Prepare the Fudge Frosting
- In a small saucepan, melt the butter over medium heat. Whisk in the cocoa powder until smooth and fragrant. Remove from heat and let cool slightly.
- In a mixing bowl, gradually beat in the powdered sugar and cream, alternating in small amounts to maintain a smooth texture. Continue until thick and spreadable. Add vanilla extract and a pinch of salt to balance the sweetness.
- If frosting is too thick, add a teaspoon of cream at a time until the desired consistency is reached. Let it cool slightly before spreading or piping onto cupcakes.
- Frost the cooled cupcakes using a knife, spoon, or piping bag with your desired tip. Garnish with sprinkles, chocolate shavings, or a dusting of cocoa powder if desired.
Tips & Variations
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temperature before frosting.
- Extra rich: Add a chocolate ganache center by piping or spooning a small amount into the middle of the baked and cooled cupcakes before frosting.
- Coffee substitute: Hot water can be used in place of coffee if preferred—coffee simply enhances the chocolate flavour without making the cupcakes taste like coffee.
Deeply rich and perfectly moist, these Chocolate Fudge Cupcakes are the ultimate treat for any chocolate lover—especially when topped with that velvety, melt-in-your-mouth frosting.
