Fudgey Chocolate Cupcakes (Print Version)

# Ingredients:

→ Cupcake Batter

01 - ½ cup hot coffee (or hot water)
02 - ½ cup buttermilk
03 - 1 teaspoon vanilla extract
04 - ½ cup vegetable oil
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - ¼ teaspoon salt
08 - ½ teaspoon baking soda
09 - ¾ teaspoon baking powder
10 - ½ cup unsweetened cocoa powder
11 - 1 cup all-purpose flour

→ Fudge Frosting

12 - Pinch of salt
13 - 1 teaspoon vanilla extract
14 - 2 cups powdered sugar
15 - ¼ cup unsalted butter, softened
16 - ½ cup heavy cream
17 - 1 cup semi-sweet chocolate chips

→ Optional Toppings

18 - Chocolate sprinkles
19 - Chocolate shavings
20 - White chocolate chips

# Instructions:

01 - Set your oven to 350°F (175°C). Place cupcake liners into a 12-cup muffin pan and get it ready.
02 - Stir together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl until it’s smooth with no clumps.
03 - In a big bowl, whisk eggs, sugar, oil, and vanilla until they’re all mixed and smooth.
04 - Gently fold the dry mixture into the wet one in parts, alternating with the buttermilk. Start and end with the dry ingredients (use about a third of the dry mix, then half the buttermilk, and so on). Only mix just enough to blend.
05 - Pour in the hot coffee or heated water slowly, stirring until the mix is smooth. It’ll look a bit thin—don’t worry about it.
06 - Scoop the batter evenly into the lined pan, filling each liner no more than halfway to two-thirds of the way full.
07 - Put the pan in the oven and cook for 18-20 minutes. Check by inserting a toothpick—it should come out clean or with a little moist crumb.
08 - Take the cupcakes out and let them rest in the pan for 5 minutes. Then move them to a cooling rack to finish cooling off completely before frosting.
09 - Put chocolate chips in a heat-safe bowl. Heat the cream on the stove until hot but not boiling, then pour it over the chocolate. Let it sit for 2 minutes before whisking until it’s all melted and shiny. Cool at room temperature.
10 - Using an electric mixer, blend the softened butter in a bowl until fluffy. Add powdered sugar, vanilla, and salt, mixing on low to combine, then turn up to medium-high until creamy.
11 - Mix the cooled chocolate mixture with the buttercream using the mixer on medium speed until it’s all blended and has a fudgy texture.
12 - Frost the cooled cupcakes using a piping bag or a spatula. If the frosting is too runny, pop it in the fridge for about 10-15 minutes before using.
13 - Top the frosted cupcakes with chocolate chips, sprinkles, or whatever fun toppings you like.
14 - You can serve them right away, or keep them in an airtight container. They’ll last at room temp for a day or two, or in the fridge for up to five days.

# Notes:

01 - Hot coffee makes the chocolate flavor richer without giving it a coffee taste.
02 - To get the best texture, make sure all your ingredients aren’t cold when you start.
03 - Mixing the batter too much after adding the dry ingredients can make the cupcakes less soft.
04 - You can make the frosting in advance; keep it chilled, then bring it up to room temp and whip it again before frosting.

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