Chocolate Fudge Cupcakes With A Caramel & Chocolate

Name: Chocolate Fudge Cupcakes With A Caramel & Chocolate Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 ounces dark chocolate grams/ 3.5, 70%% cocoa solids, finely choppe; 60 ounces butter grams/ 2.1, finely chopped; 65 ounces caster sugar grams/ 2.3; 60 milliliters Frangelico; 1 egg yolk; 55 ounces self raising flour grams/ 1.9; 7 dutch process cocoa sifted; 65 ounces caster sugar grams/ 2.3; 1/2 teaspoon lemon juice; 150 milliliters cream pouring; 200 ounces milk chocolate grams/ 7, finely chopped

Servings: persons

100 ounces dark chocolate grams/ 3.5, 70%% cocoa solids, finely choppe
60 ounces butter grams/ 2.1, finely chopped
65 ounces caster sugar grams/ 2.3
60 milliliters Frangelico
1 egg yolk
55 ounces self raising flour grams/ 1.9
7 dutch process cocoa sifted
65 ounces caster sugar grams/ 2.3
1/2 teaspoon lemon juice
150 milliliters cream pouring
200 ounces milk chocolate grams/ 7, finely chopped

1
Preheat oven to 160c/320f. Combine chocolate, butter, sugar and Frangelico in a small saucepan and stir continuously over low heat until smooth and combined. Remove from heat, whisk in egg yolk, then flour and cocoa until smooth and just combined. Stand small patty cases in mini muffin tins and fill each to about 2/3s full - you should get around 24. Bake until cakes are just set (12-15 minutes). Stand in tins for 10 minutes, then cool completely on a wire rack.
2
Combine sugar, lemon juice and 40ml water in a saucepan and stir to combine. Stir over medium-high heat until sugar dissolves, then cook without stirring until dark caramel in colour (3-4 minutes). Remove from heat, add cream and stir to combine. Add chocolate, return to heat and stir continuously until smooth and combined. Cool completely, whisking occasionally until cooled to room temperature (around an hour), then transfer to the refrigerator for another 20 mins to firm up (whisking every 5 minutes). Place in a piping bag fitted with a 5mm plain nozzle. Pip

20051

kcal

Calories

1034

Fat

2586

Carbs

231

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 ounces dark chocolate grams/ 3.5, 70%% cocoa solids, finely choppe, 60 ounces butter grams/ 2.1, finely chopped, 65 ounces caster sugar grams/ 2.3, 60 milliliters Frangelico, and more.

Yes, Chocolate Fudge Cupcakes With A Caramel & Chocolate Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Fudge Cupcakes With A Caramel & Chocolate Ganache

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions