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

Scale

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