Rich and glossy real chocolate fudge frosting covers a base of soft and moist chocolate cake in these scrumptious chocolate fudge cupcakes! You can bake these incredibly rich and chocolatey cupcakes without even using a mixer. Joy to all chocolate lovers!
The cupcakes are really soft and delicious, they have a rich chocolate flavour. After making these, you won't ever buy boxed mix again because they're so simple!
Why You’ll Love This Recipe
· Fudgy, moist chocolate cupcakes: These may be the tastiest cupcakes you've ever eaten. Since oil is used in place of butter, they stay moist for nearly a week! They are also especially sensitive because of the buttermilk and coffee.
· Real fudge frosting: Made by melting together powdered sugar, butter, chocolate, and sweetened condensed milk, this frosting has a glossy sheen and a rich, velvety feel. This is also how hot fudge sauce is prepared; thus, the frosting is made completely differently than regular chocolate ganache or buttercream!
· No mixer needed: Neither the frosting nor the cupcakes require a mixer! All you need is a silicone or rubber spatula and a whisk. So simple!
Ingredient Notes
A few of the components utilized are noted here. The recipe card below contains all the measurements and directions.
· All-purpose flour- The cupcakes are made using flour. Use a digital kitchen scale to measure it in grams for optimal results.
· Granulated sugar: Adds sweetness and aids in moisture retention for the cupcakes.
· Cocoa powder- Select natural cocoa powder that hasn't been sweetened or Dutch-processed. While cocoa powder produced in the Netherlands has a deeper, richer chocolate flavour, natural cocoa powder has a brighter, more acidic flavour.
· Baking powder and baking soda- The cupcakes rise and become fluffy in the oven thanks to the reaction of these leaveners with heat and acid. Verify that they're fresh!
· Salt- To counterbalance the sweetness and activate the leavening agents, add a pinch of salt.
· Egg and egg white- The components are held together by a large egg, and the extra egg white gives the cupcakes extra fluff.
· Oil- Cupcakes stay moist for days thanks to flavorless oil (canola or vegetable oil).
· Buttermilk- Buttermilk's acid tenderizes the gluten stands, creating super soft cupcakes.
· Vanilla extract- Pure vanilla extract is best added for maximum flavor.
· Coffee- The chocolate powder blooms and exposes its entire flavour profile when hot coffee is added to the batter! There won't be any coffee flavour at all.
· Powdered sugar- Powdered sugar melts easily and doesn't leave a gritty or grainy texture, so we could use it for the icing.
· Unsalted butter- The richness and glossy sheen of the icing are attributed to butter. To avoid the frosting tasting too salty, use unsalted butter.
· Chocolate chips- We suggest semi-sweet or even dark chocolate chips to balance the sweetness of the frosting. You can use chopped chocolate bars or melting wafers as well.
· Sweetened condensed milk: This ingredient gives the frosting its creamy texture and facilitates pipetting it onto your treats.
Step by Step Instructions
Before you start, first preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Line a 12-well cupcake pan with paper liners and set aside.
STEP 1: In a sizable mixing basin, start by combining the flour, sugar, baking soda, cocoa powder, baking powder, and salt. Put aside.
STEP 2: Swirl the egg, egg white, buttermilk, oil, and vanilla extract together vigorously in a medium-sized bowl until smooth and well blended.
STEP 3: Involves carefully combining the wet and dry ingredients. Using a rubber spatula, fold or whisk the batter until it's smooth with a few lumps. It will be somewhat dense.
STEP 4: Slowly whisk the hot, freshly brewed coffee into the batter until smooth. The batter will be quite thin and runny but will bake up to be moist and fluffy!
STEP 5: Using a cookie scoop, evenly divide the cupcake batter between the liners, filling each ⅔ full. A toothpick inserted in the center should come out clean with a few moist crumbs after baking for 18 to 20 minutes.
STEP 6: Take the cupcakes out of the oven. After allowing them to cool in the pan for ten minutes, carefully remove and place on a wire cooling rack. While they cool, prepare the fudge frosting.
STEP 7: For the frosting, add the powdered sugar, butter, chocolate chips, condensed milk, and vanilla to a medium saucepan over medium heat. Melt everything together, stirring constantly. Don't let boil or simmer.
STEP 8: Pour the hot fudge into a heat proof bowl and cover with plastic wrap touching the surface. Chill in the refrigerator for 30 minutes. After that, give a frosting a good mix. It should have a thick yet flexible consistency.
STEP 9: Make sure the cupcakes are completely cool, then fit a piping bag with a piping tip and fill it with frosting.
Frost your cupcakes, decorate with sprinkles or chocolate curls, and enjoy!