Chocolate Fudge Cupcakes with Chocolate Fudge Buttercream
Calories: 19
Adjust Servings Here: 12 cupcakes
Description
Indulge in the ultimate chocolate experience with these rich and moist Chocolate Fudge Cupcakes, made with real chocolate and topped with a smooth, creamy fudge buttercream. Perfect for satisfying your sweet tooth or impressing guests at your next gathering!
Ingredients
Chocolate Fudge cupcakes
- 1 cup (125 g) All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- ½ cup (113 g) Unsalted butter softened
- 1 cup (200 g) Granulated sugar
- 2 large Eggs at room temperature
- 2 tsp Vanilla extract
- 4 oz (113 g) Semi-sweet or dark chocolate melted and slightly cooled
- ½ cup (120 g) Buttermilk at room temperature
- ¼ cup (60 g) Hot water or brewed coffee
Chocolate fudge buttercream
- 1 cup (227 g) Unsalted butter softened
- 2½ cups (300 g) Powdered sugar
- ½ cup (45 g) Unsweetened cocoa powder
- ¼ cup (60 ml) Heavy cream
- 1 tsp Vanilla extract
- ¼ tsp Salt
- 4 oz (113 g) Semi-sweet or dark chocolate melted and slightly cooled
Instructions
Chocolate fudge cupcakes
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.1 cup All-purpose flour, ½ tsp Baking powder, ¼ tsp Baking soda, ¼ tsp Salt
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.½ cup Unsalted butter, 1 cup Granulated sugar, 2 large Eggs, 2 tsp Vanilla extract
- Incorporate Melted Chocolate: Slowly add the melted chocolate to the mixture, beating until well combined.4 oz Semi-sweet or dark chocolate
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.½ cup Buttermilk
- Add Hot Water or Coffee: Gradually add the hot water or brewed coffee to the batter, mixing on low speed until smooth. The batter will be thin, which is normal.¼ cup Hot water or brewed coffee
- Bake: Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Chocolate fudge buttercream
- Cream Butter: In a large mixing bowl, beat the softened butter at medium speed until creamy and smooth, about 2 minutes. Gradually add the powdered sugar and cocoa powder, at low speed until combined. Pour in the heavy cream, vanilla extract, and salt. Beat on high speed for 3 minutes until the frosting is light and fluffy.1 cup Unsalted butter, 2½ cups Powdered sugar, ½ cup Unsweetened cocoa powder, ¼ cup Heavy cream, 1 tsp Vanilla extract, ¼ tsp Salt
- Add Melted Chocolate: Slowly add the melted chocolate, beating until well combined and the frosting is smooth and glossy.4 oz Semi-sweet or dark chocolate
- Frost the Cupcakes: Use a piping bag or a spatula to frost the cooled cupcakes with the chocolate fudge buttercream.
- Serve: Enjoy your rich and decadent chocolate fudge cupcakes with a creamy chocolate fudge buttercream frosting!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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