Description
Create rich, moist, bakery-quality chocolate fudge cupcakes at home with this easy-to-follow recipe. Perfect for beginners and experienced bakers, it includes tips for achieving a fudgy texture and decadent flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
- Reduce the mixer speed to low and carefully add the boiling water. Mix until just combined, being careful not to overmix. The batter will be thin.
- Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Frost with your favorite chocolate fudge frosting once cooled.
Notes
- For a deeper chocolate flavor, use Dutch-processed cocoa powder.
- Ensure your eggs and buttermilk are at room temperature for best results.
- Do not overmix the batter, as this can result in tough cupcakes.
- Adjust baking time as needed based on your oven.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (without frosting)
- Calories: Approximately 250
- Sugar: Approximately 30g
- Sodium: Approximately 200mg
- Fat: Approximately 12g
- Saturated Fat: Approximately 2g
- Unsaturated Fat: Approximately 10g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 2g
- Protein: Approximately 3g
- Cholesterol: Approximately 30mg