Fudgey Chocolate Cupcakes (Print Version)

# Ingredients:

→ Cupcake Batter

01 - 1 cup plain flour
02 - 1/2 cup cocoa powder (unsweetened)
03 - 3/4 teaspoon of baking powder
04 - 1/2 teaspoon baking soda
05 - A pinch (1/4 teaspoon) of salt
06 - 2 large eggs
07 - 1 cup white sugar
08 - 1/2 cup of oil (vegetable)
09 - 1 teaspoon vanilla essence
10 - 1/2 cup buttermilk
11 - 1/2 cup hot brewed coffee (or warm water)

→ Fudge Frosting

12 - 1 cup chocolate chips (semi-sweet)
13 - Half a cup of heavy cream
14 - 1/4 cup of room temperature, unsalted butter
15 - 2 cups icing sugar
16 - 1 teaspoon vanilla essence
17 - A small pinch of salt

→ Optional Toppings

18 - Chocolate curls
19 - Chocolate chips (white)
20 - Sprinkles made of chocolate

# Instructions:

01 - Set your oven to heat up to 350°F (175°C). Get a 12-cup muffin pan ready and line it with cupcake papers.
02 - In a mixing bowl (medium size), stir together all-purpose flour, cocoa powder, salt, baking powder, and baking soda. Make sure everything's smooth and without lumps.
03 - Using a larger bowl, combine the eggs, sugar, oil, and vanilla. Mix everything until you get a smooth, blended texture.
04 - Slowly add the dry ingredients to the wet stuff. Alternate with the buttermilk so it goes like this: first a third of the dry mix, then half the buttermilk, and keep alternating till it’s all in. Be careful not to overmix!
05 - Pour the hot coffee (or water) into the batter little by little and gently stir until you get a smooth, runny consistency. Yep, it’ll be pretty liquid.
06 - Evenly distribute the batter into the cupcake liners, filling each around two-thirds full. Don’t fill them to the top!
07 - Pop the pan into the hot oven and let the cupcakes bake for 18 to 20 minutes. You’ll know they’re ready when a toothpick stuck in the center comes out clean with just a crumb or two.
08 - Take the pan out of the oven and let the cupcakes rest for about 5 minutes. Move them onto a wire rack to cool off completely before you add any frosting.
09 - Put the chocolate chips in a heatproof bowl. Heat the cream on the stove until it’s just about to boil. Pour the hot cream over the chocolate and let it sit for 2 minutes. Then whisk until smooth. Let this cool to room temperature.
10 - In another large bowl, use an electric mixer to whip up the butter until it’s airy and fluffy. Gradually add icing sugar, a pinch of salt, and vanilla while mixing at a low speed. Turn up to medium-high when it’s all combined and beat till smooth.
11 - With your mixer set to medium, slowly blend the cooled chocolate mixture into the buttercream. Mix until it’s creamy, fudgy, and easy to spread.
12 - Make sure the cupcakes are totally cool. Spread or pipe the frosting on. If the frosting feels too soft, pop it in the fridge for 10 or so minutes to firm it up.
13 - Give those cupcakes some extra flair by sprinkling chocolate shavings, chips, or any of your favorite toppings on the frosting.
14 - Eat them right away, or store them in a sealed container. They’ll stay fresh for a day or two at room temperature, or up to 5 days in the fridge.

# Notes:

01 - Adding hot coffee really brings out the chocolate flavor without making them taste like coffee.
02 - For the best cupcakes, use room temperature ingredients.
03 - Overmixing can make the cupcakes less fluffy, so mix gently once the dry ingredients are in.
04 - The frosting can be made earlier and kept in the fridge. Bring it to room temperature and whip it again before spreading.

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