Dark & White Fudge Cupcakes

Ingredients for cake part only:


The water, butter, sugar, and syrup was a little hard to tell if it was done or not:


So cuuteee


Gorgeous!!!





























Dark & white fudge cupcakes
Makes 20 cupcakes

Scant 1 c water
6 tbsp butter
Generous 3/8 c superfine sugar
1 T corn syrup
3 T milk
1 t vanilla extract
1 t baking soda
Scant 1 5/8 cups all-purpose flour
2 T unsweetened cocoa

Topping:
1 ¾ oz. semisweet chocolate
4 T water
3 ½ T butter
1 ¾ oz white chocolate
3 c confectioners’ sugar

Chocolate curls:
3 ½ oz semisweet chocolate
3 ½ oz white chocolate

* Preheat the oven to 350 degrees. Put 20 paper baking cases in 2 muffin pans, or put 20 double-layer paper cases on 2 baking sheets.

*Put the water, butter, superfine sugar, and syrup in a pan. Heat gently, stirring, until the sugar has dissolved, then bring to a boil. Reduce the heat and cook gently for 5 minutes. Remove from the heat and let cool.

*Meanwhile, put the milk and vanilla extract in a bowl. Add the baking soda and stir to dissolve. Sift the flour and cocoa into a separate bowl and add the syrup mixture. Stir in the milk and beat until smooth. Spoon the batter into the paper cases until they are two-thirds full.

*Bake the cupcakes in the preheated oven for 20 minutes, or until well resen and firm to the touch. Transfer to a wire rack and let cool.

*To make the topping, break the semisweet chocolate into a small heatproof bowl, add half the water and half the butter, and set the bowl over a pan of gently simmering water until melted. Stir until smooth and let stand over the water. Using another bowl, repeat with the white chocolate and remaining water and butter. Sift half the sugar into each bowl and beat until smooth and thick. Top the cupcakes up with the frostings. Let set. Serve decorated with the chocolate curls made by shaving the chocolate with a potato peeler.

I got this recipe from: Cupcakes
by: Susanna Tee