven to 180°C/160° Fan, 350°F, Gas 4. 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. Sift in the flour, bicarbonate of soda and cocoa, then fold into the mixture. Add a little milk to make a soft consistency (so it easily falls from the spoon) Line a bun tray with 9 cup cake cases and divide the mixture up into them. (an ice-cream scoop makes this super easy) Bake for 20 mins or until a fine skewer comes out clean For The Butter Cream Beat the butter and Lyle's Golden Syrup together. Sift in Tate&Lyle Icing Sugar until soft and smooth, then mix in the cooled melted chocolate. Place in a piping bag fitted with a star nozzle and pipe circular swirls on the top of your cooled chocolate cupcakes. Lyle's Golden Syrup Tin THIS SITE USES COOKIES. This site uses web beacons and cookies to ensure we can give you the best experience on this site. To learn more, read our privacy policy. By accepting this message you are agreeing to the use of cookies throughout the site. OK & Continue