Chocolate Fudge Cupcakes
Chocolate fudge cupcakes are rich, moist treats made with cocoa powder and melted chocolate for an intense flavor. Typically topped with creamy fudge frosting, these cupcakes are perfect for chocolate lovers. Ideal for parties or dessert, they combine soft texture with deep chocolate taste. Easy to make, they offer a decadent indulgence in every bite.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- 12-cup muffin pan
- Cupcake liners
- Spatula
- Saucepan or microwave-safe bowl (for melting chocolate)
Ingredients
For the Cupcakes
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- ½ cup unsweetened Dutch-processed cocoa powder
- ½ cup neutral oil sunflower, canola, or similar
- ¼ cup buttermilk
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 large egg
- 1 teaspoon instant coffee powder
- ⅛ teaspoon salt
- ½ cup hot water
- 1 teaspoon vanilla extract
For the Chocolate Buttercream Frosting:
- ¼ cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1 cup unsalted butter softened to room temperature
- 4 ounces dark chocolate melted and slightly cooled
- 2 to 4 tablespoons heavy cream adjust for consistency
Instructions
- Heat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a big bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, salt, and instant coffee powder until evenly blended.
- In another bowl, beat the egg, and then add the oil, buttermilk, vanilla, and hot water. The hot water helps unlock the rich flavors of the cocoa and coffee while smoothing out the batter.
- Slowly combine the wet ingredients into the dry mixture, stirring gently until just combined. Mix only until smooth to keep the cupcakes soft and tender.
- Spoon the batter into the liners, filling each one about two-thirds full. Bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center it should come out clean. Allow the cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter until light and creamy. Gradually add sifted cocoa powder and powdered sugar, alternating with melted chocolate. Stir in heavy cream one tablespoon at a time until the frosting is fluffy and spreadable.
- Once cooled, frost the cupcakes with the chocolate buttercream. Enjoy your delicious treats!
Notes
Using Dutch-processed cocoa powder gives a richer chocolate flavor and a darker color. Instant coffee enhances the chocolate flavor without making it taste like coffee.
Ensure the melted chocolate in the frosting is not hot when mixing, or it could melt the butter. Adjust heavy cream in the frosting for your preferred consistency less for thicker frosting, more for spreadable.
Nutrition Value Of Chocolate Fudge Cupcakes
| Nutrition | Amounts |
|---|---|
| Calories | 320 kcal |
| Fat | 18g |
| Carbohydrates | 38g |
| Protein | 3g |
| Sugar | 28g |