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Chocolate Fudge Cupcakes

Indulge in rich, moist chocolate fudge cupcakes topped with decadent fudge frosting — a perfect treat for any occasion!
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour This provides the perfect base for our cupcakes, delivering that soft crumb.
  • 1/2 cup unsweetened cocoa powder Rich and earthy, this cocoa powder gives our cupcakes their deep chocolate flavor.
  • 1 tsp baking powder Essential for that fluffy, light texture.
  • 1/2 tsp baking soda Helps the cupcakes rise beautifully.
  • 1/4 tsp salt Essential for balancing sweetness.
  • 1/2 cup unsalted butter, melted Adds richness and moisture.
  • 3/4 cup granulated sugar Provides sweetness.
  • 1/2 cup brown sugar, packed Brings caramel flavor and moisture.
  • 2 large eggs Binding agents that add richness.
  • 1 tsp vanilla extract Enhances overall flavor.
  • 1/2 cup whole milk Helps achieve perfect moisture.
  • 1/2 cup hot coffee Enhances the depth of chocolate flavor.
For the Fudge Frosting
  • 1 cup unsalted butter, softened The creamy base for our rich frosting.
  • 2 cups powdered sugar Adds sweetness and gives structure.
  • 3/4 cup unsweetened cocoa powder Dark and decadent.
  • 1/2 cup heavy cream Creates a luscious, smooth texture.
  • 1 tsp vanilla extract Enhances frosting flavor.
  • Pinch salt Balances the sweetness.
For Optional Garnish
  • Chocolate shavings, mini chocolate chips, white chocolate curls These toppings add a touch of elegance.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a large bowl, beat the melted butter with granulated sugar and brown sugar until smooth.
  4. Incorporate the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually fold the dry ingredients into the wet mixture, alternating with the milk and hot coffee, until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
  1. Place in the oven and bake for 18-22 minutes. Check for doneness with a toothpick.
  2. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting
  1. In a medium bowl, beat the softened butter with powdered sugar and cocoa powder until smooth.
  2. Gradually add heavy cream, vanilla extract, and a pinch of salt, mixing until the frosting is light and fluffy.
  3. Once cooled, generously frost each cupcake and garnish if desired.
Serving
  1. Serve and enjoy your rich and indulgent Chocolate Fudge Cupcakes!

Notes

For best flavor, consider using hot coffee in the recipe. Store cupcakes in an airtight container for up to 3 days.