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Chocolate Fudge Cupcakes

Chocolate Fudge Cupcakes
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Indulge in these decadent Chocolate Fudge Cupcakes, featuring moist chocolate cake filled with creamy ganache and topped with rich chocolate buttercream. Perfect for any chocolate lover, these cupcakes are a delightful treat for any occasion.

Ingredients

Units Scale

For the Cupcakes:

  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) hot water

For the Chocolate Ganache Filling:

  • 4 ounces (113g) dark chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream

For the Chocolate Buttercream Frosting:

  • 1 cup (227g) unsalted butter, room temperature
  • 3 cups (360g) powdered sugar
  • 1/2 cup (50g) unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 2–4 tablespoons (30-60ml) heavy cream
  • Pinch of salt

Instructions

  1. Prepare the Ganache Filling:

    • Place the chopped dark chocolate in a heatproof bowl.
    • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
    • Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
    • Stir until the mixture is smooth and glossy.
    • Allow the ganache to cool and thicken at room temperature or refrigerate briefly until it reaches a spoonable consistency.

  2. Bake the Cupcakes:

    • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
    • In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
    • Add the eggs, vegetable oil, buttermilk, and vanilla extract to the dry ingredients. Mix until well combined.
    • Gradually add the hot water to the batter, mixing slowly until smooth. The batter will be thin.
    • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
    • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
    • Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

  3. Fill the Cupcakes:

    • Once the cupcakes are completely cooled, use a cupcake corer or a small knife to remove the center of each cupcake, creating a small well.
    • Fill each well with the prepared chocolate ganache.

  4. Prepare the Chocolate Buttercream Frosting:

    • In a large bowl, beat the room temperature butter until creamy and smooth.
    • Sift together the powdered sugar and cocoa powder to remove any lumps.
    • Gradually add the sifted dry ingredients to the butter, mixing on low speed until combined.
    • Add the vanilla extract and a pinch of salt.
    • Slowly add the heavy cream, one tablespoon at a time, until the frosting reaches a smooth and spreadable consistency.
    • Increase the mixer speed to medium-high and beat for an additional 2-3 minutes until the frosting is light and fluffy.

  5. Frost the Cupcakes:

    • Using a piping bag fitted with your preferred tip or an offset spatula, frost the ganache-filled cupcakes with the chocolate buttercream.
    • For added flair, garnish with chocolate shavings, sprinkles, or a drizzle of leftover ganache.

Notes

  • Storage: Store the frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
  • Buttermilk Substitute: If you don’t have buttermilk on hand, combine ½ cup of milk with ½ tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • Enhancing Chocolate Flavor: Adding a teaspoon of instant espresso powder to the dry ingredients can intensify the chocolate flavor without imparting a coffee taste.

Nutrition

Find it online: https://cookedbyandy.com/chocolate-fudge-cupcakes/