Chocolate Fudge Cupcakes (Edit recipe)

Moist chocolate cupcakes are topped with a rich, fudge frosting for the best Chocolate Fudge Cupcakes. These light and fluffy cupcakes are the perfect balance of sweetness and decadence!

30 minutes

18 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	301
Fat:	19 g
Carbohydrates:	32 g
Protein:	7 g
Cholesterol:	46 g
Sodium:	176 mg
Fiber:	1 g
Sugars:	26 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 16

Ingredients

Cupcakes

140 gram All Purpose Flour, (1 cup)
220 gram Granulated White Sugar, (1 cup)
40 gram Dutch Processed Cocoa Powder, (1/2 cup)
1 tsp Baking Soda
0.5 tsp Baking Powder
0.5 tsp Salt
120 gram Buttermilk, (1/2 cup)
120 gram strongly brewed Coffee, hot
50 gram Vegetable Oil, (1/4 cup)
1 whole Egg
1 whole Egg Yolk
2 tsp Pure Vanilla Extract

Fudge Frosting

385 gram Powdered Sugar, (3 cups)
40 gram Dutch Processed Cocoa Powder, (1/2 cup)
226 gram Unsalted Butter, (1 cup)
85 gram Semi-Sweet Chocolate Chips, melted (3 oz)
60 gram Heavy Cream (Whipping Cream), (1/4 cup)
2 tsp Pure Vanilla Extract

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F/177°C. Line a cupcake pan with cupcake liners.
In a large bowl, whisk the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
In a medium bowl, whisk the buttermilk, coffee, vegetable oil, egg, egg yolk, and vanilla.
Pour the wet ingredients into the dry ingredients and whisk for 1 minute to combine.
Fill each cupcake liner halfway.
Baked cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool the cupcakes for 5 minutes in the pan and then transfer to a wire rack to cool completely before frosting.
In a medium bowl, sift together the powdered sugar and cocoa powder.
In a large bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, 1-2 minutes. Add the sifted sugar and cocoa powder and beat until combined.
With the mixer on medium speed, pour in the melted chocolate and beat to combine.
Mix in the heavy cream and vanilla. Beat the frosting on medium-high speed for 5 minutes, scraping down the sides of the bowl as needed.
Frost the cooled chocolate cupcakes with the fudge frosting.