Description
These decadent Chocolate Fudge Cupcakes feature a rich and moist chocolate cupcake base paired with a luscious homemade chocolate fudge frosting. Perfect for any chocolate lover, this recipe combines the deep flavors of dark chocolate, cocoa, and espresso powder for an indulgent treat that’s easy to make and sure to impress.
Ingredients
Chocolate Fudge Frosting
- 150 gram powdered sugar
- 150 gram butter (cut into small cubes)
- 200 gram dark chocolate (chopped)
- 250 g sweetened condensed milk
- 1 tsp vanilla extract
- 120 g boiling water
Chocolate Cupcake
- 160 g all-purpose flour
- 200 g sugar
- 50 g unsweetened cocoa powder
- 1 tsp instant espresso powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 120 g sour cream (room temperature)
- 75 g vegetable oil
- 2 large eggs (room temperature)
- 1 1/2 tsp vanilla extract
Instructions
- Make the chocolate fudge frosting: Melt the powdered sugar, butter, chopped dark chocolate, sweetened condensed milk, vanilla extract, and boiling water together in a pot over medium heat. Use a rubber spatula to constantly fold the mixture to ensure it melts evenly without burning. Once fully melted and combined, transfer the mixture to a shallow bowl to cool faster. Cover the surface of the frosting with plastic wrap touching it directly to prevent a skin from forming. Refrigerate until it reaches room temperature while preparing the cupcakes.
- Preheat the oven and prepare cupcake tray: Preheat your conventional oven to 160ºC (320ºF). Line a 12-cup cupcake tray with cupcake liners.
- Prepare boiling water: Boil the water and weigh out 120 g. Let it cool slightly while preparing the other ingredients.
- Sift and mix dry ingredients: In a large bowl, sift together the all-purpose flour, sugar, unsweetened cocoa powder, instant espresso powder, baking powder, baking soda, and salt. Stir gently to combine evenly.
- Mix wet ingredients: In a separate mixing bowl, add the sour cream, vegetable oil, eggs, vanilla extract, and the boiled water. Whisk gently by hand until just combined, avoiding vigorous mixing to prevent over-developing the eggs.
- Combine wet and dry ingredients: Slowly pour the wet ingredients into the dry ingredients while gently stirring to form a smooth batter without lumps.
- Fill cupcake liners and bake: Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Remove the cupcakes from the oven and let them cool in the pan on a wire rack for 5 minutes. Then, gently remove from the pan and allow them to cool completely on the wire rack.
- Pipe the frosting: Transfer the chilled chocolate fudge frosting to a piping bag fitted with a star tip, such as the Wilton 1M. Pipe decorative swirls of frosting onto each completely cooled cupcake.
Notes
- Be sure to let the frosting cool completely to room temperature before piping, otherwise it will be too runny.
- Do not overmix the wet ingredients to keep the cupcakes tender and moist.
- Using instant espresso powder enhances the chocolate flavor without making the cupcakes taste like coffee.
- Make sure cupcakes are fully cooled before frosting to prevent melting or sliding frosting.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
