Are you craving a decadent and indulgent treat that is sure to satisfy your sweet tooth? Look no further than fudgy chocolate cupcakes! These delightful creations are the epitome of chocolatey goodness, with a rich and intense flavor that will leave you wanting more. Whether you are a seasoned baker or a novice in the kitchen, this article will guide you through the process of crafting the ultimate fudgy chocolate cupcakes, complete with tips and tricks to ensure a moist and fluffy texture every time. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create fudgy chocolate cupcakes that will tantalize your taste buds and become a favorite in your recipe collection.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST EVER CHOCOLATE FUDGE CUPCAKES
The Best Ever Chocolate Fudge Cupcakes are better than any cupcake you have tasted. Moist chocolate cake iced with the most decadent, smooth and creamy chocolate fudge icing. You are in for a treat!
Provided by Kristen Massad
Categories Cakes Chocolate Cupcakes Dessert
Time 2h36m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F and line a regular size cupcake pan with 12 cupcake liners
- In a medium bowl, combine the flour, sugar, cocoa powder, salt, baking soda and baking powder; whisk until combined, set aside
- In a large bowl or bowl of an electric mixer, whisk together buttermilk, oil, egg, and vanilla extract
- Add the dry ingredients into the wet ingredients and whisk until the batter is smooth and all ingredients are fully incorporated
- Add the boiling water to the batter and slowly whisk until fully combined
- Using a ice cream scoop, divide the chocolate cupcake batter into the lined cupcake pan until each are about are ¾ full
- Bake at 350 degrees for 14-16 minutes or until the cupcakes springs back at the touch
- Allow the cupcakes to cool for 10-20 minutes before removing from the pan and icing with Chocolate Fudge Frosting
- Using a star tip and a pastry bag, pipe the Chocolate Fudge Frosting on the Chocolate Cupcakes
- Garnish with chocolate sprinkles or a decoration of your choice!
- Enjoy
- In the bowl of an electric mixer, combine the chocolate chips and vanilla extract; set aside
- In a medium saucepan, combine the unsalted butter, granulated sugar and half and half and bring to a simmer until the sugar is dissolved; remove the pan from the heat
- Using the whisk attachment, place the bowl with chocolate chip on the mixer and turn the mixer on low speed and slowly pour the butter mixture over the chocolate, whisk on low speed
- Once the chocolate has melted completely, add the powdered sugar one cup at a time and continue whisking on low until the powdered sugar is fully incorporated and there are no lumps
- Turn the mixer on medium to high speed and whisk for approximately 5-8 minutes or until the frosting becomes thick ( you do not want to over whisk the frosting, it will still be slightly liquid when you pour it into a bowl)
- Pour the frosting into a bowl with a lid and allow it to cool and thicken up for approximately 2 hours ( if you are in a rush, you can place the frosting in the refrigerator to cool faster)
Nutrition Facts : ServingSize 1 cupcake, Calories 528 kcal, Sugar 45 g, Sodium 183 mg, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Carbohydrate 61 g, Fiber 4 g, Protein 5 g, Cholesterol 65 mg, UnsaturatedFat 10 g
CHOCOLATE FUDGE CUPCAKES
These are wonderful as long as they're not overbaked.
Provided by GINGER P
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
- Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full.
- Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 22.6 g, Cholesterol 51.3 mg, Fat 16.6 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 6.5 g, Sodium 66.3 mg, Sugar 17.4 g
CHOCOLATE FUDGE CUPCAKES
These bright and fun cupcakes are perfect for kids' parties
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
- Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.
- For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.
Nutrition Facts : Calories 509 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.54 milligram of sodium
CHOCOLATE FUDGE CUPCAKES
These cupcakes are a chocolate-lover's dream. Their fudgy flavor is complemented by a light, delicate texture, similar to that of a sponge cake. Topped with a melt-in-your-mouth frosting and chocolate curls, they're irresistible.
Provided by RecipeNut
Categories Dessert
Time 1h
Yield 12 Cupcakes
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Grease 12-cup muffin pan or line with baking cups.
- Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
- Add butter and 6 oz chocolate.
- Let stand until melted; stir until smooth.
- Cool to room temperature.
- Whisk in sugar and egg yolks.
- Stir in flour and baking powder.
- In large bowl, beat egg whites at medium speed until frothy.
- Add cream of tartar.
- Beat at medium-high speed until soft peaks form.
- Fold one-fourth of the whites into chocolate mixture.
- Gently fold in remaining whites until mixed.
