Fudgey Chocolate Cupcakes (Print Version)
# Ingredients:
→ Cupcake Batter
01 -
1 cup regular flour
02 -
½ cup of bitter cocoa powder
03 -
¾ teaspoon of baking powder
04 -
½ teaspoon of baking soda
05 -
¼ teaspoon of salt
06 -
2 eggs, large size
07 -
1 cup of white sugar
08 -
½ cup of cooking oil
09 -
1 teaspoon of vanilla flavoring
10 -
½ cup of tangy buttermilk
11 -
½ cup of steaming coffee (or hot plain water)
→ Fudge Frosting
12 -
1 cup of chocolate chips (semi-sweet)
13 -
½ cup of thick cream
14 -
¼ cup of softened unsalted butter
15 -
2 cups of powdered sugar
16 -
1 teaspoon of vanilla flavoring
17 -
A pinch of salt for taste
→ Optional Toppings
18 -
Chocolate sprinkles
19 -
Shavings from chocolate
20 -
White chocolate bits
# Instructions:
01 -
Set your oven to heat up to 350°F (175°C). Place paper cupcake cups in a standard 12-slot muffin pan.
02 -
Grab a medium bowl, and whisk the flour, cocoa powder, baking soda, baking powder, and salt until everything’s super smooth and blended evenly.
03 -
In a big bowl, whisk together the eggs, white sugar, cooking oil, and vanilla. Mix until it all looks smooth.
04 -
Begin adding the dry mix into the wet ingredients little by little, alternating with the buttermilk. Start with ⅓ of the dry, then half of the buttermilk, another ⅓ of the dry mix, followed by the last half buttermilk, and finally finish with the last bit of the dry mix. Stir lightly each time just until the mixture combines.
05 -
Slowly mix in the hot coffee (or water). The batter will turn pretty runny, but that’s totally fine!
06 -
Evenly pour the batter into the cupcake liners in your prepared pan. Fill each slot only about two-thirds full to avoid spills.
07 -
Bake for around 18-20 minutes in the oven. To check if they’re done, stick a toothpick in the center. If it comes out with just a crumb or two, you’re good!
08 -
Let the cupcakes rest in the baking pan for 5 minutes when they’re out of the oven. Then shift them onto a cooling rack and let them cool all the way down before you add any frosting.
09 -
Take the chocolate chips and put them in a bowl that can handle heat. Heat up the heavy cream in a little pot until it’s super hot but not boiling, then pour it over the chocolate. Let it sit for a couple of minutes, then whisk until it’s silky smooth. Leave it to cool to room temp.
10 -
Take the unsalted butter, which should be nice and soft, and beat it in a big bowl with a mixer until fluffy and light. Throw in the powdered sugar, vanilla, and pinch of salt. Start on a low speed to mix it all in, then crank it up to medium-high until the frosting is smooth.
11 -
Now add the cooled chocolate mixture bit by bit to the buttercream. Keep the mixer running on medium as you go, and mix until the texture turns creamy and fudgy.
12 -
Once the cupcakes are totally cool, spread or pipe the frosting onto them. If the frosting feels a little too soft, pop it in the fridge for 10-15 minutes before using it.
13 -
If you want, throw some toppings like chocolate sprinkles, shavings, or white chocolate bits over the frosted cupcakes.
14 -
Serve right away, or store them in a container that shuts tight. They’ll stay good at room temp for a day or two, or in the fridge for up to 5 days.
# Notes:
01 -
Adding hot coffee makes the chocolate flavor deeper, and don’t worry—it won’t taste like coffee.
02 -
For smoother baking, make sure all your ingredients aren’t cold and are closer to room temperature.
03 -
Stirring too much when combining the dry and wet ingredients could make the cupcakes a little chewy, so keep it minimal.
04 -
You can prepare the frosting ahead and put it in the fridge. Just let it come to room temp and whip it again before using.