Chocolate cupcakes – 2 recipes in 1

cupcake de chocolate

This cupcake recipe can be used as a tray bake as well. Don’t be scared of the runny consistency of the batter: the result is a very fluffly, redish chocolate cake.

For the filling and topping, I chose a gourmet version of a very traditional Brazilian recipe for a chocolate “fudge” called brigadeiro. I made it a bit less thick than the recipe calls for so that I could pipe it into a swirl on top of my cupcakes, but it is usually rolled into small balls and then coated with chocolate sprinkles or sugar.


3 cups flour
1 cup cocoa powder
2 eggs
2 cups caster sugar
1 cup vegetable oil
2 cups boiling water
pinch of salt
1 tsp baking soda
1 tbsp baking powder

Preheat oven to 180oC. Line 2 muffin tins with paper cups.
Combine flour, sugar and cocoa powder in a bowl. Add boiling water little by little and stir. Fold in baking soda, salt and baking powder. Pour the batter into the prepared tins and bake for about 20 minutes or until a skewer inserted in the centre comes out clean.



395g sweetened condensed milk
1 tbsp unsalted butter
⅓ cup cocoa powder
⅓ cup dark chocolate buttons, or chopped chocolate
2 tbsp double cream
¼ tsp salt

Combine all the ingredients (except vanilla) in a saucepan and cook over medium heat stirring constantly until all the ingredients are dissolved. Reduce heat to low and continue to stir with a whisk until the bottom of the pan starts to show and the mixture has thickened (I stopped at this point). Cook for 2 minutes more. Put it in a greased plate, cover with cling film and allow it to cool at room temperature.
Grease your hands and roll the mixture into small balls (makes about 30). Coat with chocolate sprinkles.


Allow cupcakes to cool. Core the cupcakes using a small sharp knife or cupcake corer. With a tiny spatula (like those used for butter) fill in the holes with fudge. Cut the top of the cores and use them as lids (discard – or eat! – the remaining parts).
Put the fudge in a piping bag and make a swirl on top of each cupcake.

cupcake de chocolate

NOTE: Should you decide to make a sheet cake or a round one, you can use this glaze:

1 cup sugar
1 cup cocoa powder
3 tbsp water
2 tbsp unsalted butter
Combine all the ingredients in a saucepan and cook until it thickens. Allow the cake to cool before spreading it on.

9 responses to “Chocolate cupcakes – 2 recipes in 1

  1. Hi,
    Where do u get those sprinkles that u made the GOURMET CHOCOLATE “FUDGE? U call chocolate buttons but id like more information where i can buy or the proper name of it.



    • Hey Raf! Thanks for stopping by 🙂 The chocolate buttons/chips are actually used to make the ganache. Those chocolate sprinkles on the outside are Callebaut’s flakes 😉


  2. Pingback: Easter Cupcakes | tea with erika·

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