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Decadent Fudgy Chocolate Cupcakes – vegetarian recipe
Stav Kogan

Decadent Fudgy Chocolate Cupcakes

The most decadent, fudgy, and intensely chocolatey cupcakes you've ever tasted. This simple recipe delivers a deep, rich flavor that will have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 16 cupcake
Calories: 280
Ingredients Method Nutrition

Ingredients
  

  • 4 ounces (113 g / 4 oz) unsweetened chocolate, chopped
  • 1/2 pound or 2 sticks / 226g (8 oz) unsalted butter
  • 6 large eggs, at room temperature
  • 1 cup (200 g / 7.1 oz) granulated sugar
  • 3/4 cup (90 g / 3.17 oz) cake flour
  • 1 1/2 teaspoons (6 g / 0.21 oz) baking powder
  • 2 teaspoons (10 ml / 0.3 fl oz) vanilla extract
  • 1 tablespoon (7 g / 0.25 oz) unsweetened cocoa powder
  • 1/4 teaspoon (1 g / 0.04 oz) salt
  • 1 cup (170 g / 6 oz) mini chocolate morsels
  • Cake Flour Substitute: If you don’t have cake flour, you can make your own! Measure just shy of 3/4 cup (960 ml) of all-purpose flour and whisk it together with 1 1/2 tablespoons (30 ml / 1 fl oz) of cornstarch.
  • for Perfect Cupcakes
  • For the fudgiest texture, be careful not to overmix the batter once you add the flour. Mix just until the streaks of flour disappear to keep the cupcakes tender.
  • For an even deeper chocolate flavor, add 1 teaspoon (5 ml / 0.2 fl oz) of instant espresso powder along with the cocoa powder. It won't taste like coffee, but it will beautifully enhance the chocolate notes.

Method
 

  1. Prepare your station.
  2. Preheat the oven to 350° F / 175° C.
  3. Line a muffin tin with 16 paper liners or spray with nonstick cooking spray.
  4. Melt the chocolate.
  5. In a small saucepan or a microwave-safe bowl, gently melt the chopped chocolate and butter together over low heat, stirring occasionally until smooth.
  6. Set aside to cool to room temperature.
  7. Whip the eggs.
  8. In a large bowl using an electric mixer, beat the eggs and sugar together on medium-high speed for about 3-4 minutes, or until the mixture is pale, thick, and lemon-yellow.
  9. Combine wet . Gently pour the cooled chocolate-butter mixture into the whipped eggs and sugar.
  10. Stir with a spatula until just combined.
  11. Add dry . Sift in the cake flour, baking powder, cocoa powder, and salt.
  12. Beat on low speed for about 30 seconds, just until the streaks of flour disappear.
  13. Do not overmix! Gently fold in the mini chocolate morsels with a spatula.
  14. Fill and bake. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
  15. Bake for 15 to 18 minutes. The cupcakes are done when a toothpick inserted into the center comes out with a few moist crumbs attached and the tops feel firm to the touch.
  16. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  17. Using room temperature eggs is key! They whip up with the sugar to create a lighter, more voluminous batter, resulting in a superior crumb structure.
  18. Don't overbake! The cupcakes are done when a toothpick comes out with a few moist crumbs attached, not perfectly clean. This ensures a moist, fudgy center.

Nutrition

Calories: 280kcalCarbohydrates: 26gProtein: 5gFat: 18g

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