Description
Rich, fudgy Black Magic Dark Chocolate Fudge Cupcakes with a deep chocolate flavor, coffee boost, and a creamy frosting. Perfect for chocolate lovers!
Ingredients
Units
Scale
The cupcakes
- 1 1/3 cups Dutch-processed cocoa powder (125 grams)
- 1 tablespoon espresso powder (7 grams, optional)
- 1/2 cup hot water (125 milliliters)
- 1/2 cup whole milk (125 milliliters)
- 1/4 cup melted butter (55 grams)
- 1/4 cup canola oil (60 milliliters, 50 grams)
- 1/2 cup sour cream (160 grams)
- 1 cup sugar (200 grams)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/3 cup flour (160 grams)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 7 ounces dark chocolate chunks (200 grams, optional)
The frosting
- 3 1/2 oz melted dark chocolate (100 grams)
- 1 2/3 cups sifted powdered sugar (200 grams)
- 5 1/3 tablespoons room temperature butter (80 grams)
- 7 oz cream cheese (200 grams)
- 1/4 cup coffee liqueur (4 tablespoons, 60 milliliters)
- A pinch of salt (if using unsalted butter)
- Gold dust (optional, for decorations)
Instructions
- Prep: Preheat the oven to 430 ℉ (220 ℃) and line your muffin tray with cupcake liners. I chose a jumbo tray this time, but both works (you will only have to change baking time).
- Bloom the cocoa: In a saucepan, bring water and espresso powder to a boil. Remove from heat and stir in milk. Rewarm gently until just below boiling, then whisk in cocoa powder. Let the mixture sit 2-3 minutes (this is called blooming, read more about it under Recipe FAQs).
- Incorporate fats: Whisk in the butter until fully combined, it will melt as you stir. Then stream in the canola oil. The mixture should look glossy and smooth.
- Add the rest of the liquid: Whisk in sugar until dissolved. Then add eggs one at a time, beating well between additions. Make sure the mixture isn’t too hot when adding the eggs, as you don’t want scrambled bits. Stir in sour cream and vanilla.
- Dry ingredients: In a separate bowl, sift together flour, baking powder, baking soda, and salt. Gently fold into the wet ingredients until just combined. I often let a few floury bits be if I'm stirring in chocolate chunks too, as stirring those in will incorporate the flour further.
- Fold in chocolate chunks: Fold in most of the chocolate chunks, reserving a handful to sprinkle on top before baking.
- Initial bake: Divide batter among lined muffin tins, filling each about ¾ full. For jumbo muffins, use a ½-cup scoop; this recipe makes about 12 jumbo cupcakes. For regular cupcakes, about ¼-1/3 cup of batter each. Top with some of the reserved chocolate chunks, if using. Start in a 430℉ (220°C) oven for 5 minutes.
- Then importantly - reduce to 350℉ (175°C) and bake for an additional 25–30 minutes*. This high-heat start creates a domed rise before the lower heat finishes baking them through.
- Toothpick test: Once a toothpick inserted in the center comes out with just a few moist crumbs on it, they are done.
- Cool: Let them cool for a few minutes in the cupcake tray before letting them fully cool on a cooling rack.
- Make the frosting: Beat all ingredients until smooth and fluffy. Pipe or spread generously over cooled cupcakes, then dust with edible gold shimmer for a magical look.
Notes
* This time is for jumbo muffins, if you're using a regular cupcake tray, reduce the time to about 18-22 minutes - then do the toothpick test.
- Prep Time: 25
- Cook Time: 30
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 474
- Sugar: 33
- Sodium: 180
- Fat: 27
- Saturated Fat: 16
- Unsaturated Fat: 11
- Carbohydrates: 52
- Fiber: 3
- Protein: 6
- Cholesterol: 60