Feathery Fudge Cupcakes Recipes

THE BEST EVER CHOCOLATE FUDGE CUPCAKES

Steps:

• Preheat oven to 350 degrees F and line a regular size cupcake pan with 12 cupcake liners
• In a medium bowl, combine the flour, sugar, cocoa powder, salt, baking soda and baking powder; whisk until combined, set aside
• In a large bowl or bowl of an electric mixer, whisk together buttermilk, oil, egg, and vanilla extract
• Add the dry ingredients into the wet ingredients and whisk until the batter is smooth and all ingredients are fully incorporated
• Add the boiling water to the batter and slowly whisk until fully combined
• Using a ice cream scoop, divide the chocolate cupcake batter into the lined cupcake pan until each are about are ¾ full
• Bake at 350 degrees for 14-16 minutes or until the cupcakes springs back at the touch
• Allow the cupcakes to cool for 10-20 minutes before removing from the pan and icing with Chocolate Fudge Frosting
• Using a star tip and a pastry bag, pipe the Chocolate Fudge Frosting on the Chocolate Cupcakes
• Garnish with chocolate sprinkles or a decoration of your choice!
• Enjoy
• In the bowl of an electric mixer, combine the chocolate chips and vanilla extract; set aside
• In a medium saucepan, combine the unsalted butter, granulated sugar and half and half and bring to a simmer until the sugar is dissolved; remove the pan from the heat
• Using the whisk attachment, place the bowl with chocolate chip on the mixer and turn the mixer on low speed and slowly pour the butter mixture over the chocolate, whisk on low speed
• Once the chocolate has melted completely, add the powdered sugar one cup at a time and continue whisking on low until the powdered sugar is fully incorporated and there are no lumps
• Turn the mixer on medium to high speed and whisk for approximately 5-8 minutes or until the frosting becomes thick ( you do not want to over whisk the frosting, it will still be slightly liquid when you pour it into a bowl)
• Pour the frosting into a bowl with a lid and allow it to cool and thicken up for approximately 2 hours ( if you are in a rush, you can place the frosting in the refrigerator to cool faster)

EASY ONE-BOWL MILK CHOCOLATE FUDGE CUPCAKES

Steps:

• Set oven to 350 degrees.
• Line 12 regular size muffin tin with paper liners.
• In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.
• In a two-cup measuring cup or bowl whisk together the milk, egg, oil and vanilla.
• Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well.
• Mix in the chocolate chips and nuts (if using).
• Divide the batter evenly between the lined muffin tins.
• Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don't overbake!).
• Cool, and frost with favorite chocolate frosting.

FUDGE CUPCAKES BY JOANNE FLUKE

Steps:

• Pre-heat oven to 350°F Position rack in the middle of oven.
• Line a 12-cup muffin pan with double papers. Since this recipe makes 18 cupcakes, you can use an additional 6-cup muffin pan lined with double papers, or you can butter and flour an 8-inch square cake pan or the equivalent.
• Microwave the chocolate, raspberry syrup and 1/4 sugar in a microwave-safe bowl on high for 1 minute. Stir. Microwave again for another minute. At this point, the chocolate will be almost melted, but it will maintain its shape. Stir the mixture until smooth and let cool to lukewarm. (You can also do this in a double boiler on the stove.).
• Measure flour, mix in baking powder and salt, and set aside.
• In an electric mixer (or with a VERY strong arm), beat the butter and 1 1/2 cups sugar until light and fluffy. (About 3 minutes with a mixer--an additional 2 minutes if you're doing it by hand.) Add eggs, one at a time, beating after each addition to make sure they're thoroughly incorporated.
• Add approximately a third of the flour mixture and a third of the milk. (You don't have to be exact--adding the flour and milk in increments makes the batter smoother.) When that's all mixed in, add another third of the flour and another third of the milk. Thwn that's incorporated, add the remainder of the flour and the remainder of the milk. Mix thoroughly.
• Test your chocolate mixture to make sure it's cool enough to add. (You don't want to cook the eggs!) If it's fairly warm to the touch but not so hot you have to pull you hand away, you can add it at this point. Stir thoroughly and you're done.
• Let the batter rest for five minutes. Then stir it again by hand and fill each cupcake paper three-quarters full. If you decided to use the 8-inch cake pan instead of the 6-cup muffin tin, fill it with the remining batter.
• Bake at 350° for 20-25 minutes. The 8-inch cake should bake an additional 5 minutes.
• Fudge Frosting -
• 18 cupcake, or 12 cupcakes and 1 small cake, cooled to room temperature and ready to frost.
• 2 cups chocolate chips (12-ounce package).
• 1 14-ounce can sweetened condensed milk.
• If you use a double-boiler for this frosting, it's foolproof. You can also make it in a heavy saucepan over low to medium heat on the stovetop, but you'll have to stir it constantly with a spatula to keep it from scorching.
• Fill the bottom; part of the double boiler with water. Make sure it doesn't touch the underside ot the top.
• Put the chocolate chips in the top of the double-boiler, set it over the bottom, and place the double boiler on the stovetop at medium heat. Stir occasionall ntil the chocolate chips are melted.
• Stir in the can of sweetened condensed milk and cook approximately two minutes, stirring constantly, until the frosting is shiny and of spreading consistency.
• Spread on cupcakes, making sure to fill in the "frosting pocked.".
• Give the frosting pan to your favorite person to scrape.
• These cupcakes are even better if you cool them, cover them and let ehem sit for several hours before frosting them.

