Feathery Fudge Cupcakes
Indulge in the rich, chocolatey decadence of Feathery Fudge Cupcakes, the ultimate treat for dessert lovers. These moist, airy cupcakes are made with a velvety cocoa batter that’s beautifully balanced with tangy buttermilk, creating a light yet luxurious texture. Topped with a luscious homemade fudge frosting—featuring melted semi-sweet chocolate chips and a hint of vanilla—they’re the perfect blend of fluffy and fudgy. With just 25 minutes of prep and a short bake time, these cupcakes are an easy, elegant choice for any occasion. Whether you're hosting a party or satisfying a sweet tooth, these crowd-pleasers are guaranteed to impress.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cup buttermilk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cup hot water
- 0.5 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups powdered sugar
- 0.25 cup heavy cream
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
In a medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and egg until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Slowly add the hot water to the batter, mixing until smooth. The batter will be thin—this is normal.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the fudge frosting, melt the butter and semi-sweet chocolate chips together in a heatproof bowl over simmering water (double boiler method), stirring until smooth.
Remove the bowl from the heat and let the mixture cool slightly.
Once cooled, gradually beat in the powdered sugar, followed by the heavy cream and vanilla extract, until smooth and fluffy.
Once the cupcakes are completely cool, frost them with the fudge frosting using a piping bag or an offset spatula.
Serve and enjoy your Feathery Fudge Cupcakes, or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 35.9 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 2235 mg | 97% | |
| Total Carbohydrate | 717.8 g | 261% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 479.5 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 432 mg | 33% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 2351 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
