Hello, hello!
Well, it’s been a chocolatey weekend, with Valentine’s Day and all, and my cakelets and I were just spending it at home with a warm fire (it’s was -8°F/-22°C), iPads, music, and all sorts of other around-the-house comforts. It seemed like a good day to make something super-simple and comforting, so I made a batch of these “Dark & Dreamy Chocolate Fudge Cupcakes,” which are essentially the darkest of moist, one-bowl chocolate cupcakes and topped with the glossy fudge frosting we all love to the moon and back.
Besides the gloriously intense chocolate flavour and and mind-blowing texture these simple cakes have, they are also one of my favourites because they are the perfect way to show off sprinkles. The contrast of those lustrous swirls of midnight chocolate frosting and pastel sprinkles is, quite frankly, what dreams are made of :).
You might remember that I recently made this Dark & Dreamy Chocolate Fudge Layer Cake, and these cupcakes are essentially the cupcake version of that cake. While that cake is very quick and simple to make, sometimes cupcakes–for many a reason–are the answer. You know?
And one of those reasons is cakelets! They love cupcakes. They just do. Dessert trends–macarons, cake pops, meringues and more–alway entice, but I’m convinced cakelets around the globe will always love cupcakes–it’s just the way life is. To make it a little more interesting, I baked these cupcakes in a jumbo muffin/cupcake pan, which is exactly the size of two standard cupcakes (and, incidentally, what I also refer to as a “cakelet”), so it yields a perfect 6.
In other news, cakelet Reese is almost 9! How is that possible? She was 3 1/2 when I started this blog . . .
As always, you can even let your cakelets loose to decorate these on their own, or you can fancy them up for parties and even weddings (think sparkly twinkles on these little towers of glistening yumminess–perfection!). I love this frosting because it is so wonderfully spreadable. While I do enjoy the intensity of a good ganache (that melted madness of pure heavy cream and chocolate), I find it looses its lustre and is just too heavy. Of course it just depends, but the velvety-ness of this frosting with the generous dollop of sour cream in there (as I’ve said before–you don’t taste it specifically, but rather relish in the mysterious glide and creaminess it offers) is like no other.
The addition of dark cocoa powder along with melted chocolate gives it a double boost of the good stuff, and together the whole darn situation is magical.
See what I mean? For the true chocolate lover, this as it is could be considered perfection, but of course it’s just screaming for sprinkles too. I left one special cupcake unsprinkled for my *gasp* anti-sprinkle cakelet who can’t eat anything with sprinkles (but we love her anyway). It’s a texture thing, which I totally get (I liken this to my raisin-in-muffins issue). The good news is she also refuses to eat candy of any kind, so I got lucky there. :)
I think the key is just adding a few sprinkles–enough to embellish, but not so many that you loose the visual of the notable gloss and splendid swirls. This, I might add, is not my strong suit!
Come on! Look at the inside of the sucker. And to think that cupcake takes less than 5 minutes to prepare, and 20 to bake. Now that is magic.
I really do. You guys are amazing, and I want to say thanks again for all of your kind emails and messages about my personal life–that means more than you know!
Here’s the recipe for these towers of dreaminess:
- 3/4 cup 95 g all-purpose flour
- 3/4 cup plus 1 tablespoon 170 g superfine sugar (or regular granulated sugar, see Sweetapolita's Notes)
- 1/2 cup 60 g extra dark OR dark Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup 120 ml buttermilk, room temperature
- 1/3 cup 80 ml hot coffee OR boiling water
- 3 tablespoons 45 ml vegetable oil
- 2 teaspoons pure vanilla extract
- 1 egg room temperature
- 1 cup plus 2 tablespoons 255 g unsalted butter, softened
- 1 cup 125 g confectioners' sugar
- 1/3 cup 40 g premium dark cocoa powder (I used Guittard Noir)
- 1/4 cup 60 ml hot water
- 1/4 cup 60 ml sour cream OR plain Greek Yogurt
- 1 teaspoon pure vanilla extract I used Nielsen-Massey
- Generous pinch of salt
- 5 ounces 150 g premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)
- Your favourite sprinkles I used the Jersey Shore Sprinkle Medley from my shop
- You will also need:
- 1 large pastry bag disposable or reusable
- Large plain round pastry tip I use Ateco #809
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Preheat oven to 360°F (183°C). Line a jumbo muffin tin with the appropriate liners, or a standard cupcake pan with your favourite cupcake liners.
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In the large bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
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In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
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Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter among the liners (about 1/2 full for jumbo and 2/3 full for standard).
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Bake until a wooden pick inserted into the centre of the cupcake comes out with a only a few crumbs, about 23 minutes for jumbo and 18-20 minutes for standard size. Try not to over-bake. Let cupcakes cool in pan on a wire rack for 10 minutes, and then turn onto rack to cool completely.