CHOCOLATE FUDGE CUPCAKES

Steps:

• Preheat oven to 350°F
• Combine flour, baking powder, soda and salt.
• In large bowl, cream butter and sugar with electric mixer until light and fluffy.
• Add eggs, one at a time, and vanilla; beat thoroughly.
• Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
• Add melted chocolate and beat thoroughly. Pour into prepared pan.
• Bake 20-25 minutes or until toothpick inserted comes out clean.
• Cool 10 minutes in pan on rack; remove and cool completely before decorating.

CHOCOLATE FUDGE CUPCAKES

Steps:

• Heat oven to 325°F.
• Grease 12-cup muffin pan or line with baking cups.
• Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
• Add butter and 6 oz chocolate.
• Let stand until melted; stir until smooth.
• Cool to room temperature.
• Whisk in sugar and egg yolks.
• Stir in flour and baking powder.
• In large bowl, beat egg whites at medium speed until frothy.
• Add cream of tartar.
• Beat at medium-high speed until soft peaks form.
• Fold one-fourth of the whites into chocolate mixture.
• Gently fold in remaining whites until mixed.
• Spoon batter into muffin cups, filling two-thirds full.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• Remove from pan; cool completely.
• To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap.
• Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water).
• Pour into mini loaf pan; cool until firm.
• Unmold chocolate; remove plastic wrap.
• Using vegetable peeler, make curls.
• In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream.
• Heat over low heat until melted and smooth, stirring frequently.
• Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set.
• Garnish with chocolate curls.

FUDGE CUPCAKES

Steps:

• Preheat oven to 350 degrees, rack in the middle position.
• Line a 12-cup muffin pan with double cupcake papers. This recipe makes 18 cupcakes, so you can add an additional 6-cup muffin pan or you can butter and flour an 8-inch square cake pan.
• Microwave the chocolate, raspberry syrup and 1/4 cup sugar in a microwave safe bowl on high for 1 minute. Stir. Microwave again for another minute. At this point, the chocolate will be almost melted, but will retain its shape. Stir the mixture until smooth and let cool to lukewarm.
• Measure flour, mix in baking powder and salt, and set aside. In an electric mixer beat the butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
• Add eggs, one at a time, beating after each addition to make sure they're thoroughly incorporated. Add approximately 1/3 of the flour mixture and 1/3 of the milk. When that's all mixed in, add another third of the flour and 1/3 of the milk. Once incorporated, add the remaining flour and milk. Mix thoroughly.
• Test your chocolate mixture to be sure it's cool enough to add (don't cook the eggs!). If it's fairly warm to the touch but not so hot you have to pull your hand away, you can add it. Stir thoroughly.
• LET THE BATTER REST FOR 5 MINUTES. Then stir it again by hand and fill each cupcake paper 3/4 full. (If you decide to use the cake pan, fill it as well.).
• Bake the cupcakes for 20-25 minutes. (The 8-inch cake pan should bake an additional 5 minutes.).
• Frosting:.
• You can use a double boiler, or a saucepan on the stovetop, stirring CONSTANTLY.
• Put the chocolate chips in the pan/boiler over medium heat. Stir until chocolate chips are melted. Stir in sweetened condensed milk and cook approximately 2 minutes, stirring constantly until the frosting is shiny and of spreading consistency.
• Spread on cupcakes, make sure to fill the "frosting pocket.".
• Give the frosting pan to your favorite person to scrape.
• (The cupcakes are better if you cool and cover them for a few hours before frosting them.).