Chocolate Fudge Cupcakes
Ingredients
For the cupcakes (makes 12):
¾ cup (95 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs, room temperature
½ cup (100 g) granulated sugar
½ cup (100 g) brown sugar, packed
½ cup (120 ml) vegetable oil (or melted butter)
½ cup (120 ml) buttermilk, room temperature
½ cup (120 ml) hot coffee (or hot water for milder flavor)
1 tsp vanilla extract
For the chocolate fudge frosting:
1 cup (225 g) unsalted butter, softened
2 ½ cups (300 g) powdered sugar, sifted
¾ cup (90 g) unsweetened cocoa powder
½ tsp salt
½ cup (120 ml) heavy cream (plus more if needed)
200 g (7 oz) semisweet chocolate, melted & cooled slightly
2 tsp vanilla extract
Instructions
Make the cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
In another bowl, whisk eggs, sugars, oil, buttermilk, and vanilla until smooth.
Add dry ingredients, mixing gently. Stir in hot coffee until batter is thin and smooth.
Divide evenly into liners (about ⅔ full). Bake 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
Make the fudge frosting:
Beat butter until creamy (2–3 minutes).
Add powdered sugar, cocoa, and salt, beating until combined.
Mix in heavy cream, melted chocolate, and vanilla. Beat on medium-high until glossy, smooth, and spreadable. (If too thick, add a splash more cream.)
Assemble:
Frost cooled cupcakes with a generous swirl of fudge frosting.
Optional: top with chocolate curls, sprinkles, or a drizzle of ganache for extra decadence.