Chocolate Fudge Cupcakes
Make rich chocolate fudge cupcakes with Dutch cocoa, sour cream, and coffee for a moist, deeply chocolate bakery-style crumb.
🍽 12 servings
⏱ Prep: 20 min
🔥 Cook: 19 min
⏰ Total: 70 min
📊 Easy
Vegetarian
Ingredients
- 1 cup cups All-purpose flour
- 1/2 cup cups Dutch-process cocoa powder
- 1 tsp tsp Baking soda
- 1/2 tsp tsp Baking powder
- 1/2 tsp tsp Fine sea salt
- 3/4 cup cups Granulated sugar
- 1/2 cup cups Light brown sugar
- 2 large Large eggs
- 1/2 cup cups Neutral oil
- 1/2 cup cups Sour cream
- 1 tsp tsp Vanilla extract
- 1/2 cup cups Hot coffee
Instructions
- Preheat oven to 350°F (175°C).
- Line 12 cupcake wells with liners.
- In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt.
- In another bowl, whisk together the granulated sugar, brown sugar, eggs, oil, sour cream, and vanilla.
- Add the dry ingredients to the wet ingredients and mix until mostly combined.
- Slowly whisk in the hot coffee. The batter will be relatively thin.
- Divide batter among the liners, filling each approximately 2/3 full.
- Bake for 18 to 20 minutes, until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Chef's Notes
HOT COFFEE: Enhances chocolate flavor. The finished cupcakes should not taste strongly like coffee. THIN BATTER: The batter being thinner than vanilla cupcake batter is expected. RECOMMENDED FROSTINGS: Silky Chocolate American Buttercream (primary), Perfect Swiss Meringue Buttercream, or Fresh Strawberry Buttercream for a chocolate-covered-strawberry pairing.