Ingredients

The following ingredients have 4 Servings
  • 130 g plain (all purp) flour ((1 cup / 4.6oz))
  • 40 g dutch processed cocoa ((½ cup / 1.4oz))
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted and cooled ((113g / 1 stick))
  • ½ cup caster (superfine) sugar ((100g / 3.5oz))
  • ½ cup, packed brown sugar ((100g / 3.5oz))
  • 2 large eggs, room temp
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk ((180ml))
  • 226 g unsalted butter, softened ((2 sticks / 1 cup / 8oz))
  • 55 g melted chocolate (50% cocoa solids) ((2oz))
  • 2 ½ cups icing (powdered) sugar ((325g / 11.5oz))
  • ¾ cup dutch process cocoa ((70g / 2.5oz))
  • ½ cup thickened cream
  • 2 teaspoons vanilla extract

Instruction

  • Preheat your oven to 350F / 180C / 160C fan and line your muffin tins with paper cases
  • In a medium bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
  • In a large bowl with a balloon whisk, beat together the melted butter and both sugars until combined.
  • Add the eggs one at a time, scraping down the sides of the bowl each time and beating until the mixture is smooth.
  • Add the vanilla and mix through.
  • Add ⅓ of the flour mixture to the wet ingredients. Stir through gently with your spatula until just combined.
  • Now add half of the buttermilk, mix gently again. Repeat this process - flour, buttermilk, flour - each time mixing until just combined. Be careful not to overmix.
  • Fill the cupcake cases to about only to about ⅔ full (IMPORTANT - careful not to overfill).
  • Bake in the oven for around 18-22 minutes (regular muffin tin cooks quicker than the silicone type). Turn the pan at the halfway point so they bake evenly. When a toothpick inserted comes out with just a crumb or two, they are done.
  • Cool in the tin for 5 minutes before turning out onto a cooling rack. Make sure they are completely cool before frosting.
  • FOR THE CHOCOLATE FUDGE FROSTING: Beat the butter and sugar in a bowl (or a stand mixer) on low speed until it comes together.
  • Add the cocoa then beat until it comes together again - you'll need to scrape down the bowl a couple of times and it will be very thick at this stage.
  • Add half the cream, the melted (but cooled) chocolate and the vanilla and beat for another 4-5 minutes on medium until much lighter and fluffy. Scrape down the sides of the bowl often.
  • Add the remaining cream and beat on low for 30 seconds or until incorporated. By now it should be lightened and soft but hold it's shape. If too loose to pipe, just add a touch more sugar. The buttercream will firm up slightly as the chocolate in it re-sets.
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