Description
Rich chocolate fudge cupcakes merge classic dessert comfort with indulgent flavor. French cocoa and Belgian chocolate create deep, intense chocolate notes that satisfy your sweetest cravings.
Ingredients
Scale
- 2 large eggs
- ¾ cup (150 grams) granulated sugar
- ½ cup (115 grams) unsalted butter, melted
- ½ cup (120 ml) hot coffee or hot water
- ½ cup (120 ml) buttermilk (or milk + ½ tsp vinegar)
- 1 cup (125 grams) all-purpose flour
- ½ cup (40 grams) unsweetened cocoa powder
- ¼ cup (50 grams) brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup (115 grams) unsalted butter, softened
- 2 cups (250 grams) powdered sugar
- ½ cup (40 grams) unsweetened cocoa powder
- ¼ cup (60 ml) heavy cream (or milk)
- 1 tsp vanilla extract
- 1 pinch of salt
Instructions
- Preheat Oven: Calibrate oven to 350F (175C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: Combine flour, cocoa powder, baking powder, baking soda, and salt in a comprehensive mixing bowl, ensuring uniform distribution.
- Prepare Wet Base: Blend melted butter with granulated and brown sugars until smooth, then integrate eggs and vanilla extract until fully incorporated.
- Create Batter: Gradually fold dry ingredients and buttermilk into the wet mixture, alternating additions to maintain a silky texture. Introduce hot coffee to thin the batter naturally.
- Bake Cupcakes: Disperse batter into cupcake liners, filling each to three-quarters capacity. Slide muffin tin into preheated oven and bake for 18-20 minutes, confirming doneness with a clean toothpick test.
- Cool Cupcakes: Rest cupcakes in the pan for 5 minutes, then transfer to a wire rack to reach ambient temperature.
- Craft Frosting: Whip butter until creamy, gradually blending powdered sugar and cocoa powder. Enhance with heavy cream, vanilla, and salt, beating until achieving a luxurious, spreadable consistency.
- Decorate and Serve: Embellish cooled cupcakes using a piping bag or spatula. Optional garnishes include chocolate shavings, sprinkles, or fudge sauce drizzle. Serve immediately or store in an airtight container.
Notes
- Optimize Coffee Temperature: Use freshly brewed hot coffee at the right warmth to enhance chocolate depth without compromising batter consistency.
- Master Mixing Technique: Alternate dry and wet ingredients slowly to prevent overmixing, which can create dense, tough cupcakes instead of light, tender textures.
- Control Moisture Balance: Fill cupcake liners only three-quarters full to allow proper rising and prevent overflow during baking.
- Customize Frosting Consistency: Adjust heavy cream gradually to achieve perfect spreadable texture, ensuring smooth application without becoming too runny or stiff.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 290
- Sugar: 27 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg