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Chocolate Cupcake with Molten Fudge Frosting

Chocolate cupcakes are a delightful treat served at gourmet bakeries and kitchen tables across the country.  You’ll see more and more cupcake shops across the country, but you don't need to visit one to taste the best chocolate cupcakes.  This recipe is simple and will have all the kids in the neighborhood knocking on your door.  The molten chocolate frosting is "the icing on the cake”! Bake, frost and serve a batch today to celebrate National Chocolate Cupcake Day! Want to put a Halloween twist on these? Pick up some fun halooween colored sprinkles or other decorations from your local grocery store.


Prep Time: 10 Minutes
Cook Time: 20 - 25 Minutes
Yield: 6 - 8 Servings
Difficulty: Easy

INGREDIENTS

For the cupcakes:

  • ¾ Cup all-purpose flour
  • ½ Cup unsweetened natural cocoa powder
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ½ Cup granulated sugar
  • ½ Cup light brown sugar
  • 1/3 Cup vegetable oil
  • 2 vanilla beans sliced and stripped (or 2 tsp pure vanilla extract)
  • ½ Cup buttermilk

For the Frosting:

  • 1½ Cup sugar
  • 1 Cup unsweetened cocoa powder
  • 1 Cup heavy cream (whole milk or half and half would work)
  • ½ Cup butter
  • 2 tsp vanilla extract
  • ¼ tsp salt

DIRECTIONS

For the cupcakes:

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  2. Sift the first 5 ingredients together in a large bowl, ensuring they’re thoroughly combined. Set aside.
  3. In a medium bowl, wisk the eggs with the rest of the ingredients until completely smooth.
  4. Pour 1/4 of the wet ingredients into the dry ingredients, and gently wisk for a few seconds.  Repeat with the remaining ¾ of the wet ingredients. Stir until combined; do not overmix. The batter will be thin.
  5. Pour or spoon the batter into the liners until only halfway full.
  6. Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the Frosting:

  1. In a Swiss Diamond Saucepan, combine sugar, cocoa and milk, stirring with a whisk until completely combined and smooth.
  2. Turn heat on stove to medium and stirring occasionally, bring to a boil.
  3. Stir in butter and continue to boil until sauce thickens, about 5 minutes.
  4. Remove from heat, stir in vanilla and salt.
  5. Let cool for 5 minutes before pouring over the cupcakes. Can reheat over in the microwave for 30 sec to bring back to a soft liquid.