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Dark Chocolate Fudgey Buttercream Cupcakes

Dark Chocolate Fudgey Buttercream Cupcakes

Recently made cupcakes similar to these.  I got to admit, these cupcakes look a lot better than how mine turned out.  Rave reviews about how delicious these Dark Chocolate Fudgey Buttercream Cupcakes are.

Sometimes if my icing doesn’t turn out right, I improvise.  I got that from my grandmother.  My grandmother baked all her cakes and pies from scratch.  No recipes.  She always amazed me at how it looked like she just dumped the ingredients in a box and mixed them up.  Delicious coconut cakes, chocolate cakes, peach cobbler, chocolate pies, and coconut pies to name a few.  Grandma always had some kind of desert each day.

Recipe calls for eggs to be at room temperature.  I usually leave them out on the counter overnight.  A quick way to bring eggs to room temp. is to place them in a glass of warm water for 5 to 10 minutes.

Coffee really does bring out the chocolate flavor.  If you are not a coffee drinker, I wouldn’t go out and buy coffee.  Cause you’re not going to use it again except for baking the next time.

Suggest a Wilton tip #12 or a Wilton 1M for piping frosting on your cupcakes.  If you use cake flour instead of all-purpose flour, the cupcakes are slightly softer which is okay; however, I prefer all-purpose flour because the cakes are slightly larger in size.

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Dark Chocolate Fudgey Cupcake Recipe

Dark Chocolate Fudgey Buttercream Cupcakes

Servings: 12 cupcakes


For the cupcakes:

  • 3 tablespoons coconut OR canola oil
  • 1 stick unsalted butter, melted and slightly cooled
  • 1/2 cup semi­sweet chocolate chips
  • 1 cup granulated sugar
  • 2 large eggs + 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla
  • 3/4 cup + 2 tablespoons all-­purpose flour, not packed
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup full fat sour cream
  • 1/2 cup hot coffee OR hot water

For the Fudgey Buttercream:

  • 1 stick unsalted butter
  • 3 cups confectioners sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons sour cream
  • 3 tablespoons whole milk or half and half
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • Optional: 1/3-1/2 cup semi-sweet chocolate chips for decoration


For the cupcakes:

  1. Preheat the oven to 350 degrees (F).
  2. Line a 12­cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non­stick spray (optional but it does help them peel right off).
  3. Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stovetop, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
  4. In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
  5. In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined ­ then quickly stir in the hot coffee/water. It’s important not to over mix, here! Just stir until evenly combined.
  6. Divide the batter among the 12 liners in your prepared pan. Bake for 16­18 minutes, or until a toothpick inserted in the center comes out clean. Cool *completely before frosting.

For the fudgey buttercream:

  1. Sift together the confectioners sugar and cocoa powder, whisking well to ensure it’s bump and lump free!
  2. Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium­ high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the sour cream and milk, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and 1/7/2016 2/2 combined; beat for at least 1 minute on high.
  3. Frost cooled cupcakes and top with any decorations if desired. 12. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.


Check Out The Original Source For This Recipe With Helpful Tips As Well As Many Other Delicious Recipes At Baker By Nature.  Special Thanks!


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