THE BEST EVER CHOCOLATE FUDGE CUPCAKES
The Best Ever Chocolate Fudge Cupcakes are better than any cupcake you have tasted. Moist chocolate cake iced with the most decadent, smooth and creamy chocolate fudge icing. You are in for a treat!
Provided by Kristen Massad
Categories Cakes Chocolate Cupcakes Dessert
Time 2h36m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F and line a regular size cupcake pan with 12 cupcake liners
- In a medium bowl, combine the flour, sugar, cocoa powder, salt, baking soda and baking powder; whisk until combined, set aside
- In a large bowl or bowl of an electric mixer, whisk together buttermilk, oil, egg, and vanilla extract
- Add the dry ingredients into the wet ingredients and whisk until the batter is smooth and all ingredients are fully incorporated
- Add the boiling water to the batter and slowly whisk until fully combined
- Using a ice cream scoop, divide the chocolate cupcake batter into the lined cupcake pan until each are about are ¾ full
- Bake at 350 degrees for 14-16 minutes or until the cupcakes springs back at the touch
- Allow the cupcakes to cool for 10-20 minutes before removing from the pan and icing with Chocolate Fudge Frosting
- Using a star tip and a pastry bag, pipe the Chocolate Fudge Frosting on the Chocolate Cupcakes
- Garnish with chocolate sprinkles or a decoration of your choice!
- Enjoy
- In the bowl of an electric mixer, combine the chocolate chips and vanilla extract; set aside
- In a medium saucepan, combine the unsalted butter, granulated sugar and half and half and bring to a simmer until the sugar is dissolved; remove the pan from the heat
- Using the whisk attachment, place the bowl with chocolate chip on the mixer and turn the mixer on low speed and slowly pour the butter mixture over the chocolate, whisk on low speed
- Once the chocolate has melted completely, add the powdered sugar one cup at a time and continue whisking on low until the powdered sugar is fully incorporated and there are no lumps
- Turn the mixer on medium to high speed and whisk for approximately 5-8 minutes or until the frosting becomes thick ( you do not want to over whisk the frosting, it will still be slightly liquid when you pour it into a bowl)
- Pour the frosting into a bowl with a lid and allow it to cool and thicken up for approximately 2 hours ( if you are in a rush, you can place the frosting in the refrigerator to cool faster)
Nutrition Facts : ServingSize 1 cupcake, Calories 528 kcal, Sugar 45 g, Sodium 183 mg, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Carbohydrate 61 g, Fiber 4 g, Protein 5 g, Cholesterol 65 mg, UnsaturatedFat 10 g
CHOCOLATE FUDGE CUPCAKES
These bright and fun cupcakes are perfect for kids' parties
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
- Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.
- For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.
Nutrition Facts : Calories 509 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.54 milligram of sodium
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