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–+ servings

Chocolate Fudge Cupcakes

These Chocolate Fudge Cupcakes are incredibly delicious. They have a super soft and rich chocolate cupcake that is topped with the most luscious chocolate fudge frosting you’ll ever try. It's so smooth and soft and takes no time to make. This easy recipe is gonna be your new go to chocolate cupcake recipe and is perfect for any chocolate lover.
5 fra 14 stemmer
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 372 kcal

Equipment

Ingredients
 
 

CHOCOLATE FUDGE FROSTING

  • 150 gram powdered sugar
  • 150 gram butter cut into small cubes
  • 200 gram dark chocolate chopped
  • 250 g sweetened condensed milk
  • 1 teaspoon vanilla extract

CHOCOLATE CUPCAKE

  • 120 g boiling water
  • 160 g all-purpose flour
  • 200 g sugar
  • 50 g unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 120 g sour cream room temperature
  • 75 g vegetable oil
  • 2 large eggs room temperature
  • 1 ½ teaspoon vanilla extract

Instructions
 

CHOCOLATE FUDGE FROSTING

  • Melt all of the ingredients together in a pot over medium heat. With a rubber spatula, constantly fold the mixture together as it heats up. Once all of it has melted and combined, transfer it to a sallow bowl, so it can cool down faster, and cover it with plastic wrap, that touches the surface of the frosting. Let it cool down to room temperature in the fridge while making the cupcakes.
    150 gram powdered sugar, 150 gram butter, 200 gram dark chocolate, 250 g sweetened condensed milk, 1 teaspoon vanilla extract

CHOCOLATE CUPCAKE

  • Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
  • Start by boiling the water and weigh out the water so it can cool down a bit while preparing the other ingredients.
    120 g boiling water
  • In a bowl sift all of dry ingredients together. Give it a stir to make sure everything has be combined.
    160 g all-purpose flour, 200 g sugar, 50 g unsweetened cocoa powder, 1 teaspoon instant espresso powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
    120 g sour cream, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
  • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there is no lumps left in the batter.
  • Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes.
  • Let the cupcakes cool in the hot pan on a wire rack. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely.

ASSEMBLING

  • Add the frosting to a piping bag with a star piping tip, e.g. Wilton 1M. Pipe the frosting of the cupcakes.

Notes

Update: This recipe has be updated the March 3th 2023. The only update to the recipe is that I changed the buttermilk to sour cream as it gives an even more tender and delicious chocolate cupcake. 

Nutrition

Calories: 372kcalCarbohydrates: 43gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 51mgSodium: 221mgPotassium: 236mgFiber: 3gSugar: 30gVitamin A: 357IUVitamin C: 0.5mgCalcium: 81mgIron: 3mg
Keyword chocolate, chocolate cupcake, fudge frosting
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