Print: Chocolate Cupcakes with Fudge Frosting

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Chocolate Cupcakes with Fudge Frosting

Ingredients · Serves 12 · Prep 25 min · Total 1 hr 55 min

Cupcakes
1 cup all-purpose flour, spooned and leveled (125 g)
½ cup unsweetened cocoa powder, 43 g
1 cup granulated sugar, 200 g
¾ tsp baking soda
½ tsp baking powder
½ tsp kosher salt
1 large egg, room temperature
½ cup buttermilk, 120 ml
⅓ cup vegetable oil, 80 ml
1 tsp vanilla extract
½ cup coffee, hot, brewed, or hot water (120 ml)
Fudge frosting
½ cup unsalted butter, softened (113 g)
2 cups powdered sugar, 240 g
½ cup unsweetened cocoa powder, 43 g
1 pinch salt
1 tsp vanilla extract
3–4 tbsp milk

Chocolate Cupcakes with Fudge Frosting

Steps

Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Sift the flour and cocoa into a large bowl through a strainer, then whisk in the sugar, baking soda, baking powder and salt.
Add the egg, buttermilk, oil and vanilla and whisk until smooth.
Slowly whisk in the hot coffee. The batter will be thin; that is what makes these moist.
Pour or scoop the batter into the liners, filling them about two-thirds full.
Bake until the tops spring back and a toothpick in the center comes out clean.
Cool in the tin 5 minutes, then move the cupcakes to a rack and cool completely.

Chocolate Cupcakes with Fudge Frosting

Steps, continued

For the frosting, beat the butter until creamy. Sift in the powdered sugar and cocoa and beat on low until combined.
Add the salt, vanilla and 3 tablespoons of milk and beat on medium until fluffy, adding another spoonful of milk if it is too stiff to pipe.
Spoon the frosting into a piping bag with a large star tip and pipe a swirl on each cupcake, or spread it on with an offset spatula.