American
Dark Chocolate Cupcakes with Fudge Frosting
Deep cocoa cupcakes stay supple with buttermilk and oil, then receive a glossy, not-too-sweet fudge frosting whose bittersweet chocolate reinforces the tender crumb.
15 servings · 30 minutes prep · 21 minutes cook
Ingredients
Dark Chocolate Cupcakes
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hot strong coffee
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 cup buttermilk
- 1/3 cup neutral oil
- 2 large eggs
- 1 teaspoon vanilla extract
Fudge Frosting
- 6 ounces bittersweet chocolate, finely chopped
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter, cubed
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon Diamond Crystal kosher salt
Directions
Bloom and Mix
- Heat the oven to 350°F / 175°C and line 15 cups across two standard muffin tins. Whisk the cocoa with the hot coffee until glossy; cool 5 minutes.
- Whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl whisk the buttermilk, oil, eggs, and vanilla into the cocoa mixture.
- Fold wet into dry just until smooth. Divide about 55 g batter into each liner.
Bake and Cool
- Bake for 18 to 21 minutes, until the centers spring back and a tester carries a few moist crumbs. Rest in the tin 5 minutes, then transfer to a rack to cool completely.
Make the Fudge Frosting
- Place the finely chopped chocolate in a heatproof bowl. Bring the heavy cream just to a simmer, pour it over the chocolate, and stand 2 minutes. Stir from the center until smooth.
- Stir in the butter, vanilla, and salt. Cool, stirring every 10 minutes, until it holds a soft ridge, then spread about 1 1/2 tablespoons (25 g) on each cupcake. Refrigerate frosted cupcakes within 2 hours in an airtight container for up to 4 days. Let them stand at cool room temperature for 20 to 30 minutes before serving.
