Chocolate Fudge Cupcakes
Ingredients
For the Cupcakes:
1 cup (125g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, melted
¾ cup (150g) granulated sugar
¼ cup (50g) brown sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) buttermilk
¼ cup (60ml) hot coffee (or hot water)
For the Fudge Frosting:
1 cup (225g) unsalted butter, softened
2 ½ cups (300g) powdered sugar
½ cup (50g) unsweetened cocoa powder
¼ tsp salt
⅓ cup (80ml) heavy cream
1 tsp vanilla extract
½ cup (90g) melted chocolate (dark or semi-sweet)
Instructions
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk melted butter, granulated sugar, and brown sugar until combined.
Add eggs and vanilla extract, mixing until smooth.
Alternately add dry ingredients and buttermilk, starting and ending with the dry mixture.
Stir in hot coffee until smooth (batter will be thin).
Divide batter evenly into cupcake liners, filling each about ¾ full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
2. Make the Fudge Frosting:
In a large bowl, beat butter until smooth and creamy.
Sift in powdered sugar, cocoa powder, and salt, and mix until combined.
Add heavy cream and vanilla, beating until fluffy.
Mix in melted chocolate and beat until smooth and glossy.
3. Assemble the Cupcakes:
Once cupcakes are completely cool, pipe or spread frosting on top.
Optional: Garnish with chocolate shavings, sprinkles, or fudge drizzle.
Enjoy! 
