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Chocolate Fudge Cupcakes!
Easy, delicious and super insane chocolate fudge cupcakes with the ultimate chocolate buttercream frosting!
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Category:
Cake
Type:
Cupcakes
Keyword:
Chocolate
Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
12
Cupcakes
Author:
Jane's Patisserie
Ingredients
For the Cupcakes!
100
g
dark chocolate
100
g
unsalted butter
1
tsp
instant coffee
75
ml
boiling water
100
g
plain flour
20
g
cocoa powder
1
tsp
baking powder
200
g
light brown sugar
2
medium
eggs
75
ml
buttermilk
(or soured cream)
1/2
tsp
vanilla
(optional)
For the Frosting!
150
g
unsalted butter
(room temp - not stork/spread)
300
g
icing sugar
35
g
cocoa powder
1/2
tsp
vanilla
(optional)
75-100
ml
evaporated milk
Decorations
Sprinkles
Grams
-
Ounces
Instructions
For the Cupcakes!
Preheat your oven to 160C/140C fan, and get your cupcake cases ready.
In a microwave proof bowl, add your chocolate and butter and heat and mix until melted. I usually do 30 second bursts!
Pour the boiling water onto the coffee granules and mix until smooth - add the coffee mix into the chocolate/butter mix until smooth.
Add the flour, cocoa powder, baking powder and sugar to a large bowl and whisk until distributed.
Mix together the buttermilk, eggs and vanilla.
Add the three mixes together - I pour the chocolate/coffee mix and the egg/soured cream mix into the dry ingredients and fold until smooth.
Split the mixture evenly between the baking cases. I use regular baking cups from Iced Jems, and I fill them 2/3 full.
Bake in the oven for 28-32 minutes, or until baked.
Leave to cool fully once baked!
For the Frosting!
Make sure your butter is at room temperature!
Beat the butter on it's own for a few minutes to soften!
Add in the icing sugar and cocoa powder 1/2 at a time, and beat until combined.
Add in the vanilla if using, and then the evaporated milk a little at a time beating fully in-between each go!
Decoration!
Pipe onto your cupcakes how you please! I used a medium 2D closed star piping tip.
Sprinkle on your favourite sprinkles and enjoy!
Notes
This recipe is based on my
chocolate fudge cake
with a few changes to suit the cupcakes
I used this
medium 2D closed star piping tip
And I used
these gorgeous baking cups from Iced Jems
The evaporated milk cannot be switched to condensed milk.
The soured cream can be used, or the buttermilk.
These cupcakes will last for 3+ days at room temperature
These cupcakes will freeze for 3+ months easily