These chocolate fudge cupcakes start with a light and fluffy yet moist chocolate cupcake and are topped with a decadent chocolate buttercream. This will send chocolate lovers hearts a flutter.
226gunsalted butter, softened (2 sticks / 1 cup / 8oz)
55gmelted chocolate (50% cocoa solids)(2oz)
2 ½cupsicing (powdered) sugar(325g / 11.5oz)
¾cupdutch process cocoa(70g / 2.5oz)
½cupthickened cream
2teaspoonsvanilla extract
For best results, always weigh ingredients where a weight is provided
Equipment
A handheld beater or stand mixer with paddle attachment
mixing bowls
Balloon whisk and silicone spatula
a medium ice cream scoop to portion the batter
I love these silicone muffin trays but a regular muffin tray is fine.
paper cupcake cases
Instructions
Preheat your oven to 350F / 180C / 160C fan and line your muffin tins with paper cases
In a medium bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
In a large bowl with a balloon whisk, beat together the melted butter and both sugars until combined.
Add the eggs one at a time, scraping down the sides of the bowl each time and beating until the mixture is smooth.
Add the vanilla and mix through.
Add ⅓ of the flour mixture to the wet ingredients. Stir through gently with your spatula until just combined.
Now add half of the buttermilk, mix gently again. Repeat this process - flour, buttermilk, flour - each time mixing until just combined. Be careful not to overmix.
Fill the cupcake cases to about only to about ⅔ full (IMPORTANT - careful not to overfill).
Bake in the oven for around 18-22 minutes (regular muffin tin cooks quicker than the silicone type). Turn the pan at the halfway point so they bake evenly. When a toothpick inserted comes out with just a crumb or two, they are done.
Cool in the tin for 5 minutes before turning out onto a cooling rack. Make sure they are completely cool before frosting.
FOR THE CHOCOLATE FUDGE FROSTING: Beat the butter and sugar in a bowl (or a stand mixer) on low speed until it comes together.
Add the cocoa then beat until it comes together again - you'll need to scrape down the bowl a couple of times and it will be very thick at this stage.
Add half the cream, the melted (but cooled) chocolate and the vanilla and beat for another 4-5 minutes on medium until much lighter and fluffy. Scrape down the sides of the bowl often.
Add the remaining cream and beat on low for 30 seconds or until incorporated. By now it should be lightened and soft but hold it's shape. If too loose to pipe, just add a touch more sugar. The buttercream will firm up slightly as the chocolate in it re-sets.
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Notes
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.