Rum Fudge Fruitcake Cupcakes

READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup butter
  • 4
    ounces unsweetened chocolate
  • 1 38
    cups sugar
  • 1
    teaspoon vanilla essence or 1 teaspoon rum extract
  • 34
    cup flour
  • 1
    cup mixed fruit
  • Ganache
  • 4
    ounces milk chocolate
  • 4
    ounces cream
  • 1
    tablespoon butter
  • 2
    tablespoons dark rum
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DIRECTIONS

  • Preheat oven to 170°F Line a 12 holed muffin tray with cupcake liners.
  • Melt butter and chocolate over a double boiler and mix till smooth.
  • Combine sugar and chocolate mix together ina bowl. Whisk well with electric mixer. Add in vanilla essence and mix.
  • Beat eggs in 1 at a time till each egg is fully incorporated. Finally add in flour and mix well. Fold in mixed fruit.
  • Fill each cupcake liner 1/2 the way full ONLY.
  • Bake for 23 minutes Let cool thoroughly.
  • Prepare GANACHE. Bring cream to a boil. Add in chocolate and butter. Mix well till smooth and glossy. Add in rum. Let cool.
  • Fill the remaining cavity of the cupcake liner with ganache. Sprinkle whatever you like before the ganache sets.
  • Let set in the fridge.
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