Chocolate Fudge Cupcakes – Valentine Edition

These chocolate fudge cupcakes are a mini celebration of the classic Chocolate Fudge Cake: all the rich, gooey flavors you love in the full size cake, dark chocolate, honey and creamy frosting now in a small, shareable cupcake form. Perfect for Valentine’s Day or any day you want a little sweetness to keep or share!

From one chocolate cake came these small, rich cupcakes. Sometimes I like to simplify a recipe to turn it into something practical, shareable and gently festive, without too much complication.

These are the kind of bakes that fill the kitchen with warmth and quiet comfort. Dark chocolate brings depth, honey adds a subtle softness and the creamy finish ties everything together into a full, rounded flavor.

I made them in a smaller batch just enough to feel special, but not overwhelming. Perfect for sharing or saving the last one for yourself.

Ingredients

• 30 g honey

• 2 large eggs

• 100 g self-raising flour

• ¼ teaspoon baking powder

• 15 g cocoa powder

• 90 g soft dark brown sugar

• 30 g dark chocolate (70% cocoa), melted

• ½ teaspoon vanilla extract

• ½ tablespoon water

• 125 g butter (room temperature)

For the frosting (original)

• 200 g dark chocolate

• 150 ml crème fraîche (room temperature)

Or, mini buttercream rosette (as shown in the photos)

• 100 g softened butter

• 100 g icing sugar

• 1 tsp vanilla extract

Method

1. Preheat the oven to 190°C / 170°C Fan / Gas Mark 5. Line a 12-hole cupcake tin with 8–10 paper cases. To make the sponge, put all the ingredients in a mixer, making sure to sift the flour, baking powder and cocoa together.

2. Mix everything together until smooth and well combined. Divide evenly between the prepared cupcake cases, filling each about ¾ full. Bake in the preheated oven for 18–22 minutes.

3. Once baked, remove the tin from the oven and leave the cupcakes to sit for around 5–10 minutes. Then take them out of the tin and place them on a wire rack to cool completely.

4. Melt the chocolate, add the crème fraîche and mix well. Leave the frosting to thicken slightly. Spread or pipe the frosting onto the cooled cupcakes and allow it to set for a few minutes. If you would like to decorate with chocolate hearts, sprinkles or fresh berries, it is best to add them while the frosting is still soft.

5. For the final decoration, you can choose between the rich chocolate frosting above or a simple vanilla buttercream. If opting for the lighter version, whip butter with sugar until light and fluffy, mix in vanilla then transfer to a piping bag and pipe a mini rosette onto each cupcake.

If you try this recipe, I’d love to see your version!

Tag @smikiscorner on Instagram.

Čokoladni Fudge Cupcakes

Valentinovo Izdanje

Ovi čokoladni fudge cupcakes su mala proslava klasične Čokoladne Fudge Torte: sve bogate i sočne arome koje volite u celoj torti, tamna čokolada, med i kremasta čokoladna krema sada u maloj, praktičnoj i deljivoj formi. Savršeni za Valentinovo ili bilo koji dan kada želite malo slatkog užitka za sebe ili za deljenje!

Od jedne čokoladne torte nastali su ovi mali, bogati kolačići. Nekada volim da recept pojednostavim, da ga pretvorim u nešto praktično, deljivo i pomalo svečano bez mnogo komplikacije.

Ovo su oni kolači koji mirišu na toplu kuhinju i tiho popodne. Tamna čokolada daje dubinu, med blagu mekoću a kremasti završetak sve zaokružuje u pun, zaokružen ukus.

Pripremila sam ih u manjoj meri taman toliko da budu posebni, ali ne previše. Savršeni za deljenje ili za zadržavanje poslednjeg komada samo za sebe.

Sastojci

• 30 g meda

• 2 velika jaja

• 100 g samodizajućeg brašna

• ¼ kašičice praška za pecivo

• 15 g kakaa u prahu

• 90 g mekog tamno smeđeg šećera

• 30 g tamne čokolade (70% kakaa), otopljene

• ½ kašičice ekstrakta vanile

• ½ kašike vode

• 125 g maslaca (sobne temperature)

  
  

Za čokoladnu kremu

• 200 g tamne čokolade

• 150 ml crème fraîche (sobne temperature)

ILI vanila krema od maslaca (kao na slici)

• 100 g maslaca, omekšalog

• 100 g šećera u prahu

• 1 kašičica vanilin ekstrakta

Priprema

1. Zagrijati rernu na 190°C (170°C ventilatorska). Kalup za mafine obložiti papirnim korpicama. Za biskvit staviti sve sastojke po redu staviti u mikser ali brašno, prašak za pecivo i kakao prvo zajedno prosijati. Volim taj trenutak kada se suvi sastojci spoje u laganu, tamnu prašinu koja miriše na čokoladu.

2. Mutiti dok smesa ne postane svilenkasta i ujednačena. Rasporedite je ravnomerno u korpice, puneći ih do tri četvrtine. Peći 18–22 minuta, dok kuhinju ne ispuni onaj topli, čokoladni miris koji uvek podseća na nešto nežno i posebno.

3. Ostavite cupcakes da odmore nekoliko minuta, zatim ih pažljivo prebacite na rešetku da se potpuno ohlade.

4. Za kremu, polako otopiti čokoladu i umešati crème fraîche da se dobije glatka, sjajna teksturu. Ostavite da se blago stegne, te filovati kolačiće. Ako ih pripremate za Valentinovo, dodajte čokoladna srca, crvene mrvice ili nekoliko svežih malina dok je krema još mekana, da se sve nežno stopi.

   
   

5. Za završni ukras možete birati između bogate čokoladne kreme kao u originalu ili jednostavnavne vanilin kreme od maslaca. Ako se odlučite za laganiju verziju, umutite maslac sa šećerom dok ne postane lagano i vazdušasto, dodajte vanilu, prebacite u poslastičarsku kesu i istisnite mini ružicu na svaki cupcake.

Ako isprobate ovaj recept, volela bih videti vašu verziju!

Tagujte @smikiscorner na Instagramu.