Go Back
Print

Chocolate Cupcakes

These Chocolate Cupcakes with Fudge Frosting are rich, moist, and intensely chocolatey, topped with a silky, decadent frosting for the ultimate indulgence.
Course Dessert
Cuisine American
Keyword chocolate cupcakes, cupcakes
Prep Time 35 minutes
Cook Time 18 minutes
Decoration 10 minutes
Total Time 1 hour 3 minutes
Servings 12 cupcakes
Calories 457kcal
Author Camila Hurst

Ingredients

  • 1 cup all-purpose flour 127 grams
  • 1 cup granulated sugar 200 grams
  • ⅓ cup unsweetened cocoa powder 33 grams
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 large egg
  • ½ cup milk 120 ml
  • ⅓ cup vegetable oil 80 ml, such as canola oil
  • 1 tsp vanilla extract
  • ½ cup brewed coffee or hot water 120 ml

Chocolate Curls (optional for decoration)

  • ½ cup chopped chocolate 85 grams
  • 2 tsp shortening

Chocolate Fudge Frosting

  • ½ cup chopped chocolate 85 grams
  • ¼ cup heavy cream 60 ml
  • 1 cup unsalted butter 226 grams
  • ½ cup unsweetened cocoa powder 64 grams
  • 2 cups powdered sugar 250 grams
  • 1 tsp vanilla extract

Instructions

  • Pre-heat the oven to 350ºF.
  • Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
  • In another medium bowl, or measuring cup, mix the egg, milk, oil, and vanilla extract.
  • Pour the wet ingredients over the sifted dry ingredients.
  • Whisk until incorporated.
  • Pour the hot coffee (or hot water) over the batter. The batter will be very liquidy.
  • Pour the batter into cupcake tins, filling up only halfway.
  • Bake in the pre-heated oven for about 18 minutes, until you can touch the surface of a cupcake with your finger and it springs right back, or an inserted toothpick comes out clean.
  • Remove from the oven and let the cupcakes cool.

Chocolate Curls

  • Place the chocolate and the shortening in a microwave-safe bowl. Microwave for 15 second intervals, stirring in between, until completely melted.
  • Using an offset spatula, spread the melted chocolate on the back of a baking sheet, forming a thin uniform layer of chocolate.
  • Place in the freezer for 4 minutes.
  • Remove the tray. Use a small scraper and position it at a 45º angle on the bottom of the tray, holding the top with your other hand. Push the scraper forward to form the curl. If the curls are breaking, it means the chocolate is too cold, let it sit at room temp for a bit. If the curls are coming out in huge chunks, it means it’s too soft, place the tray back in the freezer for 1 minute.
  • Keep the curls frozen until ready to use.

Chocolate Fudge Frosting

  • Place the chopped chocolate in a microwave safe bowl along with the heavy cream. Microwave for 15 second and stir. If the chocolate still needs to melt, microwave for a few second increments, stirring in between, just until the chocolate has melted. Let the mixture cool down for about 10 minutes.
  • Beat the butter with a mixer for a couple of minutes until fluffy and creamy.
  • Sift half of the powdered sugar and cocoa powder into the bowl with the butter.
  • Add the melted and cooled down chocolate.
  • Mix on low until the ingredients have incorporated. Raise the speed to medium high and beat for one minute. Scrape the bowl as needed.
  • Add the remaining powdered sugar and mix to combine on low speed. Raise the speed to medium high and beat for another minute.
  • Add the vanilla and mix.
  • The frosting should be creamy and smooth.

To Decorate

  • Place the frosting in a piping bag lined with the piping tip of choice. I used a 4B.
  • Pipe the frosting on top of the cupcakes. Top with a chocolate curl or sprinkles. I used Barry’s chocolate flakes.

To Store

  • Store the cupcakes in the fridge for up to 4 days, in a covered container.

Notes

Cocoa Powder: You can use Dutch processed cocoa powder as well as natural in this recipe. I usually just use natural, but have used Dutch processed with success. Typically, recipes using Dutch processed cocoa will call for baking powder, since Dutch processed cocoa powder is neutral and won’t react with baking soda. However, since this recipe has both baking powder, and baking soda, plus milk, which is acidic, you are safe to use either type of cocoa powder.
Coffee: Substitute the coffee for hot water if desired.
Cupcake Batter: The cupcake batter will be very liquidy. Only fill up the cupcake tins halfway.
Here are some tips for the frosting:
  • Make sure the butter is at about 72ºF. If the butter is too soft, the frosting might be too runny.
  • You can always add a bit more powdered sugar to make the frosting become stiffer, but you really shouldn’t have to if you measure the sugar by weight instead of cups.
  • If needed, add a bit more heavy cream to the frosting.
 
To Freeze: To freeze the assembled cupcakes, place them in an air tight container, and then place them in the freezer. Keep them frozen for up to 1 to 2 months. To thaw, let them sit in the fridge overnight. You can also freeze the cupcakes and the frosting separately, and thaw them in the fridge overnight.
Chocolate Curls: I learned this method from Beyond the Butter chocolate curl recipe. Check out her post for many tips. 

Nutrition

Serving: 1 cupcake | Calories: 457kcal