Chocolate Cupcakes with Fudge Frosting Recipe

featured chocolate cupcakes with fudge frosting

Chocolate Cupcakes with Fudge Frosting Recipe

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Cool Time: 1

Total Time: 1 40

Servings: cupcakes

Calories: 319kcal

Author: Becky Hardin

These are by far the best ever chocolate cupcakes with fudge frosting you’ve ever tasted! Moist cake iced with the most decadent and smooth chocolate fudge frosting, means you’re in for a real treat!

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Equipment

Ingredients

2¼ cups cake flour 270 grams, sifted (see note)
2 teaspoons baking soda 12 grams
1 teaspoon kosher salt 3 grams
½ cup unsalted butter 113 grams, room temperature (1 stick)
2½ cups brown sugar 533 grams
3 large eggs 150 grams, room temperature and lightly beaten
1½ teaspoons pure vanilla extract 6 grams
1 ounce unsweetened chocolate 28 grams, melted
1 cup sour cream 227 grams, room temperature
1 cup water 227 grams, hot (200°F)
4 cups Chocolate Fudge Frosting (click for recipe)
Sprinkles optional, for decorating

Instructions

Adjust oven rack to middle position and preheat oven to 350°F. Line two 12-count cupcake tins with paper liners. Set aside.
In a medium bowl, sift together flour, baking soda, and salt.
2¼ cups cake flour, 2 teaspoons baking soda, 1 teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together until incorporated, about 2 minutes.
½ cup unsalted butter, 2½ cups brown sugar
Add the eggs, one at a time, beating to incorporate after each addition.
3 large eggs
With the mixer on low speed, add the vanilla and melted chocolate.
1½ teaspoons pure vanilla extract, 1 ounce unsweetened chocolate
Add the sour cream and dry ingredients alternately in 3 additions, starting and ending with the flour. Beat each addition just until incorporated.
1 cup sour cream
Stir in the hot water and beat just until will mixed.
1 cup water
Pour the batter (it will be very runny) into the prepared muffin tins, filling each well about ¾ full.
Place one cupcake pan in the oven and bake for 10 minutes. Rotate the pan and bake another 5-10 minutes, or until a toothpick inserted in the middle comes out clean.
Transfer the cupcake pan to a cooling rack and place the second cupcake pan into the oven. Bake as directed above.
Cool the cupcakes in the baking pan for 5 minutes. Carefully remove the cupcakes and place on the cooling rack to completely cool.
Frost each cupcake with chocolate fudge frosting and garnish with your favorite sprinkles.
4 cups Chocolate Fudge Frosting, Sprinkles

Video

Notes

DIY Cake Flour: If you don't have cake flour, you can use all-purpose or make your own by measuring 2¼ cups of all-purpose flour, removing 4½ tablespoons from the cup, and adding 4½ tablespoons of cornstarch. Whisk together and sift well before using.
You can make these cupcakes into a cake by doubling the recipe. This will make a 3-layer cake using 8-inch round pans.
Be sure to let your cupcakes cool completely before frosting. You don’t want runny frosting or destroyed cupcakes.
Nutritional information does not include optional ingredients.

Storage: Store chocolate cupcakes with fudge frosting in an airtight container in the refrigerator for up to 2 days.

Nutrition