Chocolate Fudge Cupcakes


2 X 80g BEACON milk chocolate, melted


160ml (2/3 cup) sunflower oil

2 extra large eggs

190ml (¾ cup) milk

Chocolate butter icing:

125 butter, softened

130g (1 cup) icing sugar

45ml (3 tablespoons) cocoa powder

+ – 45ml (3 tablespoons) milk

Glace icing for drizzling top:

65g (½ cup) icing sugar mixed with

30ml (2 tablespoons) cold water


  • Preheat oven to 180 degrees C.   
  • Grease and line 12-hole muffin pan with colourful paper cups.
  • In the top of a double boiler, combine chocolate and butter. 
  • Heat, stirring occasionally, until mixture is melted and smooth. 
  • Remove from heat and allow it to cool to lukewarm.
  • Make cupcakes by mixing Golden Cloud Chocolate muffin mix,   
    oil, eggs, milk and melted chocolate together until smooth.
  • Spoon into muffin tins coming up to 2/3 of the paper cup. 
  • Bake in the oven for 30 – 35 minutes or until a skewer inserted 
    into cup cake comes out clean. Cool on wire rack and pipe rosettes 
    of chocolate icing.
  • For the icing; using an electric or rotary beater, 
    beat together butter and vanilla. 
    Gradually beat in icing sugar and cocoa, add milk. 
    Beat until the icing is light and fluffy.
Makes 12
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