Description
These Chocolate Fudge Cupcakes are incredibly moist, rich, and tender, with a soft, chocolatey crumb and a creamy fudge frosting made with melted chocolate and cocoa powder. The batter comes together in one bowl with no mixer required. You’ll have a batch of cupcakes ready in just 1 hour!
Ingredients
Scale
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
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
Instructions
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.
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.
Notes
Buttermilk: If you don’t have buttermilk, add 1 ½ teaspoons white vinegar to a measuring cup and fill with enough milk to make ½ cup. Let it sit for 5 minutes before using.
Storage: Keep at room temperature for up to 1 day or in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cooling Time: 25 minutes
- Cook Time: 18 minutes
- Category: Cakes & Cupcakes
- Method: Baking