We’ve finally arrived at cupcakes! This week it was a coworkers birthday so cupcakes were definitely on tap. My coworker loves anything chocolate and coffee, so I put together this recipe for these Mocha Fudge Cupcakes!
The base of these cupcakes is my favorite chocolate cake recipe, which you will definitely see again.
This chocolate cake uses oil, sour cream, and unsweetened chocolate to keep it moist and give it a rich chocolatey flavor.
On top of that, I piled coffee fudge (yum!) and mocha buttercream. All together you have a cupcake that is packed with chocolate and coffee flavor from top to bottom while being moist and absolutely delicious 🙂
For the cupcakes begin by mixing the flour, sugar, baking soda and salt on low speed. In a small bowl whisk the sour cream, oil, and coffee. Melt the chocolate in the microwave or double boiler (since this is only 2 ounces I prefer to use the microwave).
With the mixer on low speed add the wet ingredients into the dry ingredients. Once all the dry ingredients are incorporated add the egg and beat until mixed. Then add the melted chocolate into the cupcake batter and mix until uniform in color.
Fill each cupcake tin ¾ full, the batter should make 10 cupcakes. Bake for 18-22 minutes or until a toothpick inserted in the center comes at clean. Cool muffin tin on a wire rack and then individually take out each cupcake.
Now onto the coffee fudge filling! Begin by heating the chocolate, cream, sugar, and corn syrup in a small saucepan over high heat. Whisking constantly, bring to a boil then reduce the heat to medium and cook for 5 more minutes, until slightly thickened.
Add the instant coffee, vanilla, and butter. Mix until incorporated and cool. Place in the refrigerator until thickened and ready to use, ~1 hour.
For the mocha buttercream begin by dissolving the instant coffee into the heavy cream. The cream should be cold. Just stir in the instant coffee and it should easily dissolve.
Cream the softened butter, powdered sugar, dissolved instant coffee, and vanilla on low speed until the sugar has been incorporated. This avoids getting a coating of powdered sugar all over your kitchen! Beat on high speed for 5 minutes, or until light and fluffy.
Now we are ready to cut out the center of our cupcakes and assemble!
Quick tip: Using a sharp knife, cut a thumb size hole into the center of the cupcakes. I typically hold the knife at a 45 degree angle and rotate the cupcake. Almost like you are cutting out a cone shape.
Using a tablespoon fill each cupcake with the cooled fudge. Feel free to mound a little on top if you would like, since this will all be covered up by the buttercream.
Top them off by either piping or spreading the frosting over the fudge filling.
In a small bowl, warm the fudge in the microwave just until it is just pourable. You want the fudge warm enough to drizzle, but not hot so it doesn’t drip down the cupcake and melt the buttercream.
Serve and enjoy 🙂 If the cupcakes make it past a few hours, place in the refrigerator and store for 3-5 days.
- 2 ounces unsweetened chocolate
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- ¼ plus 1/8 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup hot strong brewed coffee or 2 and ½ teaspoons instant coffee powder dissolved in 1 cup hot water
- ¼ cup sour cream , room temperature
- ¼ cup canola or vegetable oil
- 1 large egg
- 4 ounces dark chocolate
- 1 cup heavy cream
- ½ cup granulated sugar
- 2 tablespoon light corn syrup
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- Mocha Buttercream:
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 and ½ cups powdered sugar , sifted
- 1 tablespoon heavy cream
- 1 tablespoon instant coffee
- 1 teaspoon vanilla extract
Preheat oven to 345ᵒF. Line one muffin tin with cupcake liners.
Melt chocolate either in the microwave or over a double boiler.
On low speed, mix flour, sugar, baking soda, and salt in the large bowl of a stand mixer.
In a small bowl, whisk the sour cream, hot coffee, and canola oil.
With the mixer on low speed, gradually add the coffee mixture to the dry ingredients. Mix until just mixed, scraping down the bowl a few times to ensure all ingredients are evenly incorporated.
Add the eggs and mix on medium speed until incorporated. While mixing on low speed, add the melted chocolate until the cake batter is uniform in color.
Place batter in the muffin tin and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool muffin tin on a wire rack. Once cool, remove the cupcakes from the muffin tin.
While the cupcakes are cooling, prepare the fudge sauce. In a small saucepan whisk chocolate, cream, sugar, and corn syrup over high heat. Stir constantly as you bring the mixture to a boil. Once it boils, reduce heat to medium and cook until sauce thickens, approximately 5 minutes.
Remove from heat, whisking in butter and vanilla. Stir until butter has melted and the mixture is smooth. Cool the mixture in the refrigerator for at least 1 hour.
To make the buttercream, dissolve the instant coffee in the cold cream. Then cream the butter, powdered sugar, coffee, and vanilla extract in the bowl of an electric mixer. Start at low speed and increase to high speed as the powdered sugar becomes incorporated into the butter. In a small bowl, dissolve the instant coffee into the cream. Beat on high speed for 5 minutes or until light and fluffy.
To make a hole to insert the fudge filling, cut a thumbnail size hole into the center of the cupcakes with a sharp knife. Spoon the cooled fudge filling into the center of each cupcake. Top with buttercream. In the microwave reheat the fudge until it is just warm but still thick. Drizzle warmed fudge over each cupcake. Serve and enjoy! Store these cupcakes in the refrigerator for 3-5 days.
- This recipe makes 10 cupcakes, if you want to make more just double the recipe.
- Make sure the fudge and cupcakes are cool before filling. Otherwise the fudge will melt into the cupcakes, which is delicious but not the intention.
- To warm the fudge to drizzle place it in the microwave for ~10-15 seconds. This will make it pourable but not too hot that it will melt the buttercream.
-Cake recipe from Rosie's Bakery All-butter, Fresh Cream, Sugar-packed, No-holds-barred Baking Book and fudge recipe adapted from Good Housekeeping Favorite Recipe: Chocolate.