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Chocolate Fudge Cupcakes with Cream Cheese Frosting

Chocolate Sour Cream Fudge Cupcakes, single cupcake on plate cut in half with cupcakes on cake stand behind and flowers | kickassbaker.com

These Chocolate Fudge Cupcakes are so moist and chocolatey from the addition of sour cream and freshly brewed hot coffee! And the cream cheese frosting provides the perfect balance with a bit of sweetness.

Ingredients

Scale

Cupcakes:

 

Cream Cheese Frosting: 

  • ½ cup (1 stick) unsalted butter, room temperature
  • 8 ounces cream cheese, brick-style, room temperature 
  • 1 teaspoon vanilla
  • ¼ teaspoon kosher salt
  • 4 cups powdered sugar

Instructions

  1. Make the Cupcakes: Preheat oven to 350°F. Line muffin pan with cupcake liners or place paper cupcake cups on a sheet tray and set aside. In a medium bowl, whisk together the cocoa powder, coffee, sour cream, and vanilla to make a shiny fudge. Set aside. In the bowl of a stand mixer, beat the butter until smooth and shiny, about 2-3 minutes. Add the granulated and brown sugars and continue beating until fluffy, and then beat in the eggs one at a time, mixing between each addition. In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture in thirds, alternating with the fudge mixture, scraping down the bowl several times as you go. Divide the batter between the cupcake liners and bake for 28 – 30 mins. A toothpick inserted into the center of the middle cupcake should come out clean when they are done. If there’s batter on the toothpick, continue baking for a few minutes more until it comes out clean. Let the cupcakes cool before turning them out on a wire rack to cool completely before frosting

  2. Make the Frosting: In the bowl of a stand mixer, beat the butter and cream cheese on medium to high speed until smooth and creamy, about 2-3 minutes. Add in vanilla and salt and mix well to combine. With mixer on low, gradually add the powdered sugar one cup at a time until completely combined and no dry spots are left. Frost cooled cupcakes

Notes

  • Frosted cupcakes can be stored in the refrigerator for up to one week
  • Unfrosted cupcakes can be frozen. Wrap them individually in plastic wrap and freeze up to 3 months. Bring to room temperature before frosting
  • Unused frosting should be stored in the refrigerator. Bring to room temperature before using. If the frosting looks to be separated or lumpy, mix briskly with a spoon or with a handheld mixer for a minute or two
  • Recipe inspired by and adapted from Andie Mitchell’s memoir It Was Me All Along

Keywords: chocolate cupcakes, fudge, moist cupcakes, chocolate dessert ideas, chocolate cake, Andie Mitchell, sour cream fudge cake, sour cream, cream cheese frosting

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