LOLA’s Fudge Brownie cupcake was created in our kitchens to celebrate National Chocolate Week in the UK. It is dense and rich and wonderfully fudgy. The gooey chocolate gives it warmth and the nuts add a fabulous crunch. With the cube of brownie on top, indulgent doesn’t begin to describe it.
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 180˚C/350˚F/ Gas 4.
Sift together the flour, baking powder and salt in a bowl.
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. Remove from the heat and beat in the sugar and vanilla with an electric hand mixer.
Add the eggs, one at a time and beat briefly until just combined. Reduce the speed to low and add the sifted dry ingredients. Beat briefly again just until combined. Stir in the chopped nuts and white chocolate, if using.
Divide the mixture between the muffin cases. Bake in the preheated oven for 25–30 minutes or until well risen and a skewer inserted in the middle comes out clean. 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.
Put the sugar, lemon juice and 60 ml/¼ cup water in a saucepan and stir. Cook over medium–high heat until the sugar dissolves, then cook without stirring until dark caramel in colour, about 7–10 minutes.
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.
Add the chocolate and stir until melted and smooth. Let cool completely, whisking occasionally (about 1 hour). Refrigerate for 1–2 hours, whisking occasionally.
Spread the frosting over the cold cupcakes using a spatula. Drizzle with chocolate sauce and top with a cube of brownie.