Dark & Dreamy Double Fudge Cupcakes
Super-moist, homemade dark-as--night chocolate cupcakes, frosted with swirls of glossy, creamy and super-dark fudge frosting and topped with pastel sprinkles.
Servings: 6 jumbo cupcakes *OR* 12 standard cupcakes
For the cupcakes:
  • 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
For the frosting:
  • 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
For the cupcakes:
  1. 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.
  2. In the large bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. 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).
  5. 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.
For the frosting:
If you have a food processor:
  1. 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.
If you are using a stand mixer or handheld mixer:
  1. 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.
  2. Add the melted chocolate and beat on medium speed until smooth, about 1 minute.
Decorate the cupcakes:
  1. 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.
  2. Keep at room temperature for up to 3 days.