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Homemade Chocolate Cupcakes with Fudge Frosting photo

Chocolate Cupcakes with Fudge Frosting

These Chocolate Cupcakes with Fudge Frosting are a decadent treat! Soft, fluffy cake topped with rich fudge frosting will impress everyone!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 2 cups cake flour (sifted)
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter (room temperature)
  • 2 cups brown sugar
  • 3 large eggs (room temperature and lightly beaten)
  • 1 teaspoon pure vanilla extract
  • 1 ounce unsweetened chocolate (melted)
  • 1 cup sour cream (room temperature)
  • 1 cup water (hot, around 200°F)
  • 4 cups chocolate fudge frosting (click for recipe)
  • to taste sprinkles (optional, for decorating)

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooling rack
  • Measuring cups and spoons

Method
 

Directions:
  1. 1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease them lightly to prevent sticking.
  2. 2. Combine Dry Ingredients: In a large mixing bowl, sift together the cake flour, baking soda, and kosher salt. Set aside.
  3. 3. Cream Butter and Sugar: In another mixing bowl, cream the unsalted butter and brown sugar until light and fluffy, about 3-5 minutes with an electric mixer.
  4. 4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the pure vanilla extract and melted unsweetened chocolate, mixing until combined.
  5. 5. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the sour cream and hot water. Start and end with the dry ingredients. Mix just until combined; do not overmix.
  6. 6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. 7. Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8. Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a cooling rack to cool completely.
  9. 9. Frost the Cupcakes: Once cooled, generously top each cupcake with the chocolate fudge frosting. Use a piping bag for a decorative touch!
  10. 10. Add Sprinkles: If desired, sprinkle some colorful sprinkles on top for a fun and festive look.

Notes

  • Use high-quality cocoa powder for the best flavor.
  • Do not overbake; cupcakes should remain moist and tender.
  • Let cupcakes cool completely before frosting to prevent melting.