Death by Chocolate Cupcakes

Recipe by Molly
at missmollymakes.com

5 from 2 votes

Chocolate lovers only! An indulgently moist yet fluffy chocolate cupcake with a gooey salted chocolate fudge centre and topped with a rich chocolate buttercream frosting.

Prep Time50

Cook Time40

Servings:

Calories: 661kcal

Equipment

1 cupcake tin with liners
2 large bowls
hand/stand mixer

Ingredients

Chocolate Cake

120 g (¾ cups + 2 tbsp) plain flour
115 g (½ cup) white sugar
50 g (½ cup) cocoa powder
1 tsp (1 tsp) baking soda
½ tsp (½ tsp) baking powder
½ tsp salt
1 (1) large eggs
125 mls (½ cups) milk
½ tsp (½ tsp) lemon juice
125 mls (½ cups) strong black coffee cooled
62 mls (¼ cup) neutral flavoured oil rice bran or canola
1 tsp (1 tsp) vanilla extract

Salted chocolate fudge

⅓-½ cup (2 tsp) Salted chocolate fudge

Chocolate buttercream

170 g (¾ cups) butter softened
300 g (2-3 cups) powdered icing sugar
35 g (⅓ cup) cocoa powder sifted
60 g (2 tbsp) heavy whipping cream
1 tsp (1 tsp) vanilla extract

Extras

Sprinkles

Instructions

For the chocolate cake

Preheat oven to 180°C/360°F. Prepare a cupcake tin with 12 cupcakes liners and set aside.
In a large bowl combine dry ingredients. Sift together sugar, flour, cocoa powder, salt, baking soda and baking powder; mix on low until dry ingredients are thoroughly combined.
In another bowl combine eggs, milk, coffee, oil, vanilla and lemon juice. Whisk until combined
Pour half the mixture into the dry ingredients and mix until just incorporated and no lumps before adding the rest of the wet mixture. The batter will be quite thin, it just means that the cake will be super moist once baked.
Pour batter evenly into prepared pans. Bake for 18-25 mins or until it springs back in the centre when gently pressed
Remove cupcakes from the oven and allow to sit for 10 minutes before transferring to a wire rack and cooling completely.

For the fudge

While the cupcakes are baking, prepare the fudge as per recipe and allow to cool completely in the fridge. You'll want it to be cool/cold so that it says firm inside the cake without absorbing into it.

For the buttercream

In a large bowl, using an electric hand/stand mixer, beat all the ingredients until thick, fluffy and become pale.
If buttercream appears a too thin, add a little more icing sugar. If it needs to be thinner, add a touch more cream.
Transfer the buttercream to a piping bag or ziplock bag fitted with a star tip. Set aside

Bring it all together

Working with one cupcake at a time, cut a small section from the centre and fill with caramel. Now, pipe buttercream over the top. Starting at the centre of the cake, swirl the icing out and around in one smooth circular motion. Overlap slightly as you gradually pipe towards the centre, forming a peak.
Add desired sprinkles and serve!

Notes

Leftover fudge can last in fridge for up to a week. Keep in a airtight jar.

Nutrition