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Moist Chocolate Cupcakes with Creamy Fudge Frosting

moist chocolate cupcakes with creamy fudge frosting - featured image
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These moist chocolate cupcakes feature a tender crumb and are topped with a smooth, rich, and velvety creamy fudge frosting. Perfect for any occasion, they are easy to make and irresistibly delicious.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup (180ml) whole milk (can substitute almond or oat milk for dairy-free)
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup (180ml) boiling water
  • ½ cup (115g) unsalted butter, softened
  • 4 oz (115g) cream cheese, softened
  • 2 ½ cups (300g) powdered sugar
  • 4 oz (115g) semi-sweet chocolate chips, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1–2 tablespoons heavy cream or milk (to adjust frosting consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with parchment cupcake liners and set aside.
  2. In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. In another bowl, beat the eggs with the milk, vegetable oil, and vanilla extract until smooth.
  4. Slowly add the wet ingredients to the dry ingredients, mixing gently with a spatula or hand mixer on low speed until just combined. Avoid overmixing.
  5. Carefully pour in the boiling water and stir just to combine. The batter will be thin.
  6. Fill each cupcake liner about two-thirds full using a spoon or ice cream scoop.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. To prepare the frosting, gently melt the chocolate chips over a double boiler or in short microwave bursts. Let cool to room temperature but not harden.
  10. In a large bowl, beat the softened butter and cream cheese until creamy.
  11. Gradually add the powdered sugar, beating on low until combined.
  12. Mix in the cooled melted chocolate and vanilla extract. If the frosting is too thick, add 1-2 tablespoons of heavy cream or milk until spreadable.
  13. Spread or pipe the creamy fudge frosting generously onto each cooled cupcake.
  14. If frosting is too soft, chill in the refrigerator for 10-15 minutes before frosting to help it hold shape.

Notes

Avoid overmixing the batter to prevent dense cupcakes. Use boiling water to bloom the cocoa for a moist texture. Melt chocolate gently to avoid seizing. Bring eggs and dairy to room temperature before baking. Rotate cupcake tray halfway through baking for even cooking. Frost cupcakes only when fully cooled to prevent melting. For less sweet frosting, use dark chocolate or reduce powdered sugar.

Nutrition

Keywords: chocolate cupcakes, fudge frosting, easy dessert, moist cupcakes, homemade cupcakes, chocolate dessert

Find it online: https://evabakery.com/moist-chocolate-cupcakes-with-creamy-fudge-frosting-easy-recipe-for-perfect-dessert/