Chocolate Fudge Cupcakes Frosting (Printable Version)
Moist fudge cupcakes topped with creamy, rich chocolate frosting, ideal for satisfying any sweet chocolate craving.
# What You'll Need:
→ Cupcakes
01 -
95 g all-purpose flour
02 -
45 g unsweetened cocoa powder, preferably Dutch-processed
03 -
0.5 tsp baking soda
04 -
0.5 tsp baking powder
05 -
0.25 tsp salt
06 -
113 g unsalted butter, melted
07 -
100 g granulated sugar
08 -
110 g brown sugar, packed
09 -
2 large eggs, at room temperature
10 -
1 tsp vanilla extract
11 -
120 ml buttermilk, at room temperature
12 -
120 ml hot coffee or hot water
13 -
90 g semi-sweet chocolate chips, optional
→ Fudge Frosting
14 -
113 g unsalted butter
15 -
40 g unsweetened cocoa powder
16 -
240 g powdered sugar, sifted
17 -
60 ml heavy cream or milk, plus more if needed
18 -
1 tsp vanilla extract
19 -
Pinch of salt
# Steps To Follow:
01 -
Preheat oven to 175°C and line a 12-cup muffin tin with paper liners.
02 -
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until evenly mixed.
03 -
In another bowl, whisk melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
04 -
Add dry ingredients alternately with buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix gently until just combined.
05 -
Slowly stir in hot coffee or hot water, then fold in chocolate chips if using.
06 -
Divide batter evenly among muffin liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted into the centre comes out with moist crumbs.
07 -
Allow cupcakes to cool completely on a wire rack before frosting.
08 -
Melt butter in a saucepan over medium heat. Stir in cocoa powder and whisk until smooth, then remove from heat.
09 -
Gradually incorporate sifted powdered sugar alternately with heavy cream or milk, whisking until a thick, creamy texture forms. Stir in vanilla extract and a pinch of salt. Adjust consistency with more cream if needed.
10 -
Let frosting cool slightly, then spread or pipe onto cooled cupcakes as desired.
# Notes and Tips:
01 -
For enhanced chocolate depth, use brewed hot coffee instead of water. Sifting the powdered sugar ensures a smooth, lump-free frosting.