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Hi Bold Bakers!
Chocolate cupcakes don’t get the credit they deserve. Nobody is upset when they see a plate full of homemade Chocolate Cupcakes with Chocolate Fudge Frosting set on the table. I’d bet dollars to donuts that they’re the first to go at a school’s bake sale (even before the donut holes that time-strapped parents may have picked up!).
But is it just me, or does everybody forget chocolate cupcakes exist until they see them? And then a lightbulb goes off, and you’re like, “Oh, RIGHT! I LOVE chocolate cupcakes!”
My chocolate cupcakes recipe is just as easy as picking up a box of cake mix, but seriously so much better. They’re soft, but have this great density that makes them utterly satisfying. I add both bittersweet chocolate and cocoa powder to give them an intense chocolate flavor, and to enhance that chocolate flavor even further, I add coffee (trust me!)
Top that with a chocolate frosting that is both fluffy and fudgy, and you have everything a chocolate cupcake should be!
The Chocolate Best For Chocolate Cupcakes
If you want to make the best tasting chocolate cupcakes you’ve ever had in your life, you need to use good, unsweetened cocoa powder. If you’re going to up the ante and make it a super fudgy cupcake, choose a dutch-processed cocoa powder. Dutch-processed cocoa powder is less acidic than other powders, which will give you a more “chocolatey” flavor. But regular cocoa powder will work as well!
I also would use good bittersweet chocolate for the cupcakes. It has less sugar than other chocolates, which really lets the chocolate shine without being overly sweet.
Why Put Coffee In Chocolate Cake?
Adding hot, strong coffee to your chocolate cake won’t make it taste like coffee. There’s a great reason to include coffee when you’re making chocolate desserts!
Cocoa powder is relatively bitter, and if you have a good quality cocoa powder, you’ll be able to taste hints of fruit. Sound familiar? Coffee has the same qualities!
Other ingredients, like milk and sugar, helps make the cocoa powder taste good — but coffee helps make it taste more chocolaty.
What You Need To Make Chocolate Cupcakes With Chocolate Fudge Frosting
How To Make Chocolate Cupcakes With Chocolate Fudge Frosting
You’re just a few steps away from becoming everyone’s favorite person after you serve these cupcakes! (And don’t forget to get the full recipe with measurements, on the page down below.)
- In a large bowl, combine the cocoa powder, bittersweet chocolate, and hot coffee and let it sit until the chocolate has melted. I promise these cupcakes won’t taste like coffee!
- Once cooled, add in the sour cream, eggs, brown and white sugar, butter, oil, and vanilla extract. Whisk until well combined.
- In another bowl, mix flour, salt, baking powder, and baking soda. Gradually whisk the dry ingredients into the chocolate mixture, but be sure not to overmix — this will make your cake tough.
- Divide the batter evenly into a 12-cup muffin tin that has been lined with paper liners. Each cup should be about ⅔ to ¾ full.
- Bake in a preheated 350°F (180°C) oven for about 20-23 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool for 10 minutes before removing them to cool completely on a wire rack.
- Wait until the cupcakes are completely cooled and then frost them with Chocolate Fudge Frosting, either with a knife or a piping bag.
Gemma’s Pro Chef Tips For Making Chocolate Cupcakes With Chocolate Fudge Frosting
- For the best rise in your cupcakes, you’ll want to make sure all of your ingredients are at room temperature.
- No cake flour? Make your own here!
- If you don’t have sour cream, use plain yogurt!
- You can use either dutch-processed or regular cocoa powder for this recipe, but be sure to pick a good quality one! (And please, do NOT substitute hot chocolate powder for cocoa powder!)
- Use my Best Ever Chocolate Fudge Frosting.
- There’s nothing sadder than runny frosting, so be sure to let the cupcakes cool completely before frosting!
How Do I Store Chocolate Cupcakes With Chocolate Fudge Frosting?
These homemade chocolate cupcakes with fudge frosting can be stored in an airtight container at room temperature for up to two days. They also keep lovely frozen for up to 2 months, which means they’re perfect for an impromptu celebration. Defrost them at room temperature for 2 hours before serving.
Make More Cupcakes!
- Red Velvet Cupcakes
- Crazy Cupcakes: One Base Cupcake Recipe, Endless Flavor Possibilities
- Strawberry Cupcakes
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Chocolate Cupcakes Recipe with Chocolate Fudge Frosting
- ½ cup (2oz/57g) cocoa powder
- ⅓ cup (2oz/57g) bittersweet chocolate, finely chopped
- ¾ cup (6floz/170ml) very hot, strong coffee
- ½ cup (4oz/115g) sour cream (or yogurt)
- 2 large eggs
- ½ cup (4oz/115g) brown sugar
- ½ cup (4oz/115g) sugar
- ¼ cup (2oz/57g) butter, softened
- ½ cup (4floz/115ml) neutral-flavored oil
- 1 tablespoon (½floz/14g) vanilla extract
- 1 ⅓ cup (6 ½ oz/185g) cake flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Chocolate Fudge Frosting
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, combine cocoa powder, chocolate, and the hot coffee and let sit until the chocolate has melted.
- Once cooled, add the sour cream, eggs, sugars, butter, oil, and vanilla extract. Whisk until well combined.
- In a separate bowl, mix flour, salt, baking powder, and baking soda together before gradually whisking it into the chocolate mixture. Take care not to overmix.
- Divide the batter evenly among the 12 muffin cups – they should be about ⅔ to ¾ of the way full.
- Bake for roughly 20-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- Once the cupcakes are completely cooled, you can frost them with Chocolate Fudge Frosting, either with a knife or using a piping bag.
- Store these cupcakes in an airtight container at room temperature for up to two days. For longer storage, these cupcakes can be frozen for up to 2 months. Defrost at room temperature for 2 hours.