Description
Deliciously rich and super moist chocolate fudge cupcakes, perfect for any chocolate lover. These cupcakes feature a tender crumb made with coffee-enhanced batter and are topped with a creamy, fudgy chocolate buttercream frosting made with melted semisweet chocolate. Ideal for birthdays, celebrations, or any occasion that calls for a decadent chocolate treat.
Ingredients
Cupcakes
- 1 cup all-purpose flour (regular or gluten free)
- 1 cup granulated sugar
- 1/3 cup Dutch process cocoa powder
- 3/4 teaspoon baking soda
- 3/8 teaspoon salt
- 4 1/2 fluid ounces hot coffee or water
- 3 tablespoons neutral-flavored cooking oil (avocado, canola, vegetable, etc.)
- 1/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1 teaspoon distilled white vinegar (or apple cider vinegar)
Frosting
- 4 ounces semisweet baking chocolate or chocolate wafers/discs
- 1 cup salted butter (softened to room temperature)
- 2 cups confectioner’s sugar
- 1/3 cup Dutch process cocoa powder
- 1 1/4 teaspoons vanilla bean paste
Instructions
- Prepare the oven and pans: Preheat your oven to 350ºF (175ºC) and line a 12-cup muffin pan with paper liners to prevent sticking.
- Mix dry ingredients: In a small mixing bowl, whisk together flour, granulated sugar, Dutch process cocoa powder, baking soda, and salt until fully combined.
- Mix wet ingredients: In a medium mixing bowl, pour in the hot coffee or water, then add the neutral-flavored oil, buttermilk, egg, vanilla bean paste, and distilled white vinegar, whisking until smooth and well mixed.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined, being careful to avoid overmixing. The batter will be thin and fluid.
- Portion batter: Divide the cupcake batter evenly among the prepared muffin cups, filling each about two-thirds full. A large cookie scoop works well to portion the batter evenly.
- Bake cupcakes: Place the muffin pan in the preheated oven and bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs and the tops appear set but not wet.
- Cool cupcake base: Remove the pan from the oven and transfer it to a wire rack to cool completely before frosting.
- Melt chocolate: Place the semisweet baking chocolate in a microwave-safe bowl and microwave for 60 seconds, stir, then continue to microwave in 30-second increments, stirring between each, until smooth. Let it cool slightly.
- Whip butter: Using a handheld or stand mixer, beat the softened salted butter on medium-high speed until it turns creamy and lightens in color, about 3-5 minutes.
- Add sugar, cocoa, and chocolate: Sift the confectioner’s sugar and Dutch process cocoa powder into the whipped butter. Begin mixing on low speed. Slowly stream in the melted chocolate and add the vanilla bean paste, then beat until the frosting is smooth and fluffy, scraping sides as needed.
- Frost cupcakes: Pipe or spread the chocolate fudge frosting onto the cooled cupcakes. Garnish as desired, such as sprinkles, chocolate shavings, or a dusting of cocoa powder.
Notes
- Using hot coffee instead of water enhances the chocolate flavor without making the cupcakes taste like coffee.
- Ensure the melted chocolate is cooled slightly before adding to the butter to prevent melting the butter and causing a runny frosting.
- Do not overmix the batter once the dry ingredients are added to keep the cupcakes tender and moist.
- These cupcakes can be stored at room temperature for 2 days or refrigerated for up to 5 days. Bring to room temperature before serving.
- You may substitute vegan butter and a flax egg to make the cupcakes vegan, but the texture and flavor may vary slightly.
