Chocolate Fudge Cupcakes
Ingredients:
For the cupcakes:
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
½ cup granulated sugar
½ cup brown sugar, packed
⅓ cup vegetable oil
2 large eggs
½ cup sour cream or plain Greek yogurt
1 tsp vanilla extract
½ cup hot water or brewed coffee
½ cup mini chocolate chips or chopped dark chocolate (optional but extra fudgy!)
For the chocolate fudge frosting:
1 cup unsalted butter, softened
2 ½ cups powdered sugar
¾ cup unsweetened cocoa powder
¼ tsp salt
2 tsp vanilla extract
¼ cup heavy cream (more if needed for consistency)
Instructions:
1. Bake the cupcakes:
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, mix both sugars, oil, and eggs until well combined.
Stir in sour cream and vanilla extract.
Gradually add dry ingredients to the wet, alternating with the hot water or coffee.
Fold in chocolate chips if using.
Fill liners about ¾ full and bake for 18–20 minutes or until a toothpick comes out mostly clean.
Let cool completely before frosting.
2. Make the frosting:
Beat softened butter until creamy.
Add powdered sugar, cocoa powder, and salt gradually, mixing slowly.
Mix in vanilla and cream. Beat until light, fluffy, and spreadable. Add a little more cream if too thick.
3. Decorate:
Pipe or spread the fudge frosting onto cooled cupcakes.
Top with chocolate curls, sprinkles, or a drizzle of melted chocolate if you're feeling fancy.