Description
Rich chocolate fudge cupcakes deliver pure indulgence with deep cocoa layers and silky frosting. Moist crumb and intense chocolate notes will sweep dessert lovers into a blissful culinary moment you won’t soon forget.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 cup hot coffee (or hot water)
Leavening and Seasoning Ingredients:
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings:
- White chocolate chips
- Chocolate shavings
- Chocolate sprinkles
Instructions
- Warm the oven to 350F (175C) and arrange paper liners in a standard 12-cup muffin tin.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until completely smooth and lump-free.
- In a large bowl, vigorously blend eggs, sugar, vegetable oil, and vanilla extract until uniformly combined.
- Incorporate dry ingredients into wet mixture, alternating with buttermilk. Mix gently after each addition, ensuring no overmixing occurs.
- Pour hot coffee into batter, stirring until mixture becomes silky and thin.
- Distribute batter evenly among cupcake liners, filling each approximately two-thirds full.
- Bake for 18-20 minutes until a toothpick emerges with minimal moist crumbs.
- Allow cupcakes to rest in tin for 5 minutes, then transfer to a cooling rack.
- Create chocolate ganache by pouring heated cream over chocolate chips, letting sit briefly before whisking into a glossy mixture.
- Cream butter until fluffy, then gradually incorporate powdered sugar, vanilla, and salt.
- Fold cooled chocolate ganache into buttercream, mixing until achieving a rich, smooth consistency.
- Once cupcakes are completely cool, generously apply frosting using a piping bag or spatula.
- Optional: Embellish with chocolate shavings, white chocolate chips, or preferred decorative elements.
- Enjoy immediately or preserve in an airtight container at room temperature for 1-2 days, or refrigerate up to 5 days.
Notes
- Ensure ingredients are at room temperature for better mixing and smoother batter consistency.
- Use Dutch-processed cocoa powder for deeper, richer chocolate flavor and more intense color.
- Avoid overmixing the batter to prevent tough, dense cupcakes; mix just until ingredients are combined.
- Try alternative milk options like almond or oat milk for dairy-free adaptation.
- Hot coffee intensifies chocolate taste, but can be replaced with hot water for milder flavor.
- Check cupcakes early to prevent overbaking, which can lead to dry texture.
- Refrigerate frosting briefly if it’s too soft for easier piping and more stable decorating.
- Store cupcakes in single layer to maintain frosting design and prevent smudging.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg