Description
Rich chocolate dreams come alive in these heavenly chocolate fudge cupcakes, promising pure indulgence with each delectable bite. Moist, deeply chocolatey, and crowned with silky frosting, these treats deliver pure bliss that will melt hearts and delight dessert enthusiasts.
Ingredients
Scale
Dry Ingredients:
- 1 cup (125 grams) all-purpose flour
- ½ cup (40 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
Liquid and Fat Ingredients:
- ½ cup (115 grams) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) buttermilk (or milk + ½ teaspoon vinegar)
- ½ cup (120 milliliters) hot coffee or hot water
Frosting Ingredients:
- ½ cup (115 grams) unsalted butter, softened
- 2 cups (250 grams) powdered sugar
- ½ cup (40 grams) unsweetened cocoa powder
- ¼ cup (60 milliliters) heavy cream (or milk)
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Prepare the oven environment by adjusting the temperature to 350F (175C) and setting up a 12-cup muffin tin with protective cupcake liners.
- Create a dry ingredient foundation by whisking flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl until thoroughly combined.
- In a separate vessel, harmonize melted butter with granulated and brown sugars, stirring until the mixture achieves a uniform consistency.
- Incorporate eggs and vanilla extract into the sugar mixture, blending until the ingredients are fully integrated.
- Gently fold dry ingredients and buttermilk into the wet mixture, alternating between additions to maintain a smooth batter texture.
- Introduce hot coffee to the batter, which will naturally thin the mixture – this is an expected characteristic of the recipe.
- Distribute the batter evenly into cupcake liners, filling approximately three-quarters of each cavity.
- Transfer the muffin tin to the preheated oven and bake for 18-20 minutes, verifying doneness by inserting a toothpick that emerges clean.
- Allow cupcakes to rest in the pan for 5 minutes before transferring to a wire cooling rack to reach room temperature.
- Prepare the frosting by whipping butter until it becomes creamy and light.
- Gradually integrate powdered sugar and cocoa powder, mixing thoroughly to create a smooth base.
- Enhance the frosting by adding heavy cream, vanilla, and salt, beating until the mixture develops a fluffy, spreadable consistency.
- Adjust frosting thickness by incorporating additional cream, one tablespoon at a time, if needed.
- Decorate cooled cupcakes using a piping bag or spatula, applying the frosting with artistic flair.
- Optional embellishment includes sprinkling chocolate shavings, decorative sprinkles, or drizzling fudge sauce.
- Serve immediately or preserve in an airtight container to maintain freshness.
Notes
- Cool the cupcakes completely before frosting to prevent melting and ensure a clean, professional look.
- Replace buttermilk with dairy-free alternatives like almond milk or yogurt for a vegan-friendly version.
- Use room temperature ingredients to help the batter mix more smoothly and create a more consistent texture.
- The hot coffee intensifies the chocolate flavor and creates a richer, more decadent cupcake experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310
- Sugar: 27g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg