Fudgey Chocolate Cupcakes (Print Version)

Super moist chocolate cupcakes hinted with coffee and finished with smooth, creamy fudge frosting. A treat that'll wow anyone who loves chocolate.

# Ingredients:

→ Cupcake Base

01 - ½ cup buttermilk
02 - 1 cup white sugar
03 - 2 eggs, large
04 - 1 teaspoon vanilla essence
05 - ½ teaspoon baking powder
06 - ¼ teaspoon salt
07 - ¾ teaspoon baking soda
08 - 1 cup plain flour
09 - ½ cup hot coffee or water
10 - ½ cup cocoa powder, unsweetened
11 - ½ cup cooking oil

→ Chocolate Frosting

12 - 1 pinch salt
13 - ¼ cup softened butter
14 - ½ cup cream, heavy
15 - 1 teaspoon vanilla essence
16 - 2 cups confectioners' sugar
17 - 1 cup chocolate chips, semi-sweet

→ Extra Decorations

18 - Chocolate sprinkles
19 - Shreds of chocolate
20 - White chocolate drops

# Steps:

01 - Get your oven ready by heating it up to 350°F (175°C). Line up a 12-cup muffin tray with cupcake wrappers.
02 - Stir cocoa powder, salt, baking soda, baking powder, and flour together in a medium bowl until all smooth and evenly mixed.
03 - In a bigger bowl, whisk together the vanilla, sugar, eggs, and oil until it's nice and smooth.
04 - Add the dry mix little by little to the wet blend, mixing gently, while pouring in the buttermilk bit by bit in between. Start and finish with dry ingredients.
05 - Mix in your hot coffee or water slowly until the batter gets smoother. It might seem a little watery, but that’s totally fine.
06 - Pour batter evenly into all cupcake liners, keeping them no more than two-thirds full. Overflowing isn’t great.
07 - Let it bake in the oven for 18-20 minutes until a toothpick placed in the middle comes out clean or slightly crumbly.
08 - Take them out and let them chill in the tray for 5 minutes. Move them to a wire rack to fully cool before adding frosting.
09 - Melt the chocolate chips by pouring warm heavy cream over them in a heatproof bowl. Wait 2 minutes before stirring shiny and smooth. Let it cool.
10 - Mix softened butter on high until fluffy, then slowly add powdered sugar, a pinch of salt, and vanilla. After blending on low, beat faster until creamy.
11 - Turn the mixer to medium speed and gradually pour the cooled chocolate into the creamy butter mixture, beating until rich and velvety.
12 - Make sure the cupcakes are at room temperature before frosting. If the frosting feels too soft, pop it in the fridge for 10 minutes.
13 - Sprinkle on chocolate curls, white chips, or anything else you like for decoration.
14 - You can serve these right away or store them in a tight box. They’ll keep fresh on the counter for 1-2 days or in the fridge up to 5 days.

# Helpful Notes:

01 - Warm coffee deepens the chocolate flavor but doesn’t leave a coffee taste.
02 - Have all your ingredients at room temperature to get the best texture.
03 - Don’t overmix once the dry stuff is in. Overmixing can toughen cupcakes.
04 - Make the frosting earlier and keep it in the fridge. Warm it up and whisk before using if needed.

Back