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Chocolate Fudge Cupcakes

Rich and moist chocolate fudge cupcakes topped with a luscious frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour Light and airy, giving structure to your cupcakes.
  • 1/2 cup unsweetened cocoa powder Rich and aromatic, providing deep chocolate flavor.
  • 1 tsp baking powder Gives the cupcakes lift, assuring a fluffy texture.
  • 1/2 tsp baking soda Works with the baking powder for optimal rise.
  • 1/4 tsp salt Enhances sweetness and balances flavors.
  • 1/2 cup unsalted butter, melted Adds richness and moisture to the batter.
  • 3/4 cup granulated sugar Sweetness that makes the cupcakes invitingly delicious.
  • 1/2 cup brown sugar, packed Adds a hint of molasses flavor and keeps the cupcakes moist.
  • 2 large eggs Binds the ingredients together for a cohesive batter.
  • 1 tsp vanilla extract A touch of warmth that enhances the flavor.
  • 1/2 cup whole milk Contributes to a soft texture and rich taste.
  • 1/2 cup hot coffee (or hot water) Intensifies the chocolate flavor.
Frosting Ingredients
  • 1 cup unsalted butter, softened Creamy and buttery, forming the base of the frosting.
  • 2 cups powdered sugar Sweet and airy, creating structure in the frosting.
  • 3/4 cup unsweetened cocoa powder Adds deep chocolate flavor to the frosting.
  • 1/2 cup heavy cream Ensures the frosting is light and fluffy.
  • 1 tsp vanilla extract Adds a comforting aroma and enhances flavor.
  • 1 pinch salt Balances the sweetness of the frosting.
Optional Garnishes
  • Chocolate shavings Create an elegant appearance.
  • Mini chocolate chips Add a delightful crunch.
  • White chocolate curls Offer a beautiful contrast and sweetness.

Method
 

Preheat and Prepare
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Mix Dry Ingredients
  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients
  1. In a large bowl, beat the melted butter, granulated sugar, and brown sugar until smooth and creamy.
  2. Add the eggs one at a time, ensuring to beat well after each addition.
  3. Stir in the vanilla extract.
Bring it Together
  1. Gradually add the dry ingredient mixture to the wet mixture, alternating with the whole milk and hot coffee.
  2. Mix until just combined to avoid overmixing.
Fill and Bake
  1. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  2. Bake for approximately 18-22 minutes or until a toothpick inserted comes out clean.
Cool Your Cupcakes
  1. Allow the cupcakes to cool in the pan for about 5 minutes.
  2. Transfer them to a wire rack to cool completely.
Make the Frosting
  1. In a medium bowl, beat the softened butter with powdered sugar and cocoa powder until well combined.
  2. Add the heavy cream, vanilla extract, and a pinch of salt, then beat until the frosting is light and fluffy.
Frost and Garnish
  1. Once the cupcakes are cooled, spread a generous layer of the fudge frosting atop each cupcake.
  2. Garnish with chocolate shavings, mini chocolate chips, or white chocolate curls.
Enjoy!
  1. Serve and enjoy the rich, chocolatey cupcakes!

Notes

For best results, ensure butter, eggs, and milk are at room temperature. You can use instant coffee dissolved in hot water as a substitute for hot coffee in the recipe. Experiment with different toppings!