Can I use unsweetened cocoa powder instead of dutch process?

In this fudge chocolate cupcake recipe, I would not alter the cocoa powder. Because this recipe uses baking powder, the dutch process cocoa powder will produce the best cake texture.

What can I substitute for the buttermilk?

You can make your own buttermilk by pouring 1 1/2 teaspoons of vinegar into a measuring cup, adding milk to the 1/2 cup line, and allowing it to sit for 5 minutes. Otherwise, you can substitute the buttermilk with 1/2 cup sour cream or Greek yogurt.

Can I make these fudge chocolate cupcakes into a cake?

If you’d like to make a cake, try my Chocolate Sheet Cake recipe and top it with the fudge frosting recipe from these cupcakes.

How do I know when the cupcakes are done baking?

These cupcakes will have a nice even dome and when you gently push down on the tops, the cupcakes will spring back.

Moist Chocolate Fudge Cupcakes

Description

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!

Ingredients

Scale

For the cupcakes

140 g (1 cup) all-purpose flour
220 g (1 cup) granulated sugar
40 g (1/2 cup) dutch process cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
120 g (1/2 cup) buttermilk, at room temperature
120 g (1/2 cup) hot coffee
50 g (1/4 cup) vegetable oil
1 large egg + 1 egg yolk
2 teaspoons pure vanilla extract

For the fudge frosting

385 g (3 cups) powdered sugar
40 g (1/2 cup) dutch process cocoa powder
226 g (1 cup) unsalted butter, at room temperature
85 g (3 ounces) semi-sweet chocolate, melted
60 g (1/4 cup) heavy cream
2 teaspoons pure vanilla extract

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Instructions

For the cupcakes

Preheat the oven to 350°F/177°C. Line a cupcake pan with cupcake liners.
In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a medium bowl, whisk the buttermilk, coffee, oil, egg, yolk, and vanilla.
Pour the wet ingredients into the dry ingredients and whisk for 1 minute to combine.
Fill each cupcake liner halfway.
Bake the 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.

For the fudge 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 to 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.

Prep Time: 15 minutes
Cooling Time: 25 minutes
Cook Time: 18 minutes
Category: Cakes & Cupcakes
Method: Baking