Chocolate Fudge Cupcake Recipe

Chocolate Fudge Cupcakes

As far as desserts are concerned, my husband lives by this simple equation: Chocolate + Coffee = Happy Tummy.

So one time as a homecoming surprise for him (something I rarely do, by the way), I refashioned a fave recipe and, instead of using dark chocolate for frosting (which is yummy too, by the way!) used coffee, instead. But the cupcake itself is made of rich, dark, sinfully fudgy chocolate. 

The dough of this chocolate fudge cupcake is very thick and dense--- taste it and you’ll know it’s purely heavenly chocolate fudge.

Chocolate Fudge Cupcakes with Coffee Frosting

I wasn’t sure if I could feed the kids frosting with so much coffee in it. So I made another batch for them and used the conventional dark chocolate frosting, topping them with different colors and flavors that would surely attract the little ones.

It so happened that the following day was my good friend Raymond’s birthday, good thing I still had a half-dozen of those devilishly fudgy chocolate cupcakes (hastily decorated, though!).

He’s 100 years old, but he loved the kiddie toppings—he said it made him feel young. Haha!

A lot of love always goes into making these cupcakes every single time (because I usually make them for family and friends!), and I’m sharing the recipe (and the love!) with you. Enjoy!

Rich dark chocolate fudge cupcakes

CHOCOLATE FUDGE CUPCAKES WITH COFFEE (OR DARK CHOCOLATE) FROSTING

Ingredients:

DARK CHOCOLATE CUPCAKES

·         1/2 cup (1 stick or 115g) unsalted butter

·         2 ounces semi-sweet baking chocolate

·         1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)

·         3/4 cup (95g) all-purpose flour*

·         1/2 teaspoon baking soda

·         3/4 teaspoon baking powder

·         1/4 teaspoon salt

·         2 large eggs, at room temperature*

·         1/2 cup (100g) granulated sugar

·         1/4 cup (50g) light brown sugar

·         1 teaspoon vanilla extract

·         1/2 cup (120ml) buttermilk*

DARK CHOCOLATE FROSTING

·         2 and 3/4 cup (270g) confectioners' sugar

·         2/3 cup (80g) unsweetened cocoa powder

·         6 Tablespoons (90g) unsalted butter, softened to room temperature

·         6 Tablespoons (95ml) heavy cream

·         1 teaspoon vanilla extract

·         1/3 cup (60g) semi-sweet chocolate chips for decoration, optional

OR:

COFFEE FROSTING

·         2 and 3/4 cup confectioners' sugar

·         1/2 cup instant coffee granules, melted  in 1/8 cup of hot water
          1-2 Tablespoons coffee liqueur (I used Kahlua)

·         6 Tablespoons (90g) unsalted butter, softened to room temperature

·         6 Tablespoons (95ml) heavy cream (or you can used instant whipped cream – if you do so, omit the confectioners’ sugar and unsalted butter)

·         1 teaspoon vanilla extract

·         1/3 cup (60g) semi-sweet chocolate chips for decoration (or candy sprinkles, cashew nuts, M-and-M's, feel free to experiment) -- optional

Directions:

For the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.

Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.

In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. 

In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.

Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the frosting: 

COFFEE FROSTING

Mix together the instant coffee solution (coffee granules+warm water) and coffee liqueur. 

With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. 

Gradually add the sifted sugar and coffee liqueur alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.

DARK CHOCOLATE FROSTING

Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside.

With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. 

Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.

*If you are using instant whipped cream, just mix the coffee mixture and coffee liqueur (or cocoa powder) with the whipped cream and vanilla. 

FROSTING THE CUPCAKES

Frost cooled cupcakes and top with chocolate chips as desired. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.  Store covered in the refrigerator is desired for up to 1 week.

*Using cake flour instead of all-purpose flour is OK. I find the cupcakes to be slightly softer using cake flour.

*Room temperature eggs are required for this recipe. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.

*Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.