Triple Chocolate Fudge Cupcakes

cook 20 mins
  • 125 g (4 oz) unsalted butter, softened
  • 125 g (4 oz) caster sugar
  • 2 large eggs, lightly beaten
  • 2 tablespoons chocolate hazelnut spread
  • 125 g (4 oz) self-raising flour, sifted
  • 1 teaspoon baking powder
  • 25 g (1 oz) cocoa powder, sifted, pluse extra to serve
  • 3 tablespoons mascarpone cheese
  • 75 g (3 oz) white chocolate chunks or chips
  • 50 g (2 oz) milk chocolate chunks or chips
  • crème fraîche, to serve
  • Line a 12-hole nonstick muffin tin with paper cupcake cases. Place all of the ingredients except the chocolate chunks in a large bowl and beat together with a hand-held electric whisk until creamy, then fold in the chocolate chunks.
  • Spoon the mixture into the prepared muffin tin and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes, or until risen and just firm. Transfer to wire racks to cool slightly.
  • Serve warm with crème fraîche, dusted with cocoa powder.
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