PIES AND TACOS
These Chocolate Cupcakes with Fudge Frosting are rich, moist, and intensely chocolatey.
Start by preheating your oven to 350ºF and lining a cupcake pan or muffin tin with cupcake liners. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt to ensure a smooth batter.
In a separate bowl or measuring cup, whisk the egg, milk, oil, and vanilla extract until well combined. You could also use buttermilk instead of the milk to give this a rich twist!
Pour the wet ingredients into the flour mixture and mix until just incorporated. Slowly add the hot coffee (or hot water), stirring continuously. The batter will be very thin, but this ensures a moist, light cupcake. Divide the batter evenly between the liners, filling them only halfway.
The key to this frosting is the combination of melted chocolate and cocoa powder, giving it an intensely rich flavor and smooth texture. To begin, place the chopped chocolate and heavy cream in a microwave-safe bowl and heat in 15-second intervals, stirring in between, until fully melted and smooth.
In a separate bowl, beat the butter until light and fluffy. Sift in half of the powdered sugar and cocoa powder, mixing until incorporated. Pour in the cooled melted chocolate and mix again until combined. Add the remaining powdered sugar and beat until the frosting is creamy and well blended.
Once the cupcakes are fully cooled, transfer the chocolate fudge frosting to a piping bag fitted with a piping tip. Pipe the frosting onto each cupcake, creating smooth, decorative peaks. Top with chocolate curls, sprinkles, or your favorite garnish for a finished look.
They are topped with a silky, decadent frosting for the ultimate indulgence.