Go Back
+ servings

Milk Chocolate Fondant CupCakes

This is a recipe based on Chocolate Fondant Cupcakes from Cake Days by the Hummingbird Bakery. I have tweaked it a little and substituted milk chocolate for dark.I actually used two Easter Eggs that were left over. I crumbled flaky chocolate over the top to really whip them up into a cupcake frenzy.
Course cake
Cuisine English
Keyword chocolate fondant cupcakes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 513 kcal
Author Jenny


  • 40 grams cocoa powder
  • 80 grams unsalted butter softened
  • 280 grams caster sugar I use golden caster sugar
  • 200 grams self raising flour
  • 1 pinch salt
  • 2 large eggs
  • 240 mls semi skimmed milk

Filling and Frosting

  • 200 grams milk chocolate
  • 200 mls double cream


  1. Make the icing first to allow it to cool completely in the fridge for a couple of hours to thicken up enough to hold its shape. Break the chocolate up and place in a bowl. Heat the cream up in a saucepan to near boiling point. Immediately pour over chocolate and gently stir until the chocolate has completely melted. Cover, cool a little and place in the fridge for a couple of hours.
  2. Preheat the oven to 190 C and fill a 12 cup muffin tin with paper cases.
  3. Using a hand held electric whisk or free standing mixer mix the flour, cocoa, butter, sugar and salt on a slow speed until it is a sandy rubble and no lumps of butter are present.
  4. Measure out the milk in a jug and then add the eggs and mix well. Still on slow speed pour ¾ of the wet ingredients into the bowl until well incorporated. Then scrape down the sides of the bowl and add the rest of the liquid before turning up the speed to medium until the mixture is a smooth batter.
  5. I put the batter into a jug to make it much easier to fill the paper cases about ⅔ full.
  6. Bake for 18-20 minutes or until springy to the touch.Leave on a wire rack to cool completely.
  7. When cool use a tea spoon to remove a spoon full of cake about 3mm deep and 3mm wide.Quite a big chunk really.Using another tea spoon fill the hole ¾ full with icing.Cut off the corresponding cake chunk to allow it to sit comfortably back on top of the hole. Cover the cakes with a generous dollop of milk chocolate icing and sprinkle with flaky chocolate,
  8. Apply to gorgeous children's faces.
Nutrition Facts
Milk Chocolate Fondant CupCakes
Amount Per Serving
Calories 513 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g113%
Cholesterol 96mg32%
Sodium 46mg2%
Potassium 230mg7%
Carbohydrates 59g20%
Fiber 3g13%
Sugar 41g46%
Protein 6g12%
Vitamin A 730IU15%
Vitamin C 0.2mg0%
Calcium 67mg7%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.