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Ultimate Chocolate Fudge Cupcakes

chocolate fudge cupcake with paper liner on a white plate.
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These Chocolate Fudge Cupcakes are a chocolate lovers ultimate dream! A moist chocolate cupcake is filled with dark chocolate ganache, piped with a mouthwatering chocolate fudge frosting, and finished with chocolate sprinkles. It's the ultimate chocolate cupcake that tastes exactly like fudge.

Ingredients

Units Scale

Chocolate Ganache:

  • 4 ounces chopped chocolate
  • 4 ounces heavy cream

Chocolate Cupcakes:

  • 150g all purpose flour (1 1/4 cup)
  • 50g Dutch process cocoa powder (1/2 cup)
  • 200g granulated sugar (1 cup)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon instant espresso powder
  • 1/4 teaspoon salt
  • 113g neutral flavored oil- avocado, vegetable, canola (1/2 cup)
  • 2 large eggs- room temperature
  • 123g sour cream- room temperature (1/2 cup)
  • 118g boiling water (1/2 cup)

Fudgy Chocolate Frosting:

  • 90g chocolate ganache
  • 113 grams softened butter
  • 226g powdered sugar (2 cups)
  • 50g Dutch process cocoa powder (1/2 cup)
  • 85g heavy cream (1/3 cup)
  • 1/4 teaspoon salt

Instructions

Making The Filling:

  1. Pour the heavy cream into a small pot, set over medium/high heat, and let it come to a simmer. (CANNOT be boiling or the chocolate will separate!)

  2. Place the chocolate into a heat safe bowl and, once the cream is simmering, remove it from heat and gently pour over the chocolate.

  3. Allow the chocolate and cream to sit for 2-4 minutes to soften the chocolate, then gently stir with a spoon until it's fully smooth and silky. Let sit for about 1 hour to cool before filling the cupcakes.

Making The Cupcakes:

  1. Preheat the oven toΒ  350Β°F and line a muffin pan with 12 paper liners
  2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, espresso powder, and salt.
  3. Next, add the oil, eggs, and sour cream to the dry ingredients and whisk until fully combined.Β 
  4. Lastly, carefully pour the boiling water into the mixing bowl and gently mix until the chocolate cupcake batter is smooth. (batter will be thin, that is ok!)
  5. Divide the batter evenly between the 12 prepared liners, filling each divot 3/4 of the way full. Bake for 17-19 minutes, or until a toothpick inserted into the center comes out clean. Carefully take the cupcakes out of the oven and allow them to cool completely on a wire rack before filling and frosting them.

Making The Frosting:

  1. In a large mixing bowl, mix the softened butter, chocolate ganache, heavy cream, and cocoa powder on low until well combined.
  2. Once well mixed, add in the powdered sugar and salt and again, mix on low until the sugar is fully mixed in. After it's mixed well, turn the speed up to high and cream for 3-4 minutes until light and fluffy.Β 
  3. Transfer the fudgy chocolate frosting to a piping bag fitted with your favorite tip and set aside.

Assembling The Cupcakes:

  1. Use a cupcake corer to take out some of the center of each cooled cupcake and fill each hole with 1-1/2 teaspoons of the cooled chocolate ganache.
  2. Pipe a swirl of the chocolate frosting on top of each cupcake, decorate as desired, and enjoy your delicious fudgy chocolate cupcakes!

Notes

  • Room temperature ingredients: If you can, try and set all ingredients out about 30 minutes before you're ready to bake so that they're all the same temperature.
  • Measure properly: I've listed this recipe in grams so that you can accurately measure the ingredients. Baking in grams ensures quality baked goods almost every time without as much room for error as using cups.
  • Bake with high quality cupcake liners: Sure, those printed ones are cute and all, but (at least for me) I've found that the cake tends to stick. Use a good quality liner so you can keep your cake!
  • Use an oven thermometer: Many times the temperature an oven is set to isn't the actual temperature it's baking at. Ovens can be off almost 30 degrees, so use a thermometer for accurate baking time.
  • Cool completely before decorating: Make sure you cool the chocolate fudge cupcakes completely before filing and frosting, otherwise everything will melt.
  • Make sure all the chocolate is melted: When making the ganache, it's important that you stir until all the chocolate is combined with the cream. It needs to be smooth and silky.
  • Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Best served at room temperature, so take out 20-30 minutes before enjoying.

Find it online: https://www.coleinthekitchen.com/chocolate-fudge-cupcakes/