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Rum Fudge Fruitcake Cupcakes

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“Combination of Fruitcake and a Cakey Brownie....I created this recipe...YAY”
12 cupcakes

Ingredients Nutrition

  • 12 cup butter
  • 4 ounces unsweetened chocolate
  • 1 38 cups sugar
  • 3 eggs
  • 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


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

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