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Add all of the ingredients, except the melted chocolate, into the food processor, and pulse until everything is incorporated. Add the melted chocolate and pulse until smooth.
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In a bowl of stand mixer fitted with paddle attachment, or with a handheld mixer, beat the butter on medium speed until pale and fluffy, about 6 minutes. Sift together the confectioners' sugar and cocoa powder. Reduce to speed to low, and add the confectioners' sugar, cocoa powder, water, sour cream, vanilla, and salt and beat until incorporated, about 1 minute. Increase the speed to medium and beat for 2 more minutes.
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Add the melted chocolate and beat on medium speed until smooth, about 1 minute.
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Fit a large (I use 18") pastry bag with a a plain large round tip. Fill the bag with the frosting, push out any excess air, and twist and secure the top of the bag. Do a test dollop of the frosting back into the bowl to check for consistency--if the frosting is too loose, pop the bag into the fridge for a few minutes (not more than a few, or it will firm up too much). Once the frosting has firmed up just slightly, pipe a generous swirl of frosting atop each cupcake and top with your favourite sprinkles.
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Keep at room temperature for up to 3 days.
Sweetapolita’s Notes:
- As I’ve mentioned before, for the extra dark cocoa powder, I use Guittard Noir Cocoa Powder (I have this big tub because I go through it so fast), but you can also find Black Cocoa Powder
on Amazon. You probably remember that I usually use a very dark (but not black) cocoa powder (Cacao Barry Cocoa Powder Extra Brute
) for all of my chocolate baked goods, which also works very well, tastes amazing, and is quite dark in itself. The black cocoa powder just adds more of a midnight black effect, which I love. And, of course, the taste is also incredibly deep, dark and wonderful. And really, sometimes change is fun! :)
- I always use superfine sugar for baking–this just means that it is a finer granule of sugar, which distributes evenly and creates a consistent, small crumb. That all said, regular sugar certainly does the trick! You can purchase it superfine, but I buy regular granulated sugar and process it in the food processor for about 1 minute before putting the sugar in my canister for baking.
- I use this Jumbo Muffin Pan (again, it takes the equivalent of a 12-standard cupcake recipe batter).
- For this recipe, I used these Jumbo Brown Cupcake Liners.
- For the swirls atop of the cupcakes, remember again that the key is very soft frosting and an extra large round plain tip (I used Ateco #809). And, as always, if you make a mistake or aren’t totally pleased (never ;)) with your swirls , you can simply (but carefully) remove and try it again.
- The sprinkles I used on these cupcake are the Jersey Shore Sprinkle Medley from my shop, but as always–all sprinkles are wonderful!
- The “I LOVE YOUR MORE THAN SPRINKLES” toppers we made just for fun (my cakelets are obsessed with rolling and cutting fondant) with a simple heart cutter, rolled fondant tinted with a bit of AmeriColor Turquoise and this pretty awesome letter embossing tool.
- Oh, and for those who were asking via Instagram, Reese’s “Make Today Amazing” sweater in the photo above was from Target, but sadly they don’t have it anymore (I think we got that in Watertown back in early fall 2015).
Happy Baking! See you soon!
These are simply lovely! I love the idea of adding sour cream to the ganache – what a great way to add some creaminess and twist!
These are gorgeous! I’m not a huge dark chocolate fan, but I can definitely see these cupcakes changing my mind! I love how amazing your cakes and cupcakes always look!
Your food photography is amazing! Can you please tell me what type of camera and settings you use? I would love to learn how to take photos like this :)
Oh, Rosie! I’m so happy you’re back again posting every week! I really am! :)
I’ve been craving chocolate all day long, so I think these cupcakes will be the solution to that, haha! Super easy and fast, and glorious for sure. Have a nice week! xo
P.S. I know I’ve told you many times before but your food photography is just THE BEST.
I’m drooling over those gorgeous, shiny piles of frosting on top! I must try these – they’re stunning, and few things beat a sprinkle covered chocolate cupcake :)
Rosie, you rule. For several years you have been my go-to cake recipe person, though I’ve never commented before. And, FYI, YOUR recipes are the ones being tasted as the quintessential American cakes that I serve to French neighbors. Don’t worry–there was a line for the cupcakes at the school fundraiser. Thank you!
Wow, those cupcakes are absolutely lovely!!!
