Chocolate Fudge Cupcakes
These decadent chocolate fudge cupcakes have a soft and moist chocolate cake base topped with a rich and shiny real chocolate fudge frosting! These cupcakes are so chocolatey and indulgent, and you don't even need a mixer to make them. Chocolate lovers rejoice!
Equipment
- 1 cupcake pan with liners
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Ingredients
Chocolate Cupcakes
- 160 grams all purpose flour
- 290 grams granulated sugar
- 75 grams cocoa powder
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg room temperature
- 1 egg white room temperature
- 130 grams oil
- 225 grams buttermilk room temperature
- 1 teaspoon vanilla extract
- 200 grams brewed coffee hot
Chocolate Fudge Frosting
- 200 grams powdered sugar
- 198 grams unsalted butter ½ cup + 6 tbsp
- 250 grams semi-sweet chocolate chips
- 396 grams sweetened condensed milk 1 14 ounce can
- 2 teaspoon vanilla extract
Instructions
Chocolate Cupcakes
- Preheat the oven to 350°F/180°C. Line a cupcake pan with 12 liners and set aside.
- Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl until combined and set aside.160 grams all purpose flour, 290 grams granulated sugar, 75 grams cocoa powder, 1 ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
- Whisk the egg, egg white, oil, buttermilk, and vanilla together in a separate bowl until smooth.1 large egg, 1 egg white, 130 grams oil, 225 grams buttermilk, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and fold them in with a rubber spatula until combined.
- Pour in hot coffee. Whisk until the batter is smooth and thin.200 grams brewed coffee
- Evenly divide the batter between the cupcake liners, filling each ⅔ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 10 minutes. Remove from the pan, transfer to a wire cooling rack, and let cool completely before frosting.
Chocolate Fudge Frosting
- Add the powdered sugar, butter, chocolate chips, condensed milk, and vanilla to a medium sauce pan. Melt the ingredients together over medium heat stirring occasionally.200 grams powdered sugar, 198 grams unsalted butter, 250 grams semi-sweet chocolate chips, 396 grams sweetened condensed milk, 2 teaspoon vanilla extract
- Once fully melted and combined, transfer the fudge to a shallow bowl. Cover with plastic wrap that touches the surface of the frosting and chill in the refrigerator for 30 minutes.
- Remove the plastic wrap and give the frosting a good mix. It should have a thick, flexible consistency.
- Prepare a piping bag with a large star tip and fill it with frosting. Pipe a swirl on top of each cupcake. Garnish with sprinkles or chocolate shavings if desired and enjoy!
Video
Notes
Weigh the flour in grams with a digital kitchen scale for the best results or use the spoon and level method.
Use room temperature dairy ingredients and eggs.
Storage: Store the cupcakes with or without frosting in the refrigerator for up to 4 days. Let them warm up on the counter an hour before serving.
Freezing: Freeze the cupcakes without frosting on a baking tray until frozen solid, then transfer to a freezer-safe container. Freeze for up to 3 months. Let thaw in the refrigerator overnight and then on the counter for an hour before decorating and serving.
Nutrition
Serving: 1cupcakeCalories: 455.2kcalCarbohydrates: 56.4gProtein: 5.3gFat: 24.7gSaturated Fat: 11.1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 9.4gTrans Fat: 0.4gCholesterol: 42.4mgSodium: 197.2mgPotassium: 265.9mgFiber: 2.9gSugar: 44.8gVitamin A: 374.4IUVitamin C: 0.6mgCalcium: 116.5mgIron: 2mg
Tried this recipe?Let us know how it was!