Fudgy Chocolate Cupcakes with Chocolate Fudge Frosting
 
 
Serves: 32
Ingredients
  • 1 cup cocoa powder
  • ¾ cup strong coffee, boiling
  • 1 cup buttermilk, room temperature
  • 2¾ cup cake flour ( I used 2½ cup all purpose flour and ¼ cup cornstarch)
  • 1 tsp baking soda
  • 1½ cups (340 grams) butter ( I used salted, but if you are using unsalted add ½ tsp salt to the batter as well)
  • 2 cups sugar
  • 1 tbsp vanilla
  • 4 large eggs, room temperature
Chocolate Frosting
  • 1 cup cocoa powder
  • 170 grams or 1½ sticks butter, room temperature (since I used salted butter I used close to 3½ cups confectioner's sugar. I would have reduced the sugar to 3 cups, if I was using unsalted butter, and would have added a pinch of salt as well)
  • 3 to 3½ cups confectioner's sugar, sifted ( see point above)
  • ½ cup milk ( I used whipping cream since I had some that I wanted to finish off and did not use the whole ½ cup)
  • 2 tsp vanilla
  • (I sometimes also use 2-3 tbsp nutella- it tastes great!)
Instructions
  1. Preheat oven to 350 F or 180 C.
  2. Line cupcake pan with liners and set aside.
  3. Sift the cocoa over a big bowl. Add the coffee, buttermilk and let cool.
  4. Sift the dry ingredients in another bowl.
  5. Beat the butter until light and fluffy, for about a minute.
  6. Add the sugar and beat till light and fluffy, for another 4-5 minutes.
  7. Add in vanilla.
  8. Add in the eggs, one at a time, beating for 45-60 seconds after each addition.
  9. Pour in the cocoa mixture and mix well.
  10. Softly fold in the dry ingredients, and combine till incorporated, making sure not to over mix.
  11. Using an ice cream scooper, fill the paper lined cupcake tin with the batter. Fill ⅔rd full.
  12. Bake for 18-20 minutes, checking for doneness after 18 minutes.
  13. Let cool in pan for 5 minutes, and then let cool on a wire rack completely before frosting.
For the Chocolate frosting
  1. Sift 3 cups sugar with the cocoa in a big bowl.
  2. Add the butter and vanilla and beat on low at first to incorporate all the ingredients and then increase the speed to high and beat for 4-5 minutes. Add in nutella, if using. Add in whipping cream or milk a tbsp at a time till desired thickness. Check the sweetness and sift in more confectioners sugar if required. With the salted butter I used about 3¼ th cup.
  3. Frost cupcakes as desired. I used Wilton's 2D tip for the roses seen in the photos.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/07/19/fudgy-chocolate-cupcakes-with-chocolate-fudge-frosting/