Fudgy Chocolate Cupcakes with Fudgy Chocolate Frosting

bite sizeThere are probably thousands of chocolate cake recipes around and this is probably just another. Some people like their cakes more sweet chocolaty and others like bitter chocolate chocolaty. I like mine fudgy chocolaty and after many attempts at making variations of chocolate cakes, I found this recipe at Better Homes and Gardens which I tweaked around a bit to suit my taste. What appealed to me more than anything about this cake was the “cocoa-powder like” color of the cakes. Usually one associates chocolate cakes with a rich dark chocolate color but sometimes I want mine the color of cocoa powder (odd but true :)) and you never usually get that with most recipes. But this one will surely guarantee you that along with a fudgy chocolaty taste that will leave you wanting more!

So here is how I made them:

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Fudgy Chocolate Cupcakes with Fudgy Chocolate Frosting

Yield: 12 Cupcakes / 9" round cake / 9" X 13" square cake


    For the cupcakes
  • ¾ cup all-purpose flour
  • 1/6 cup cocoa
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon instant coffee granules
  • a pinch of salt
  • ¼ cup vegetable shortening, room temperature
  • ½ cup plus 2 tablespoons sugar
  • 1 egg, room temperature
  • 1 ½ teaspoon vanilla extract
  • ¼ cup semisweet chocolate, melted & cooled
  • ½ cup sour cream, room temperature
  • ½ cup milk, room temperature
  • For the frosting
  • ½ cup semi sweet or bitter sweet chocolate
  • 1/8 cup butter, cold and cut into small cubes
  • ½ teaspoon instant coffee granules
  • 1/8 teaspoon of vanilla extract
  • ¼ cup sour cream
  • 1 ¼ cup confectioner sugar
  • ½ teaspoon instant coffee granules


    For the cake
  1. Preheat your oven to 350 F and line your cupcake pan with paper liners.
  2. In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, instant coffee and salt and set this aside.
  3. In a large mixing bowl, cream the shortening and sugar together until light and fluffy. This will take about 4-5 minutes.
  4. Then add in the egg and vanilla and mix for about a minute.
  5. Now add the sour cream and the melted and cooled chocolate and mix only until combined, about a minute or so.
  6. Next, add the dry ingredients & milk alternatively beginning and ending with the dry ingredients and mix only until all ingredients are combined well.
  7. Once the batter is ready pour this into your cupcake pan and bake at 350 F for about 14-17 minutes until a tooth pick comes out clean.
  8. Take them out of the oven and cool for about 5 minutes. Then take out the cupcakes from the tin and put them on a wire rack and allow them to cool completely.
  9. For the frosting
  10. While the cupcakes are cooling, on low heat and in a double boiler melt the chocolate, coffee and butter together. Take them off the heat and cool completely.
  11. In a large mixing bowl, whisk the cooled & melted chocolate together with the vanilla extract with your hand mixer for about 30-40 seconds.
  12. Next add in the sour cream and mix until combined, about 40-50 seconds.
  13. Then add in the confectioner sugar and mix until it reaches a soft consistency, about a minute or two. You may want to add a bit more confectioner sugar if the consistency is too thin to be piped on to the cupcakes.
  14. Pipe or swirl the frosting on to the cooled cupcakes & serve!


The instant coffee granules in the cake batter & the frosting totally enhance the flavor of the chocolate and make great fudgy chocolate cupcakes!



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Delish Cupcakes!


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