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Lyle’s® Chocolate Fudge Cupcakes

A classic light and airy sponge, covered with a rich buttercream swirl.

Method

  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. Sift in the flour, bicarbonate of soda and cocoa, then fold into the mixture.
  3. Gradually add the milk and stop when the mix reaches a soft consistency that easily falls from the spoon.
  4. Line a bun tray with 9 cupcake cases and equally divide the mixture into them.
  5. Bake for 20 minutes or until a skewer comes out clean.
  6. For the Buttercream: Beat the butter and Lyle’s Golden Syrup® together.
  7. Sift in Tate & Lyle® Icing Sugar until soft and smooth, then mix in the melted chocolate.
  8. Spoon into a piping bag fitted with a star nozzle and pipe circular swirls on the top of your cooled chocolate cupcakes.