The Best Ever Chocolate Fudge Cupcakes

The Best Ever Chocolate Fudge Cupcakes are better than any cupcake you have tasted.  Moist chocolate cake iced with the most decadent, smooth and creamy chocolate fudge icing.  You are in for a treat! 

Not to long ago when I was looking for my Chocolate Fudge Frosting recipe, I realized that I had not shared this recipe with you and I immediately got to work.  This Chocolate Fudge Cupcake recipe is truly the best ever.  The cake is moist, super flavorful and make a dozen homemade cupcakes that taste like you bought them at a bakery.  Now for the frosting, this is the best part.  The Chocolate Fudge Frosting is super creamy, rich, and melt in your mouth good.  Heres the challenge, it might not even make it to the cupcakes because you kind of want to spoon it into your mouth…it is the best fudge frosting you have ever had.

Chocolate Cupcakes
This is a pretty simple recipe that is quick to make and doesn’t even require a mixer.  Using two bowls and a whisk, you will have these cupcakes made in no time!

• In a medium size bowl, combine the dry ingredients; flour, granulated sugar, cocoa powder, baking powder and baking soda
• In another medium size bowl, whisk together your wet ingredients; buttermilk, vegetable oil, one egg, vanilla extract (do not put the boiling water yet)
• Whisk the dry ingredients and the wet ingredients together until smooth
• Add the boiling water into the cake batter and slowly whisk until fully combined
• Once the batter is ready, divide the chocolate cake batter into the lined cupcake pan and fill 3/4 full
• Bake the cupcakes at 350 degrees F for 14-16 minutes or until the cupcakes spring back when you touch them
• Allow the chocolate cupcakes to cool completely before removing them from the cupcake pan and frosting them

Tips

• Buttermilk: If you don’t have buttermilk in your refrigerator, make your own.  Combine 1/2 cup of whole milk and 1 1/2 tsp vinegar or lemon juice and let this sit for 5 minutes before using
• To make this chocolate recipe into a cake, you can double the recipe and it will make a 3 layer 8 inch round cake
• Dutch processed cocoa powder is best

Chocolate Fudge Frosting 

• In the bowl of an electric mixer, combine the chocolate chips and vanilla extract; set aside 
• In a medium saucepan, combine the unsalted butter, granulated sugar and half and half and bring to a simmer until sugar is dissolved; remove the pan from the heat
• Using the whisk attachment, turn the mixer on low speed and slowly pour the butter mixture over the chocolate while the mixer is on low speed
• Once the chocolate has melted completely, add in the powdered sugar one cup at a time and continue whisking on low until the powdered sugar is fully incorporated and there are no lumps
• Turn the mixers on medium speed and whisk for approximately 5 minutes or until the frosting becomes thick (you do not want to over whisk, the frosting will still be slightly liquidy when you pour it into the bowl)
• Pour the frosting into a bowl and allow it to cool and thicken up completely for 1 hour (if you are in a rush you can refrigerate the frosting for a quicker cooling time)

Tips

• Semisweet chocolate or dark chocolate is preferred for this recipe.  Milk chocolate will make the frosting to sweet
• Whisking the frosting for 5 minutes or until you see it start to thicken is very important.  If you don’t whisk it enough it will be to thin and loose to pipe or spread
• The fudge will start to get thick and you will see ribbons forming while it is whisking.  The fudge will stay dark brown in color and have a shiny texture to it.  When you pour the fudge frosting into a bowl it will be thick but will not hold its shape completely
• Allow the fudge frosting to cool set for one hour before frosting.  It will be thick enough to pipe or spread at this point

More Chocolate Recipes You Will Love
Better Than The Box Fudge Brownies
Chocolate Buttercream Frosting
Classic Chocolate Layer Cake 
Mudslide Cookies (GF)

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