Kladdkaka Cupcakes with a Chocolate Fudge Topping
Servings: 12 cupcakes
Ingredients
Cupcakes:
- 100g (3½ oz) dark chocolate
- 100g (⅓ cup + 1 tbs) butter
- 50ml (3 tbs) milk or brewed coffee
- 60g (⅓ cup) brown sugar
- 60g (⅓ cup) white sugar
- 2 eggs (medium)
- 40g (⅓ cup) flour (see note 1)
- 1 tbsp cocoa
Fudgy topping:
- 50ml (¼ cup) whipping cream
- 20g (2 tbs) sugar
- 1 tbsp dark syrup
- 25g (¼ cup) dark chocolate
- 25g (2 tbs) butter
Topping:
- chopped nuts (see note 2)
Instructions
Cakes:
- Pre-heat the oven to 170ºC (350ºF). Line a muffin tin with cupcake cases.
- Gently heat the chocolate and butter together in a pan (or use a Bain Marie if you prefer).
- When the ingredients have almost melted, remove from the heat, stir, and add the milk or coffee. Leave until mixture cools a little.
- In a bowl, beat the eggs and sugar together.
- Stir in the chocolate mixture.
- Combine the flour and cocoa, then add to the other ingredients. Stir until well mixed.
- Pour into the cupcake cases (it's a fairly thin batter) until they are about half way full.
- Bake for 12-14 minutes. The top should be fairly spongy when pressed.
- Remove from the oven and set to one side while you make the topping.
Chocolate fudge:
- Combine all the fudge ingredients in a pan (apart from the butter).
- Allow to cook for around 15 minutes, just until the mixture starts to thicken.
- Remove from the heat and beat in the butter.
- Spoon on top of each cupcake. Don't overfill or you will end up with a runny mess.
- Sprinkle with whatever you fancy (I used cashews on some) and enjoy!
Notes
I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
- You can use spelt or regular flour for this recipe (just use the same amount)
- I used chopped cashews because that's what I had on hand. You can use any nuts or toppings you like (or nothing at all).
