Description
Cupid’s Chocolate Fudge Cupcakes are a rich and indulgent treat, featuring a moist, velvety chocolate cake topped with a luscious fudge frosting. Each bite melts in your mouth, delivering a perfect balance of sweetness and deep cocoa flavor that will leave you craving more.
Ingredients
Scale
- For the Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- For the Fudge Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Fill each cupcake liner about 2/3 full with batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, until smooth and fluffy. Stir in the vanilla extract.
- Once the cupcakes are completely cool, frost them generously with the fudge frosting.
Notes
- Make-ahead: Cupcakes can be baked a day in advance and stored in an airtight container at room temperature.
- Storage: Store frosted cupcakes in the refrigerator for up to 3 days.
- Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 350
- Sugar: 30 grams
- Sodium: 200 milligrams
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 50 milligrams
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