Lyle’s® Chocolate Fudge Cupcakes

Ingredients

Increase Portion Size

Ingredients Cupcakes

  • g Butter
  •   2 tbsp Lyle’s Golden Syrup®
  •   2 Eggs
  • g Self Raising Flour
  •   1/2 tsp Bicarbonate of Soda
  • g Dark Cocoa Powder
  • g Soft Brown Sugar
  • ml Milk

Buttercream

  • g Unsalted Butter Softened
  •   2 tbsp Lyle’s Golden Syrup®
  • g Tate & Lyle® Icing Sugar
  • g Melted Dark Chocolate

Method

  • 1

    Step 1

    For the Cupcakes: Pre-heat the oven to 180°C Fan / Gas Mark 4. Whisk the butter and Lyle’s Golden Syrup® until soft and creamy, then beat in the eggs a little at a time.
  • 2

    Step 2

    Sift in the flour, bicarbonate of soda and cocoa, then fold into the mixture.
  • 3

    Step 3

    Gradually add the milk and stop when the mix reaches a soft consistency that easily falls from the spoon.
  • 4

    Step 4

    Line a bun tray with 9 cupcake cases and equally divide the mixture into them.
  • 5

    Step 5

    Bake for 20 minutes or until a skewer comes out clean.
  • 6

    Step 6

    For the Buttercream: Beat the butter and Lyle’s Golden Syrup® together.
  • 7

    Step 7

    Sift in Tate & Lyle® Icing Sugar until soft and smooth, then mix in the melted chocolate.
  • 8

    Step 8

    Spoon into a piping bag fitted with a star nozzle and pipe circular swirls on the top of your cooled chocolate cupcakes.

Ingredients

  • 110 g Butter
  • 2 tbsp Lyle’s Golden Syrup®
  • 2 Eggs
  • 100 g Self Raising Flour
  • 1/2 tsp Bicarbonate of Soda
  • 20 g Dark Cocoa Powder
  • 60 g Soft Brown Sugar
  • 50 ml Milk
  • 100 g Unsalted Butter Softened
  • 2 tbsp Lyle’s Golden Syrup®
  • 70 g Tate & Lyle® Icing Sugar
  • 60 g Melted Dark Chocolate