Description
Delight in these rich and moist fudge chocolate cupcakes topped with a smooth and creamy vanilla buttercream frosting. Perfect for Halloween or any occasion, these cupcakes combine intense chocolate flavor with a classic vanilla finish for a delicious treat.
Ingredients
Scale
For the Cupcakes
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cocoa powder
- 1 cup water
- 1/2 cup vegetable oil
- 1 egg
For the Vanilla Buttercream Frosting
- 2 sticks (1 cup) unsalted butter, softened
- 3-4 cups confectioner’s sugar (powdered sugar), sifted
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 3 tablespoons milk or heavy cream
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners or lightly grease the cups to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder until well combined. This ensures even distribution of leavening and cocoa for a uniform chocolate taste.
- Add wet ingredients: Add water, vegetable oil, and the egg to the dry ingredients. Whisk everything together until you have a smooth, chocolate batter without lumps.
- Fill cupcake liners: Using a spoon or ice cream scoop, evenly distribute the batter among the cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake cupcakes: Place the muffin pan in the preheated oven and bake for about 22 to 25 minutes. To check doneness, insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs attached.
- Cool cupcakes: Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before frosting to prevent melting the buttercream.
- Prepare buttercream frosting: In a large bowl, beat softened unsalted butter with an electric mixer until creamy. Gradually add the sifted confectioner’s sugar, about 1 cup at a time, mixing well after each addition.
- Add flavor and texture: Stir in the salt, vanilla extract, and milk or heavy cream. Continue beating until the frosting is light, fluffy, and spreadable. Adjust consistency by adding more sugar for stiffness or more milk for softness as needed.
- Frost cupcakes: Once cupcakes are completely cooled, use a spatula or piping bag to frost the cupcakes generously with the vanilla buttercream.
- Serve and enjoy: Present your fudge chocolate cupcakes with vanilla buttercream at room temperature for the best flavor and texture. Store any leftovers in an airtight container.
Notes
- This recipe makes 12 cupcakes, ideal for a small gathering or Halloween party treat.
- You can substitute milk for heavy cream in the frosting for a lighter texture.
- Ensure the cupcakes are fully cooled before frosting to prevent the buttercream from melting.
- Add a small pinch of espresso powder to the batter to enhance the chocolate flavor if desired.
- To make the cupcakes extra moist, you can brush them lightly with simple syrup before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 140 kcal
- Sugar: 17 g
- Sodium: 343 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 14 mg