- Spoon batter into muffin cups, filling two-thirds full.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
- Cool on wire rack 10 minutes.
- Remove from pan; cool completely.
- To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap.
- Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water).
- Pour into mini loaf pan; cool until firm.
- Unmold chocolate; remove plastic wrap.
- Using vegetable peeler, make curls.
- In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream.
- Heat over low heat until melted and smooth, stirring frequently.
- Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set.
- Garnish with chocolate curls.
EASY ONE-BOWL MILK CHOCOLATE FUDGE CUPCAKES
If you are looking for a dark chocolate cupcake then these are not for you, they rise simply beautiful and come out just perfect, they' re so easy to make everything is mixed in one bowl with a wooden spoon! --- top these with my recipe#89207
Provided by Kittencalrecipezazz
Categories Dessert
Time 27m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Line 12 regular size muffin tin with paper liners.
- In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.
- In a two-cup measuring cup or bowl whisk together the milk, egg, oil and vanilla.
- Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well.
- Mix in the chocolate chips and nuts (if using).
- Divide the batter evenly between the lined muffin tins.
- Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don't overbake!).
- Cool, and frost with favorite chocolate frosting.
Nutrition Facts : Calories 282.5, Fat 11.9, SaturatedFat 4.2, Cholesterol 18.4, Sodium 255.5, Carbohydrate 43.3, Fiber 1.9, Sugar 25.8, Protein 4
FUDGY CHOCOLATE GLAZE
This rich, fudgy frosting is every chocolate lover's dream. Use it when making our Glazed Chocolate Cake or Chocolate Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 8-inch cake
Number Of Ingredients 2
Steps:
- Place chocolate in a medium bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.
FUDGY CHOCOLATE CUPCAKES
One of my favorite grains to eat is quinoa. It contains all the amino acids required to make a complete protein. Plus, it's high in fiber. In baking, though, the flour can be tricky to work with due to its distinctive flavor. Not in this recipe. The quinoa is no match for the rich chocolate flavor and aroma in this superprotein cupcake that's moist and fudgy. P.S.: They're gluten-free and low-fat, too.
Yield serves 12 (makes 12 cupcakes)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Line a cupcake pan with 12 paper liners.
- Place the butter and water in a saucepan. Bring to a boil and remove from heat. Whisk in the cocoa powder and agave nectar. Let cool to room temperature.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla extract, and yogurt to the flour and mix well. In a separate bowl, using an electric mixer at medium speed, beat the egg whites until stiff, but not dry, approximately 2 minutes. Gently fold into the batter.
- Spoon the batter into the prepared cupcake pan and bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Frost the cupcakes with the frosting of your choice.
FUDGY FILLED CUPCAKES
Fudgy filled cupcakes ... the "yum" is in the title. Store in a covered container.
Provided by JENN6581
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h
Yield 30
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper or foil liners.
- Mix cream cheese, sugar, and egg together in a small bowl for the filling. Fold in chocolate chips; set aside.
- Place butter, chocolate chips, and vanilla extract for the cupcakes in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and mixture is smooth, about 5 minutes. Remove from the heat and allow to cool slightly.
- Beat eggs in a large bowl with a whisk or an electric mixer until frothy. Beat in sugar gradually until it dissolves. Slowly beat in flour. Fold in the cooled chocolate mixture. Fill the prepared cupcake liners 1/3 full with chocolate batter. Drop a heaping teaspoon of filling onto each cupcake, then cover with a generous spoonful of batter.
- Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 19.3 g, Cholesterol 51.4 mg, Fat 10 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 6 g, Sodium 35.2 mg, Sugar 15.3 g
Tips:
- Use room temperature ingredients to ensure even mixing and a smooth batter.
- Do not overmix the batter, as this can result in tough cupcakes.
- Line the muffin tins with paper liners to prevent the cupcakes from sticking.
- Bake the cupcakes until a toothpick inserted into the center comes out with just a few moist crumbs attached. Do not overbake, as this can dry out the cupcakes.
- Let the cupcakes cool completely before frosting them.
- For a richer chocolate flavor, use dark chocolate cocoa powder.
- Add a dollop of whipped cream or a scoop of ice cream to the top of the cupcakes for an extra special treat.
Conclusion:
These moist and decadent chocolate cupcakes are the perfect treat for any occasion. With their rich chocolate flavor and fluffy texture, they are sure to be a hit with everyone. Whether you are baking them for a birthday party, a potluck, or just a special treat for yourself, these cupcakes are sure to satisfy your sweet tooth.
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