Since Mother's Day is coming up, I thought I would post one of my mom's top cupcake picks. These are probably one of my mom's most top requested cupcakes... and that's ok with me because these cupcakes are one of my personal favorites too! I love the combination of chocolate and coffee, and these mocha fudge cupcakes really take it to the next level. They are insanely rich and chocolatey, a perfect treat to enjoy with a hot cup of coffee or a tall glass of milk. I created a recipe that uses cocoa powder (I recommend using a good quality cocoa like Valrhona or Callebaut) for the cupcakes, and frosting instead of melted chocolate. Mainly because I have it on hand more often than chocolate chips/bars (probably because I end up eating any chocolate laying around) and for simplicity's sake. These one bowl cupcakes are probably one of the easiest recipes ever, yet one of the most mind-blowingly delicious! Give them a try and you might have a new favorite in your family too. ;)
These cupcakes are rich, moist and fudgy, topped with a light creamy chocolate espresso frosting, a drizzle of simple chocolate glaze and finished with a tiny swirl of sweet vanilla espresso buttercream and a chocolate covered espresso bean, pure decadence.
Check out baking tips, tricks & ingredient substitutions.
Chocolate Fudge Cupcakes
Yield: 8 standard or 2 dozen mini cupcakes
Chocolate Fudge Cupcakes
- 2/3 cup granulated white sugar
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/3 cup dutch process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup buttermilk OR 1/3 cup whole milk mixed with 1 teaspoon vinegar
- 1 large egg
- 2 1/2 tablespoons vegetable oil
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon espresso powder
- 1/3 cup boiling water
- 1/2 cup (1 stick) butter, softened
- 2 cups powdered sugar
- 1/2 cup cocoa powder, unsweetened
- 1 tablespoon espresso powder
- 4-6 tablespoons cream, half & half or milk
- 1 teaspoons pure vanilla extract
- 1/4 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
- 1 teaspoon light corn syrup
- 1/8 teaspoon pure vanilla extract
- 1/4 cup (1/2 stick/4 tablespoons) butter, softened
- 1 cup powdered sugar, sifted
- 1 tablespoon cream, half & half or milk
- 1/2 teaspoon pure vanilla extract (use imitation vanilla for a pure white color)
- 1/4 teaspoon espresso powder
- pinch salt (omit if using salted butter)
- chocolate covered espresso beans
Preheat the oven to 350 degrees F. Line a cupcake pan with 8 standard size baking cups or 24 minis.
In a large bowl, whisk or sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a measuring cup lightly whisk together buttermilk (or milk and vinegar), oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Dissolve espresso powder in the boiling water and immediately fold into batter. Do not over-mix. Batter will be very thin.
Distribute all of the batter, filling almost up to the top, between 8 standard size cups (about 1/4 cup batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-22 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.
Prepare Chocolate Espresso Frosting:
Sift together powdered sugar and cocoa, set aside. With an electric mixer, beat butter on medium speed until smooth. Add vanilla. Alternately beat in sugar/cocoa mixture and cream until smooth. Beat on medium speed for about 3 minutes, until light and fluffy. Add more cocoa powder or cream if needed, until you have reached your desired consistency.
Prepare Chocolate Glaze:
Microwave chocolate, butter and corn syrup in a microwave safe bowl/cup on 50% power for 30 second intervals, stirring every 30 seconds until smooth (or melt in a small saucepan over low heat). Stir in vanilla. Pour glaze into the corner of a small plastic sandwich bag and seal. Set aside.
Prepare Vanilla Espresso Buttercream:
With an electric mixer, beat butter on medium speed until smooth. Gradually beat in powdered sugar and cream until smooth. Add vanilla, espresso powder and salt. Beat on medium speed for about 3 minutes until light and creamy. Place in a decorating bag fitted with a small star tip if desired.
Frost completely cooled cupcakes with chocolate espresso buttercream. Snip a tiny piece off of the corner of the bag of chocolate glaze and drizzle on top of frosting. Pipe a little swirl of vanilla espresso frosting on top. Finish cupcakes with a chocolate covered espresso bean for garnish.
I've also made these without the chocolate glaze drizzle and vanilla buttercream swirl for a quick simple variation. I used a little less cocoa in the frosting and adorned the cupcakes with chocolate sprinkles.
|Recreated by Paul L.|
|Recreated by Kelly H. with and Easter theme|
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