A special treat for your other half (or to have on your own, we won't judge!)


  • 75 g extra dark fine cooks chocolate, roughly chopped
  • 125 g plain flour
  • 0.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • pinch of salt
  • 100 g unsalted butter, softened
  • 250 g caster sugar
  • 3 medium eggs
  • 1 tsp natural vanilla extract
  • 125 g soured cream
  • 100 ml water
  • swirl cupcake chocolate icing
  • 2 packs of fudge chunks



  1. Preheat the oven to 180ºC. Place the chocolate in a heatproof bowl and then place over a pan of simmering water. Ensure the water is not touching the base of the bowl.
  2. Melt the chocolate, stirring frequently. Remove from the heat and allow to cool slightly.
  3. Combine the flour, baking powder, bicarbonate of soda and salt, and sieve together to make the flour mix.
  4. Separately, beat together the sugar and butter in a large bowl.
  5. Gradually add the eggs to the mixture, adding a spoonful of flour mixture with each egg to avoid curdling.
  6. Mix in the melted chocolate, vanilla extract, soured cream and water until combined. Add the remaining flour and mix well.
  7. Spoon into cupcake cases and bake in oven for 25 minutes.
  8. Remove the cupcakes from oven and allow to cool in the baking tray, then remove from tray and cool completely on a wire rack.
  9. Pipe on the Dr. Oetker Designer Chocolate Icing using the nozzles provided and then sprinkle with Dr. Oetker Fudge Chunks.

This recipe is courtesy of Dr. Oetker