Chocolate Fudge Cupcakes
These Chocolate Fudge Cupcakes are rich, decadent, and silky smooth. The cupcakes are made with a rich chocolate cupcake and topped with a luscious chocolate fudge ganache.
Ingredients
Chocolate Fudge Frosting
- ¾ cup heavy whipping cream
- 4 tablespoon unsalted butter room temperature
- 2 tablespoon dutch process cocoa powder sifted
- 10 oz. dark chocolate, chopped into small pieces (70-80%) or semi-sweet chocolate chips
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon espresso powder
- ½ cup powdered sugar (optional) see notes
Chocolate Cupcakes
- ¾ cup (90g) all purpose flour
- ⅓ cup (33g) Dutch Process Cocoa powder
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 1 teaspoon espresso powder (or instant espresso powder)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large eggs room temperature
- ½ teaspoon vanilla extract
- ¼ cup vegetable oil
- ½ cup Buttermilk room temperature
- ¼ cup hot coffee
Instructions
Chocolate Fudge Frosting
- In a medium sauce pan, add the heavy cream and heat on low to medium heat until it starts to simmer (do NOT let it boil), then add the remaining ingredients and let cook until all the ingredients are completely combined and the chocolate and butter are melted (continue stirring as it cooks).¾ cup heavy whipping cream, 4 tablespoon unsalted butter, 10 oz. dark chocolate, chopped into small pieces (70-80%), 2 tablespoon dutch process cocoa powder, ½ teaspoon vanilla extract, ¼ teaspoon salt, ¼ teaspoon espresso powder, ½ cup powdered sugar
- You can strain the frosting if there are clumps, then place in a heatproof bowl. Cover the the ganache with saran wrap, making sure the saran wrap touches the chocolate. Let it come to room temperature, then place it in the fridge for about 30-45 minutes until it thickens to the consistency that you want - a frostable consistency.
- Once ready to use, stir the fudge before piping.
Chocolate Cupcakes
- Pre-heat the oven to 350°. Line a 12-cup cupcake pan with cupcake liners and set aside.
- In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.¾ cup (90g) all purpose flour, ⅓ cup (33g) Dutch Process Cocoa powder, ½ cup (100g) granulated sugar, ½ cup (100g) brown sugar, 1 teaspoon espresso powder, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- In another bowl, add the eggs, vanilla extract, vegetable oil, buttermilk, and vanilla, and mix until completely combined. Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.1 large eggs, ½ teaspoon vanilla extract, ¼ cup vegetable oil, ½ cup Buttermilk
- Slowly add the hot coffee until completely mixed together and smooth.¼ cup hot coffee
- Pour the batter into the cupcake liners, about ⅔ - ¾ of the way up. Bake for 18-22 minutes.
- Let cool before frosting.
Assembly
- Once ganache has set, place in a piping bag with a 1M tip or a large round tip, then pipe swirls on each cupcake.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Notes
Note on Powdered Sugar: I LOVE this fudge frosting with no added sugar. I think it has the perfect richness and it doesn't need any added sweetener. However, if you want a more sweet, less rich frosting, add powdered sugar.
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