Chocolate Fudge Cupcakes Recipe
Introduction
These Chocolate Fudge Cupcakes are a rich and moist treat perfect for any chocolate lover. Topped with a luscious homemade fudge frosting, they offer a perfect balance of deep cocoa flavor and sweetness. Ideal for celebrations or a cozy dessert at home.
Ingredients
- 150 gram powdered sugar
- 150 gram butter, cut into small cubes
- 200 gram dark chocolate, chopped
- 250 gram sweetened condensed milk
- 1 tsp vanilla extract
- 120 gram boiling water
- 160 gram all-purpose flour
- 200 gram sugar
- 50 gram unsweetened cocoa powder
- 1 tsp instant espresso powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 120 gram sour cream, room temperature
- 75 gram vegetable oil
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
Instructions
- Step 1: Make the chocolate fudge frosting by melting powdered sugar, butter, dark chocolate, sweetened condensed milk, and 1 tsp vanilla extract together in a pot over medium heat. Stir constantly with a rubber spatula. Once melted and combined, transfer to a shallow bowl, cover with plastic wrap touching the surface, and chill in the fridge until cooled to room temperature.
- Step 2: Preheat the oven to 160ºC (320ºF) on a conventional setting. Line a 12-cup cupcake tray with cupcake liners.
- Step 3: Boil the water and set aside to cool slightly while preparing other ingredients.
- Step 4: In a bowl, sift together all the dry ingredients: flour, sugar, cocoa powder, instant espresso powder, baking powder, baking soda, and salt. Stir to combine.
- Step 5: In a separate mixing bowl, combine the wet ingredients: sour cream, vegetable oil, eggs, 1 1/2 tsp vanilla extract, and boiled water. Whisk gently until combined without overmixing the eggs.
- Step 6: Gradually pour the wet ingredients into the dry ingredients. Stir gently until smooth and lump-free.
- Step 7: Divide the batter evenly among the 12 liners. Bake for 20-23 minutes, until a toothpick inserted comes out clean.
- Step 8: Let cupcakes cool in the pan on a wire rack for 5 minutes, then remove from the pan and cool completely.
- Step 9: Transfer the cooled frosting to a piping bag fitted with a star tip (e.g., Wilton 1M). Pipe the frosting onto each cupcake decoratively.
Tips & Variations
- For a deeper chocolate flavor, use high-quality dark chocolate in both the batter and frosting.
- Instant espresso powder enhances the chocolate taste but can be omitted if preferred.
- Allow frosting to cool completely before piping to achieve smooth, clean swirls.
- Gluten-free flour can be substituted for a gluten-free version.
Storage
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftover frosting can be kept covered in the fridge for up to a week and gently warmed before reuse.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cupcakes vegan?
These cupcakes as written contain eggs and dairy, but you can substitute vegan butter, a plant-based milk sour cream alternative, and egg replacers to make a vegan version. Adjustments may affect texture slightly.
How can I tell when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean or with just a few moist crumbs, the cupcakes are ready. Avoid opening the oven too early to prevent sinking.
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Chocolate Fudge Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 servings 1x
Description
These Chocolate Fudge Cupcakes are rich, moist, and topped with a luscious homemade chocolate fudge frosting. Perfectly balanced with a touch of espresso powder to enhance the chocolate flavor, they make a decadent treat ideal for celebrations or indulgent everyday moments. The cupcakes are baked to perfection with a tender crumb and finished with a smooth, creamy frosting that melts in your mouth.
Ingredients
Chocolate Fudge Frosting
- 150 gram powdered sugar
- 150 gram butter (cut into small cubes)
- 200 gram dark chocolate (chopped)
- 250 gram sweetened condensed milk
- 1 tsp vanilla extract
- 120 gram boiling water
Chocolate Cupcake Batter
- 160 gram all-purpose flour
- 200 gram sugar
- 50 gram unsweetened cocoa powder
- 1 tsp instant espresso powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 120 gram sour cream (room temperature)
- 75 gram vegetable oil
- 2 large eggs (room temperature)
- 1 1/2 tsp vanilla extract
- 120 gram boiling water (cooled slightly)
Instructions
- Make the Chocolate Fudge Frosting: In a pot over medium heat, melt together the powdered sugar, butter, chopped dark chocolate, sweetened condensed milk, vanilla extract, and boiling water. Use a rubber spatula to constantly fold the mixture as it melts and combines, ensuring no burning. Once fully melted and smooth, transfer the frosting to a shallow bowl and cover it with plastic wrap directly on the surface to prevent a skin. Refrigerate while you prepare the cupcakes.
- Preheat Oven and Prepare Pan: Preheat your conventional oven to 160ºC (320ºF). Line a 12-cup cupcake tray with cupcake liners to prepare for baking.
- Prepare Ingredients: Boil water and set aside to cool slightly. In a bowl, sift together all the dry ingredients: all-purpose flour, sugar, unsweetened cocoa powder, instant espresso powder, baking powder, baking soda, and salt. Stir to combine evenly.
- Combine Wet Ingredients: In a separate mixing bowl, whisk the sour cream, vegetable oil, eggs, vanilla extract, and the cooled boiling water gently with a hand whisk until combined, taking care not to overmix the eggs.
- Make the Batter: Gradually pour the wet ingredients into the dry ingredients while gently stirring until the batter is smooth with no lumps.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan placed on a wire rack for about 5 minutes. Then gently remove the cupcakes from the pan and allow them to cool completely on the rack.
- Assemble the Cupcakes: Transfer the cooled chocolate fudge frosting into a piping bag fitted with a star tip (such as Wilton 1M). Pipe the frosting generously onto each cupcake to finish.
Notes
- Using boiling water in the batter helps to bloom the cocoa powder and intensify the chocolate flavor.
- Allow the frosting to cool completely before piping to achieve the perfect texture and prevent it from melting the cupcakes.
- Make sure all wet ingredients, especially eggs and sour cream, are at room temperature to ensure even mixing and better texture.
- Instant espresso powder enhances the chocolate taste, but it can be omitted if preferred or replaced with strong brewed coffee for a similar effect.
- These cupcakes store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert, Cupcake
- Method: Baking
- Cuisine: American
Keywords: chocolate cupcakes, fudge frosting, chocolate cupcake recipe, moist chocolate cupcakes, homemade chocolate frosting
