Fluffy Fudgy Chocolate Cupcakes

Hey, I’m Gaby and today on Crispybake’s Kitchen we’re making fluffy fudgy chocolate cupcakes.
So let’s get started.

Cupcake Ingredients

◯ one and a half cups or 180 grams of all-purpose flour
◯ One and a quarter cups of granulated sugar that’s 250 grams
◯ three quarters of a teaspoon of baking soda
◯ quarter cup of cocoa powder (25 grams)
◯ quarter teaspoon of salt
◯ one large room temperature egg
◯ Half a cup of buttermilk
◯ half a cup of oil
◯ two teaspoons or 10 mills of a nice vanilla

Cupcake Preparation Instructions

First off set your oven to 350 so it’s nice and hot.
Then grab your muffin tin and line with cupcake papers. Set that aside.
Now into a large bowl I’m adding one and a half cups or 180 grams of all-purpose flour.
If you just scoop flour in and level it off you’re packing it in. Please don’t do that. Instead, grab a spoon, fluff your flour up, and sprinkle it in like it’s a light gentle rain. Level it off and that’s how you get an accurate measurement with measuring cups.
Add one and a quarter cups of granulated sugar that’s 250 grams.
Add three quarters of a teaspoon of baking soda.
Add a quarter cup of cocoa powder and whenever you use cocoa powder you need to sift it. It just has to happen. Look inside of her it’s all rocks. Take a look. See all those boulders? That’s not cool. Quarter cup is 25 grams. So many cocoa boulders in here. Just push those through the sieve.
Add a quarter teaspoon of salt. I’m adding a little bit more because I like things extra salty.
Grab a whisk. Whisk this up until you see no more streaks. Whisk, whisk, whisk.
Set this aside.
Grab a medium bowl and it’s time to get to our wet ingredients.
Into my medium bowl, I’m adding one large room temperature egg. For any baked good that’s not pastry, you want room temperature to warm ingredients.
Add Half a cup of buttermilk. This gives you a wonderful little bit of tang and the acid in it also makes the cupcake softer and reacts to the baking soda. It does so much. If you want to make this recipe but you don’t have buttermilk at home, it’s totally fine. Use an equal amount of regular whole milk and one tablespoon of vinegar. Just mix it in and the acid from the vinegar will do all the magical things that buttermilk does.
Add half a cup of oil. You can use any mild oil you want. This is veggie oil but you can also use olive oil.
Finish this off with two teaspoons or 10 mills of a nice vanilla.
Whisk this together until it’s nice and smooth. There’s a couple optional things you could add here. A teaspoon or two of espresso powder. You could also add spices you love. Like sometimes I like to add a teaspoon of cinnamon and a quarter teaspoon of cayenne for like a Mexican hot chocolate vibe but you could add any of your favorite spices like cardamom or some allspice and really make this recipe your own.
Pour the wet mixture right into the dry now.
Combine this just until the flour disappears. Do not overmix.
Divide our batter among our 12 cupcake papers. Fill each paper about three quarters of the way full.
Pop this into the oven 350 for 20 to 25 minutes or until the center is spring back to the touch. If you enjoy these, you might also like our easy bakery-style moist chocolate chip muffins. In the meantime, we’re going to make an amazing chocolate frosting to top these off with.

Chocolate Frosting Ingredients

◯ three sticks, one and a half cups or 339 grams of unsalted room temperature butter
◯ 50 grams of cocoa powder (half a cup)
◯ three quarters of a teaspoon of sea salt
◯ about one and a half teaspoons of vanilla
◯ six to eight cups of powdered sugar
◯ about a tablespoon of heavy cream (between each cup of powdered sugar)

Frosting Preparation Instructions

Into the bowl of a stand mixer with a whisk attachment or a big bowl if you’re using a hand mixer. I’m adding three sticks, one and a half cups or 339 grams of unsalted room temperature butter.
We’re going to whip this up on medium high for about five minutes until it’s completely transformed into a fluffy white cloud of butter.
In the meantime, I have 50 grams of cocoa powder that’s half a cup but of course it is all rocks so I’m going to sift it out.
Add three quarters of a teaspoon of sea salt. If you wanted to, salt and butter could have been used instead. Just don’t add any extra salt.
Don’t forget to scrape your bowl down at least once. Keep mixing.
Now we’re going to add our sifted cocoa powder. Mix that up on low now. Low, low, low.
Add about one and a half teaspoons of vanilla for a little bit of extra flavor. Increase speed to medium. We want to get this nice and completely mixed.
Scrape the bowl down and mix, mix, mix. Okay, mix, mix, mix.
Now we’re going to add six to eight cups of powdered sugar. It’s really to taste and how you want the frosting to be. So add a cup at a time and mix on low until everything is in there.
Between each cup of powdered sugar, we’ll add about a tablespoon of heavy cream.
Repeat until all the sugar is in. You can give it a taste at the six cup mark and see how you like it. You’ll be adding between a third to a half a cup of cream and all.
Scrape the bowl down.
After everything’s in, increase to medium low and then beat this for just about a minute so it’s nice and fluffy.
Give it a taste.

Decorating and Enjoying

Let’s frost these cupcakes. Transfer your butter cream into a piping bag with the tip of your choice. This is an 869 and then just pipe to your heart’s content. These cupcakes are equally delicious with vanilla or strawberry butter cream. For more guidance on achieving a flawless finish, explore our easy tips for perfect buttercream frosting. For me, a cupcake has to be a sandwich. Enjoy.

Oh my gosh. So soft, pillowy, fluffy, but fudgy and just pure chocolate flavor.

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