Chocolate Fudge Cupcakes
Ingredients
For the cupcakes:
3/4 cup (95g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup (135g) granulated sugar
1/2 cup (100g) light brown sugar
1/2 cup (120ml) vegetable oil
2 large eggs
2 tsp vanilla extract
1/2 cup (120ml) buttermilk (or milk + 1 tsp vinegar)
1/2 cup (120ml) hot coffee or hot water
Optional: 12 small pieces of fudge or chocolate truffles for center
For the chocolate fudge frosting:
3/4 cup (170g) unsalted butter, softened
2 cups (250g) powdered sugar
1/2 cup (45g) cocoa powder
1/4 cup (60ml) heavy cream (or milk)
1/2 tsp vanilla extract
Pinch of salt
Instructions
1. Make the cupcakes:
Preheat oven to 350°F (175°C) and line a muffin tin with 12 liners.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, beat together sugars, oil, eggs, and vanilla.
Mix wet and dry ingredients together.
Add buttermilk and hot coffee/water, mixing until smooth.
Fill liners 3/4 full. If adding fudge pieces, push one into the center of each cupcake.
Bake 18–20 minutes until set and springy.
Cool completely before frosting.
2. Make the frosting:
Beat butter until fluffy (2–3 minutes).
Sift in powdered sugar and cocoa, mix slowly, then beat until combined.
Add vanilla, salt, and cream to reach desired texture.
Beat until light and creamy (3–5 minutes).
3. Decorate:
Pipe frosting on cooled cupcakes.
Optional: sprinkle with chocolate shavings, mini chips, or drizzle with melted fudge sauce.