BEST EVER Chocolate Fudge Cupcakes

These chocolate fudge cupcakes are the ultimate luxury for any chocolate lover. Made with real chocolate in the batter as well as the frosting. The cupcakes are moist light with a soft crumb and the frosting is rich, dark and indulgent.

BEST EVER Chocolate fudge cupcakes with chocolate fudge buttercream recipe, Chocolate fudge cupcake recipe[/caption]

Sadly, summer is coming to an end here. Summer vacations are over and finally, the kids are back in school!! You get the exclamation mark, right? Ha!!

If you love chocolate, then you will agree with me - the more the better! It's all about making it more luxurious. This one is an absolute chocolate luxury. One single cupcake is all you need to go to cupcake heaven. It's rich, moist, soft and melts in the mouth. The frosting is rich dark and indulgent. What else can I say? My kids love it and grown-ups love it too! I often use dark chocolate like 80% for myself, which makes it's my weakness.

Ingredients and substitutes

• Chocolate - If you've been on my blog for a while, you know how I feel about chocolate. Guys, it has to be good quality, real chocolate. Not the baking chocolate! Not those cheap chocolate chips!! Use chocolate that you love to eat on its own. I use 70% Callebaut chocolate. And yet, any brand works great as long as it's good quality eating chocolate.
• Brown sugar - I'm using light brown sugar. But you can use dark brown as well. The dark brown gives an extra hint of that molasses and tastes absolutely heavenly. A bit fudgier. I find the light brown is just right and it pleases everyone.
• Sour cream  - Adds that little zing and depth of flavor. Don't have sour cream? Just add the same amount of yogurt. BUT, yogurt will reduce the shelf life of the cupcakes. So, if you plan to use them in a day... go with yogurt. Having said that I have also shown you how to make sour cream at home.

Step by step instructions (Pin)

Prepare

• Preheat the oven to 160 C / 320 F.
• Sift flour with salt, baking powder, and baking soda. Set aside.
• Prepare baking cups or cupcake wrappers in a muffin tray.

Make the cupcake batter

• Melt chocolate in a microwave safe bowl or double boiler until melted - Set aside to cool.
• Cream butter and sugar until light and fluffy.
• Add eggs, one at a time, scraping the sides of the bowl often.
• Next, add the sour cream and flour mixture in three batches.
• Add vanilla followed by the melted and cooled chocolate.
• Use an ice cream scoop to distribute the batter evenly between 12 cupcakes wraps.

Bake the cupcakes

• Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.
• Chill cupcake completely before you decorate.

Make the buttercream

• Melt chocolate in a microwave safe bowl or double boiler - Set aside to cool.
• Cream the butter, cream, and sugar until light and fluffy.
• Add vanilla and cooled melted chocolate.
• Mix well to combine (if chocolate is not cooled it will seize in the buttercream).

Pipe the buttercream

• Place buttercream into a piping bag with your favorite piping tip and pipe a swirl.

Storage

• These cupcakes will stay at room temperature in good weather for up to 2 days.
• In the fridge for about 4 days if wrapped well.

Don't forget to save this recipe on Pinterest for later.
You can also find a collection of my tutorials and recipes here on Pinterest.

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