Chocolate Fudge 


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.

Read Andie Mitchell's book. These Chocolate Fudge Cupcakes will taste even better knowing their origin and meaning!


Unsweetened Cocoa Powder Brewed coffee Sour cream Vanilla extract Unsalted butter Sugar Brown sugar Eggs Flour  Baking soda Salt


Unsalted butter Cream cheese Vanilla Salt Powdered Sugar

Use the highest quality cocoa you can find. The richness will be reflected in the finished product. I like to use Guittard's Chocolate Cocoa Rogue Cocoa Powder. I really like the taste and reddish color it produces in the final cupcake

Be sure to use freshly brewed hot coffee or even espresso. I promise, the cupcakes will not taste like coffee. Chocolate and coffee play really well together in baking by elevating the flavor and creates a uniquely rich flavor.

You can substitute full-fat plain Greek yogurt for the sour cream in this recipe. The yogurt will add a slight tang to the cupcake. And it'll enhance the moisture level just like the sour cream

Frosted cupcakes can be stored in the refrigerator for up to one week

Have fun decorating your special cupcakes!