The sour cream in the frosting is a wonderful idea-I can’t wait to try it! You’ve got me drooling already!!! Your photography is gorgeous! Love your blog!
i am new to baking and i am confused on the diff types of cocoa powder:
some recipes you call for dutch processes dark cocoa powder. Like in Vanilla cream filled double choice. cake for 2. then some you call for Guittard Noir. like in Dark and dreamy choc fudge cake. Then the 6 layer cake calls for Bloomer Black cocoa powder. Are the interchangeable? how are these compared to say Herseys? is that interchangeable ? are these all dutch processes. Not that i even know what that means :) i LOVE dark rich chocolate. just don’t know how to cook with it. i just usually buy my sweets
At first I thought you used a ganache frosting but now I see it’s a sour cream chocolate frosting – something I’ve yet to try! Your’s looks so fudgy and perfect, I’ll have to try your recipe the next time I make cupcakes :) Love your blog, by the way!
Where is your note about using granulated sugar?
I’m sure I’ve made a version of this cake plenty of times before but that frosting is new and exciting and with sour cream! Will definitely be trying that one out soon.
These cupcakes had me drooling. Excellent photography!
This is absolutely beautiful! I’m a huge fan of your cakes and this site. You are a huge inspiration for me! These cupcakes look to-die-for amazing.
WOW these look incredible, those little swirls of frosting look just delectable! I also am a big fan of frostings you can simply spread on, and still look as fancy and glossy as if you took the time to pipe it on! This one looks like on next on my ‘to make list’. Thanks for sharing!
These cupcakes came out amazing!
I’ve made the cake version and had to make the cupcakes…
I personally thought that the cupcakes were very moist and honestly the easiest/absolute best recipe I have made so far.
My family loves both the cake and cupcakes.
THANK YOU!
I cannot believe Reese is almost 9!! That means we have known each other for quite a while online! Life IS crazy (I read that in your other post, sorry – catching up here!). I hope it’s not too crazy for you, I really do think you do a tremendous job sharing your work online, I can recognize your photography and styling style immediately – others try to imitate but they can’t touch ya! ^__^ PS sprinkles restraint is TOUGH! xo
oh yes! you are so right! –the inside of those puppies!! i like my chocolate dark as the night and sweet as the day …. lol. and i kid you not – tomorrow being my birthday. should i not be gifted a similar like cake ~ I will be making these babies for myself. birthday’s were made for dream cake!!
Amazing! What a lady is Reese my gosh time flies, I remember when I first discovered your site she was so little. One question: when I compare this frosting to the same cake’s frosting, it has a bit more powdered sugar. So I am wondering how much to use. I have just baked cake layers, I guess I will just adjust to my taste :)
These look fabulous!!!!! I seriously want one now! :)
All I ever want is dark, dreamy, chocolate cupcakes. These look divine!
These look amazing!
These look so amazingly chocolatey! Love them!
How decadent! I wish I had eaten this for Valentine’s Day!
Love these scrumptious looking cupcakes and your wise advice.
I cannot wait to make these! Can they be made as standard cupcakes without issue?
Loving them, at least the pictures ;) ! Gotta try them very soon!! I’m so glad I found you!!!!!! :))
Can I ask you something: what e-commerce are you using for your website?
Xoxo
Hi Rosie, I made this frosting for my son’s 4th birthday cupcakes! I used my own chocolate cupcake recipe, but couldn’t pass up your frosting recipe to top off the cupcakes (and your Circus medley sprinkles for decoration!)! It was absolutely gorgeous, we loved it!! Definitely our new favorite frosting!
my chocolate loving friends loved the cake. u
Dear Rosie
Hi! I have to tell you I’ve looked high and low for a good fudge frosting recipe and I believe this is it! It’s similar to another recipe I’ve tried but looks so amazing! Super excited to try. Thanks so much for your generous spirit. ????
These look so chocolatey and yummy! thanks for sharing, this is lovely
Hi Rosie! I read the notes but had a question for my own clarification. Can I use the same Guittard BLACK cocoa powder for both the cake & the frosting? Would you recommend that or should I use different ones for each? Thank you!!
Hi, these were delicious but I have a query about the mixture if you can please help?? When I made them the mixture was very fluid and the cupcakes very flat and a little cracked. Is there a trick I am missing? I checked and all quantities were correct. Thanks so much ????
So, I just made these, but my frosting appears to have come out totally different. It’s quite airy and it’s a much lighter brown. I used greek yogurt (recipe said greek yogurt or sour cream). Was this the reason? Tastes good, but wasn’t the same smooth perfect finish.
Wow! This looks great! It’s hard to believe that the recipe only calls for 3 tablespoons of oil. Is that really all it takes to make this chocolate cupcake?
Hi Rosie! Can you tell me the yield on this frosting recipe (e.g. how many cups)? I’m wondering whether I should make the amount from this recipe or the double amount in the Glam Rock Layer Cake recipe to use as filling-only for a four layer 8″ cake. Thanks!
These look so chocolatey and yummy! thanks for sharing, this is lovely
These look so amazingly chocolatey! Love them!
I keep coming back to this recipe over and over again. It come out perfect every time. Thanks for sharing!!