Choco Fudge Cupcakes

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It was my boyfriend’s birthday a few weeks ago which was a great excuse to get into the kitchen and do some baking. He’s allergic to eggs so baking things he can eat always proves to be a bit of challenge. BUT…a few years ago I found this amazing egg-free chocolate cake recipe which always go down an absolute storm. I added a handful of chocolate chips and even more fudge chunks which melt into the chocolate sponge to make it extra gooey.

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So here’s how (makes 12): 

  • 180g plain flour
  • 200g golden caster sugar
  • 40g cocoa powder
  • 1 tsp bicarbonate soda
  • a pinch of salt
  • 240ml water
  • 80ml vegetable oil
  • 1 tbsp white wine vinegar
  • 1 tsp vanilla extract
  • 100g fudge chunks
  • 50g dark chocolate chips

Chocolate Buttercream:

  • 300g icing sugar
  • 150g unsalted butter
  • 40g cocoa powder
  • 40ml milk
  • handful of fudge chunks for decorating

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Method:

Pre-heat the oven to 180C (160C fan) and line a cupcake tin with cases. Mix flour, sugar, cocoa, bicarbonate soda and salt until well blended. Add water, oil, vinegar, vanilla and chocolate and fudge chunks. Spoon mixture into cases and bake for 25-30 minutes. Leave to cool before icing. To make the chocolate buttercream mix all the ingredients together until smooth. Use a palette knife to cover the cakes and top with fudge chunks.

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