Chocolate Fudge Cupcakes

Indulge in the ultimate chocolate experience with these rich and decadent Chocolate Fudge Cupcakes. With their moist, chocolatey base and a luscious fudge frosting, these cupcakes are perfect for any occasion, whether it’s a birthday, a celebration, or simply a sweet craving. This detailed guide will walk you through every step to ensure you achieve bakery-quality cupcakes at home.

Ingredients

For the Cupcakes:

• 1 cup (125g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, melted
• ¾ cup (150g) granulated sugar
• ½ cup (100g) brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) whole milk
• ½ cup (120ml) hot coffee (or hot water)

For the Fudge Frosting:

• 1 cup (230g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• ¾ cup (65g) unsweetened cocoa powder
• ½ cup (120ml) heavy cream
• 1 tsp vanilla extract
• Pinch of salt

For Garnish (Optional):

• Chocolate shavings
• Mini chocolate chips
• White chocolate curls

Preparation

Step 1: Prepare the Oven and Cupcake Liners

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the melted butter, granulated sugar, and brown sugar together until smooth. This will create a rich and moist texture for the cupcakes.

Step 4: Add the Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract.

Step 5: Incorporate the Dry Ingredients and Milk

Gradually add the dry ingredients into the wet mixture, alternating with the milk. Begin and end with the dry ingredients to ensure even mixing.

Step 6: Add the Hot Coffee

Slowly pour in the hot coffee (or hot water) while mixing on low speed. The batter will be thin, but this is what creates a moist cupcake.

Step 7: Fill the Cupcake Liners

Evenly distribute the batter into the prepared cupcake liners, filling each about ¾ full.

Step 8: Bake the Cupcakes

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9: Prepare the Fudge Frosting

While the cupcakes are cooling, make the frosting:

1. In a large bowl, beat the butter until creamy.
2. Add the powdered sugar and cocoa powder, beating on low speed until incorporated.
3. Slowly add the heavy cream, vanilla extract, and salt.
4. Increase speed and beat for 2-3 minutes until light and fluffy.

Step 10: Frost the Cupcakes

Once cupcakes are completely cool, use a piping bag fitted with a star tip to swirl the frosting on top. If you don’t have a piping bag, use a spatula to spread it smoothly.

Step 11: Add Garnishes

Sprinkle with chocolate shavings, mini chocolate chips, or white chocolate curls for extra elegance and flavor.

Variations

• Double Chocolate Cupcakes: Stir in ½ cup of chocolate chips into the batter for extra gooeyness.
• Mocha Cupcakes: Add 1 tsp espresso powder to the dry ingredients for a coffee kick.
• Salted Caramel Cupcakes: Drizzle salted caramel sauce over the frosting for a sweet-salty contrast.
• Peanut Butter Cupcakes: Add a dollop of peanut butter in the center of each cupcake before baking for a surprise filling.

COOKING Note

• Ensure all ingredients are at room temperature before starting.
• Do not overmix the batter, as this can lead to dense cupcakes.
• Use high-quality cocoa powder for the best chocolate flavor.
• If using hot coffee, it should be freshly brewed for a rich depth of flavor.

Serving Suggestions

• Pair with a glass of cold milk for a classic treat.
• Serve with a scoop of vanilla or chocolate ice cream for an indulgent dessert.
• Enjoy with a cup of hot coffee or espresso to enhance the chocolate flavors.
• Top with a dollop of whipped cream and a cherry for a fancy touch.

Tips

• For extra fudgy cupcakes, brush the tops with a little warm chocolate syrup before frosting.
• To store, keep in an airtight container at room temperature for 3 days or in the fridge for up to a week.
• To freeze, wrap unfrosted cupcakes individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
• For a glossy frosting finish, add 1 tbsp of corn syrup to the frosting mixture.
• Use Dutch-processed cocoa for a smoother, less acidic taste.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Nutritional Information (Per Cupcake)

• Calories: 320 kcal
• Protein: 4g
• Sodium: 150mg
• Total Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 38g
• Sugar: 28g
• Fiber: 2g

FAQs

1. Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day ahead and store them in an airtight container. Frost them on the day of serving for the best texture.

2. Can I use a different type of frosting?

Absolutely! You can use cream cheese frosting, buttercream, or even whipped ganache for variation.

3. Can I make this recipe gluten-free?

Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour.

4. How do I make these cupcakes extra moist?

Adding sour cream or Greek yogurt (¼ cup) to the batter can enhance moisture and richness.

5. Can I use oil instead of butter?

Yes, but butter provides a richer flavor. If using oil, go for ½ cup of vegetable oil instead of melted butter.

Conclusion

These Chocolate Fudge Cupcakes are a chocolate lover’s dream, with their soft, moist texture and deeply satisfying fudge frosting. Perfect for any special occasion or a weekend treat, this recipe is easy to follow and guarantees a delicious outcome. Whether you stick to the classic version or try out variations, these cupcakes will impress everyone who takes a bite! Happy baking!

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