Lola's Fudge Brownie Cupcakes

18 February 2013
Be sure to make these deliciously chocolate fudge brownies cupcakes – these are guaranteed to be a firm favourite at your Bake Club event.

Fudge Brownie CupcakesLola’s Cupcakes have kindly donated this lovely chocolate cupcake recipe. Lola’s Cupcakes has a flagship store in Mayfair and counters in Harrods, Selfridges, Tophop, Bluewater and Brent Cross.


250g plain flour
1 tsp baking powder
Pinch of salt
190g dark chocolate (70% cocoa), chopped
130g soft butter, cubed
250g caster sugar
2 tsp vanilla extract
2 eggs
60g chopped nuts (optional)
60g white chocolate (optional)
Store brought milk chocolate sauce to drizzle
12 small cubes of home-made brownie (for decoration)

Caramel Chocolate Ganache
100g caster sugar
¾ tsp lemon juice
225ml pouring or whipping cream
300g milk chocolate, finely chopped


Muffin pan lined with 12 muffin cases

  1. Preheat the oven to 180C / 350F / Gas Mark 4.
  2. Sift together the flour, baking powder and salt in a bowl.
  3. Put the chocolate and butter in a heatproof bowl over a pan of simmering water. Do not let the base of the bowl touch the   water. Heat, stirring, until the chocolate melts and you have a smooth, glossy mixture.
  4. Remove from the heat and beat in the sugar and vanilla with an electric hand mixer.
  5. Add the eggs, one at a time and beat briefly until just combined.
  6. Reduce the speed to low and add the sifted dry ingredients. Beat briefly again until just combined. Stir in the chopped nuts and white chocolate, if using, then divide the mixture between the muffin cases.
  7. Bake in the preheated oven for 25-30 minutes or until well risen and a skewer inserted in the middle comes out clean.
  8. Remove from the oven and let cool completely on a wire rack before decorating.

While the cupcakes are cooling down make the Caramel Chocolate Ganache

  1. Put the sugar, lemon juice and 60ml water in a saucepan and stir.
  2. Cook over a medium-high heat until the sugar dissolves, then cook without stirring until dark caramel in colour, about 7-10 minutes.
  3. Remove the pan from the heat, add the cream and stir briskly to combine - beware that the sugar syrup will be dangerously hot and will bubble and spit when you pour the cream in!
  4. Add the chocolate and stir until melted and smooth. Allow to cool completely (about 1 hour), whisking occasionally.
  5. Refrigerate for 1-2 hours, whisking occasionally.
  6. Spread the frosting over the cold cupcakes using a spatula. Drizzle with chocolate sauce and top with a cube of brownie.  

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