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!
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Servings: 12
Calories: 528kcal
Ingredients
Chocolate Cupcakes
- 1 Cup All Purpose Flour
- 1 Cup Granulated Sugar
- ½ Cup Cocoa Powder
- 1 tsp Baking Powder
- ¾ tsp Baking Soda
- ¼ tsp salt
- ½ Cup Buttermilk
- ¼ Cup Vegetable Oil
- 1 Egg
- ½ tsp Vanilla Extract
- ½ Cup Boiling Water
Chocolate Fudge Frosting
- 1 Cup Unsalted Butter
- 1 Cup Granulated Sugar
- 1 Cup Half and Half
- 13 Ounces Semi Sweet Chocolate Chips
- 1 Teaspoon Vanilla Extract
- 3 ½ Cups Powdered Sugar
Instructions
Chocolate Cupcakes
- Preheat oven to 350 degrees F and line a regular size cupcake pan with 12 cupcake liners
- In a medium bowl, combine the flour, sugar, cocoa powder, salt, baking soda and baking powder; whisk until combined, set aside
- In a large bowl or bowl of an electric mixer, whisk together buttermilk, oil, egg, and vanilla extract
- Add the dry ingredients into the wet ingredients and whisk until the batter is smooth and all ingredients are fully incorporated
- Add the boiling water to the batter and slowly whisk until fully combined
- Using a ice cream scoop, divide the chocolate cupcake batter into the lined cupcake pan until each are about are ¾ full
- Bake at 350 degrees for 14-16 minutes or until the cupcakes springs back at the touch
- Allow the cupcakes to cool for 10-20 minutes before removing from the pan and icing with Chocolate Fudge Frosting
- Using a star tip and a pastry bag, pipe the Chocolate Fudge Frosting on the Chocolate Cupcakes
- Garnish with chocolate sprinkles or a decoration of your choice!
- Enjoy
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 the sugar is dissolved; remove the pan from the heat
- Using the whisk attachment, place the bowl with chocolate chip on the mixer and turn the mixer on low speed and slowly pour the butter mixture over the chocolate, whisk on low speed
- Once the chocolate has melted completely, add 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 mixer on medium to high speed and whisk for approximately 5-8 minutes or until the frosting becomes thick ( you do not want to over whisk the frosting, it will still be slightly liquid when you pour it into a bowl)
- Pour the frosting into a bowl with a lid and allow it to cool and thicken up for approximately 2 hours ( if you are in a rush, you can place the frosting in the refrigerator to cool faster)
Notes
Buttermilk
If you don't have buttermilk in your refrigerator, make your own. Combine ½ cup of whole milk and 1 ½ tsp vinegar or lemon juice and let this sit for 5 minutes before using Make It A Cake
To make this chocolate recipe into a cake, you can double the recipe and it will make a 3 layer 8 inch round cake Cocoa Powder
There is a big difference in the quality of cocoa powder and the outcome of the cake. Dutch processed cocoa powder is best because it is has been treated with an alkalizing agent to reduce the natural acidity of the cocoa so that it does not have a bitter taste. Chocolate
When choosing the chocolate for the frosting, make sure to go with a high quality semisweet or dark chocolate. I do not recommend using milk chocolate because it will make a frosting that is too sweet! Take Your Time On The Frosting
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. When you pour the fudge frosting into a bowl it will be thick but will not hold its shape completely Cool
Allow the fudge frosting to cool set for one hour before frosting. It will be thick enough to pipe or spread at this point
If you don't have buttermilk in your refrigerator, make your own. Combine ½ cup of whole milk and 1 ½ tsp vinegar or lemon juice and let this sit for 5 minutes before using Make It A Cake
To make this chocolate recipe into a cake, you can double the recipe and it will make a 3 layer 8 inch round cake Cocoa Powder
There is a big difference in the quality of cocoa powder and the outcome of the cake. Dutch processed cocoa powder is best because it is has been treated with an alkalizing agent to reduce the natural acidity of the cocoa so that it does not have a bitter taste. Chocolate
When choosing the chocolate for the frosting, make sure to go with a high quality semisweet or dark chocolate. I do not recommend using milk chocolate because it will make a frosting that is too sweet! Take Your Time On The Frosting
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. When you pour the fudge frosting into a bowl it will be thick but will not hold its shape completely Cool
Allow the fudge frosting to cool set for one hour before frosting. It will be thick enough to pipe or spread at this point
Nutrition
Serving: 1cupcake | Calories: 528kcal | Carbohydrates: 61g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 183mg | Potassium: 291mg | Fiber: 4g | Sugar: 45g | Vitamin A: 596IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg
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