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.