Rich Chocolate Fudge Cupcakes Recipe

Gourmet Cupcake Dessert with Creamy Chocolate Frosting

Posted by Sharon

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Gourmet cupcakes are a huge trend right now, and these Rich Chocolate Fudge Cupcakes will be a hit with everyone. Try topping with whipped lemon, strawberry, or vanilla frosting for a change of pace. They’re even great without the frosting.

Ingredients:

  • 1.5 oz. semisweet chocolate, chopped
  • 3 Tbsp. buttermilk
  • 3/4 tsp. baking soda
  • 1 large egg, at room temperature
  • 3 tsp. vanilla extract, divided
  • 1-1/2 C flour
  • 1-1/4 C sugar, divided
  • 1/4 C + 2 Tbsp. unsweetened cocoa powder
  • 1/2 tsp. + 1/8 tsp. salt, divided
  • 3/4 C unsalted butter, at room temperature
  • 4.5 oz. bittersweet chocolate
  • 3/4 C heavy whipping cream

Directions:

Lightly spray the muffin tin cups, or line with paper liners. Place the oven rack into the center of the oven and pre-heat to 350 degrees. Put the semisweet chocolate into a microwave-safe bowl. Microwave on high 1 minute or until glossy, then stir until the chocolate is smooth. Let the chocolate stand 10 minutes, or until cool but still soft.

Whisk the buttermilk and baking soda together well in a small bowl. Stir in the egg and 1-1/2 tsp. of the vanilla. Whisk the flour, 1 C of sugar, cocoa powder, and 1/2 tsp. of salt together in a mixing bowl. Add the room temperature butter and half of the buttermilk mixture. Beat with a mixer on low speed until the dry ingredients are just moistened. Increase the mixer speed to medium and beat until the butter is light, appx. 30 seconds. Pour in the remaining buttermilk mixture and the melted chocolate, and beat 15 seconds or until well blended. Pour the batter into the prepared muffin cups, filling them about 2/3 of the way full. Bake 18 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Remove the pan from the oven and cool on a wire rack for 5 minutes. Remove the cupcakes from the pan, place them on the wire rack and cool completely.

Place the cold butter and chocolate into a saucepan and place the pan over low heat. Stirring continuously, heat the mixture until completely melted. Stir in the 1/4 C of remaining sugar and the remaining salt. Gradually whisk in the cream. Stirring continuously, cook over medium heat until hot but not boiling. Cool the frosting slightly, and then generously frost the cupcakes. Makes 12 cupcakes.

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