Russian Fudge Cupcakes




  • 110g butter, softened
  • 1 cup sugar
  • 2 eggs, room temperature
  • ¾ cup self-rising flour
  • ½ cup + 2 Tbsp plain flour
  • ½ cup milk
  • 1 tsp vanilla essence
  • 2 Tbsp golden syrup


  1. Preheat oven to 175 degrees Celsius. Line two 12-cup muffin tins with cupcake liners.
  2. Cream butter until smooth. Gradually add sugar and cream until light and fluffy
  3. Add eggs one at a time, beating well after each addition.
  4. In a small bowl, whisk together plain and self-rising flour. Add flour mixture to wet ingredients in three additions, alternating with milk and vanilla.
  5. Add golden syrup and mix until well combined.
  6. Spoon batter into cupcake liners to ¾ full. Bake for 20 -25 minutes or until a skewer comes out clean.
  7. Cool cupcakes in pan for 15 minutes before placing on rack to cool.

Icing & Topping


  • 150g homemade Russian fudge + extra to decorate
  • 100g butter, softened
  • 2 ½ cups icing sugar, sifted
  • 1 – 2 Tbsp milk to thin


  1. Cut Russian fudge into pieces and grind in food processor until it is a small crumb.

Note: It will look slightly wet, but dry to the touch and be able to be formed into a soft dough if pressed together.

  1. Beat butter until smooth. Add icing sugar and 1 Tbsp of milk and mix until well combined and soft icing begins to form.

Note: Too thick? Add another tablespoon of milk. Too thin? Add icing sugar by the tablespoon.

  1. Once at the desired consistency, add Russian fudge crumbs. Mix until well combined. The icing will take on a pale caramel colour and most of the fudge will disappear, leaving only a few specs visible.
  2. Fit a decorating bag with a large, open tip such as Wilton’s 1M or #12 and fill with icing. Pipe onto cupcakes as desired.
  3. Place a small handful of Russian fudge in food processor and pulse until broken into small pieces. Sprinkle atop each cupcake.

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3 Responses to "Russian Fudge Cupcakes"

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  1. Kelly

    April 19, 2013 at 6:56 pm

    Can I just say I LOVE your blog. I’ve made three of your recipes so far – deconstructed crunchie bar cupcakes, hot cross cupcakes and today the Russian fudge cupcakes – and they have all been awesome. Not quite as pretty as yours, but they taste amazing! So thank you! And I look forward to trying out more of your creations :) x

    • KirstenM

      April 19, 2013 at 9:05 pm

      Oh Kelly, thank you so much! That’s so kind of you – I’m so pleased to hear you’ve liked my recipes! I’m sure they looked absolutely gorgeous – I’d love to see a photo sometime :) again, thank you and have a great weekend x

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