🍫 Chocolate Fudge Cupcakes

Description

These Chocolate Fudge Cupcakes are ultra-moist, rich, and packed with deep chocolate flavor. Topped with a luscious chocolate fudge frosting, they’re perfect for birthdays, parties, or when you’re just craving something indulgently sweet. This classic bakery-style treat is easy to make at home and tastes even better than store-bought!

📝 Ingredients For Chocolate Fudge Cupcakes

Cupcakes

• 1 cup (200g) granulated sugar

• ½ cup (100g) brown sugar (light or dark)

• ¾ cup (75g) unsweetened cocoa powder

• 1 cup (240ml) hot water or hot coffee (for enhanced chocolate flavor)

• ½ cup (120ml) vegetable oil

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup (120g) all-purpose flour

• 1½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup (120ml) sour cream or plain Greek yogurt (room temperature)

Chocolate Fudge Frosting

• ¾ cup (170g) unsalted butter (softened)

• 1¾ cups (220g) powdered sugar

• ¾ cup (65g) cocoa powder

• ¼ tsp salt

• 2–3 tbsp milk or heavy cream

• 1 tsp vanilla extract

• Optional: Melted chocolate (2 oz) for extra richness

👨‍🍳 Instructions

For the Cupcakes:

1. Preheat Oven: to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Make Cocoa Mixture: In a bowl, whisk hot water/coffee with cocoa powder until smooth. Let cool slightly.

3. Mix Wet Ingredients: In a large bowl, mix sugars, oil, eggs, and vanilla. Add the cocoa mixture.

4. Add Dry Ingredients: Sift together flour, baking powder, baking soda, and salt. Add to the wet mixture.

5. Finish Batter: Mix in sour cream until just combined. Do not overmix.

6. Fill & Bake: Fill liners 2/3 full. Bake for 18–22 minutes or until a toothpick comes out clean.

7. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.

For the Frosting:

1. Cream Butter: Beat butter until creamy.

2. Add Dry Ingredients: Sift in powdered sugar, cocoa, and salt. Beat slowly to combine.

3. Add Liquid: Mix in vanilla and 2 tbsp milk. Beat until fluffy. Add more milk if needed for consistency.

4. Optional: Mix in melted chocolate for a richer taste.

5. Frost: Pipe or spread frosting onto completely cooled cupcakes.

👩‍🍳 Tips & Notes

• Coffee Enhances Chocolate: Use hot coffee instead of water to deepen the flavor. It won’t taste like coffee.

• Don’t Overmix: Mix just until combined to avoid dense cupcakes.

• Room Temperature Ingredients: Helps with smooth batter and better texture.

• Add-ins: Mix in chocolate chips or chunks for extra fudginess.

• Storage: Store in an airtight container at room temp for 2 days or refrigerate up to 5 days.

🍽️ Servings

• Makes 12 standard cupcakes

🔍 Nutritional Info (Per Cupcake, approx.)

Note: Nutritional values are approximate and vary by ingredients used.

💡 Benefits

• Mood Boosting: Dark chocolate contains serotonin-boosting compounds.

• Rich in Antioxidants: Cocoa is naturally high in flavonoids.

• Portion Controlled: Single-serving format helps with moderation.

• Fun to Decorate: Great for baking with kids or festive themes.

❓Q&A

Q: Can I make these gluten-free?

A: Yes! Substitute a 1:1 gluten-free baking flour blend.

Q: Can I make these ahead of time?

A: Yes. Bake cupcakes a day ahead. Store covered. Frost before serving.

Q: Can I freeze them?

A: Absolutely. Freeze unfrosted cupcakes in a sealed bag up to 2 months. Thaw, then frost.

Q: Can I use butter instead of oil?

A: You can, but oil keeps them moister. Butter gives more flavor but may dry out faster.

Q: Why is sour cream used?

A: It adds moisture and tenderness. Greek yogurt is a great substitute.