Chocolate Fudge Cupcakes
Topped with Chocolate Fudge Frosting
Here is a silky smooth fudge cupcake that has its taste heightened by oh-so-chocolatey fudge frosting. The Chocolate Goddess is a firm believer that you just can’t get enough chocolate fudgey goodness to soothe the soul.
Cupcakes are not just for kids - adults like cupcakes just as much as kids, if not more. Eating a cupcake is a way to have a celebration cake all to yourself. Whether it be a birthday or any other type of day, these fudgey cupcakes have party frosted all over them!
Always Stay in Touch with Your Inner Goddess!
Ingredients for Chocolate Fudge Cupcakes
1 ½ cup All-Purpose Flour
¾ cup Unsweetened Cocoa Powder
¾ cup Granulated Sugar
½ teaspoon of Salt
1 ½ teaspoons Baking Soda
¾ cup Whole Milk
2 teaspoons White Vinegar
¾ cup room temperature Butter
¾ cup Brown Sugar
1 teaspoon Vanilla
2 Large Eggs, lightly whisked
¾ cup Boiling Water
Makes 24 Cupcakes
Ingredients for Chocolate Fudge Icing
(I piped huge amounts of frosting in an ice cream swirl design, so I doubled this recipe. This amount will suffice for 24 cupcakes with the usual amount of frosting)
12 ounces (3 sticks) Butter softened
2 teaspoons Pure Vanilla Extract
6 ounces Semisweet Chocolate Chopped (the goddess loves Ghirardelli for baking www.ghirardelli.com)
1/2 cup Unsweetened Cocoa Powder
¼ - ½ cup Heavy Cream
6 cups Powdered Sugar
Instructions for Chocolate Fudge Cupcakes
Fill 24 muffin tins with cupcake liners.
Add vinegar to whole milk. Set aside.
Sift together flour, cocoa powder, granulated sugar, salt and baking soda in a bowl. Set aside.
Cream room temperature butter.
Add brown sugar and vanilla to the butter and incorporate well.
Mix in eggs.
Gradually mix in dry ingredients and milk and vinegar mixture, alternating both. Do not over beat.
Add boiling water and beat on high one minute.
Fill cupcake liners 3/4 full.
Bake 16-18 minutes until toothpick comes out clean. Do not over bake.
Let cupcakes sit on wire rack for only 5 minutes to prevent further baking. Remove cupcakes carefully from pan.
Frost when fully cool.
Melt chopped chocolate (reserving 1 tablespoon) in microwave on very low power stirring every 30 seconds. Just as it is melted, add reserved tablespoon of chocolate and stir till that is melted. Set aside.
Add chocolate until well incorporated.
Mix in powdered sugar.
Add cream slowly until desired consistency is achieved.
Frost cupcakes in variations preferred.