Chocolate Fudge Cupcakes .
Ingredients:
For the cupcakes:
1 cup (120g) all-purpose flour
½ cup (45g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
½ cup (100g) brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (120ml) buttermilk
½ cup (120ml) hot coffee
For the ganache frosting:
1 cup (170g) dark chocolate, finely chopped
½ cup (120ml) heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
Slowly stir in the hot coffee until the batter is smooth and slightly thin.
Divide the batter evenly into the cupcake liners, filling each about ¾ full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove and let cool completely.
To prepare the ganache, heat the heavy cream until steaming (but not boiling). Pour over the chopped chocolate and let sit for 2 minutes.
Stir until smooth, then mix in the butter and vanilla extract. Let cool slightly before spreading or piping onto cupcakes.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 320 kcal per cupcake | Servings: 12 cupcakes
Chocolate Fudge Cupcakes .
