Description
Delightful chocolate cupcakes topped with rich fudge frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) buttermilk
- 1/4 cup (60ml) hot coffee (or hot water)
- 1 cup (225g) unsalted butter, softened (for frosting)
- 2 1/2 cups (300g) powdered sugar
- 1/2 cup (50g) unsweetened cocoa powder (for frosting)
- 1/4 tsp salt (for frosting)
- 1/3 cup (80ml) heavy cream (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1/2 cup (90g) melted chocolate (dark or semi-sweet, for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until combined.
- Add the eggs and vanilla extract, mixing until smooth.
- Alternately add the dry ingredients and buttermilk, starting and ending with the dry mixture.
- Stir in the hot coffee until smooth (the batter will be thin).
- Divide the batter evenly into the cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the butter for the frosting until smooth and creamy.
- Sift in the powdered sugar, cocoa powder, and salt, and mix until combined.
- Add the heavy cream and vanilla, beating until fluffy.
- Mix in the melted chocolate and beat until smooth and glossy.
- Once the cupcakes are completely cool, pipe or spread frosting on top. Garnish as desired.
Notes
Store leftover cupcakes in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chocolate cupcakes, dessert, fudge frosting