Description
Moist dark chocolate cupcakes made with Dutch-process cocoa and espresso, topped with a thick, cooked maple fudge frosting and flaky salt.
Ingredients
Scale
For the Cupcakes
- 1 cup all purpose flour
- ½ cup Dutch-process cocoa powder
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg, room temperature
- ½ cup buttermilk, room temperature
- 1/3 cup neutral oil, such as avocado, canola or vegetable
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- ½ cup hot water
For the Maple Fudge Frosting
- ½ cup unsalted butter, cut into pieces
- ½ cup pure maple syrup
- ½ cup light brown sugar, packed
- ¼ cup heavy cream
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract
- ¼ teaspoon maple extract, optional
- 1 ¾ to 2 cups powdered sugar, sifted
- Flaky salt, for finishing, optional
Instructions
- Preheat the oven to 350°F. Line a 12 cup muffin pan with cupcake liners.
- In a large bowl, whisk together 1 cup all purpose flour, ½ cup Dutch-process cocoa powder, ¾ cup granulated sugar, ¼ cup light brown sugar, ¾ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon kosher salt.
- Add 1 large egg, ½ cup buttermilk, 1/3 cup neutral oil, and 1 teaspoon vanilla extract. Whisk until mostly combined.
- Dissolve 1 teaspoon instant espresso powder in ½ cup hot water. Slowly pour it into the batter while whisking until smooth. The batter will be fairly thin.
- Divide the batter evenly among the cupcake liners, using about ¼ cup for each, so they are about two-thirds full.
- Bake for 17 to 20 minutes, until the centers spring back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. Make the frosting while the cupcakes cool.
- In a medium saucepan, combine ½ cup unsalted butter, ½ cup pure maple syrup, ½ cup light brown sugar, ¼ cup heavy cream, and ¼ teaspoon kosher salt. Cook over medium heat, stirring frequently, until the butter melts and the mixture is smooth.
- Bring to a gentle boil and cook for 2 minutes, stirring constantly.
- Remove from the heat and stir in ½ teaspoon vanilla extract and ¼ teaspoon maple extract, if using. Pour the mixture into a large mixing bowl and let it cool for 15 to 20 minutes, until warm rather than hot and beginning to thicken.
- Using a hand mixer, beat in 1 ¾ cups powdered sugar until smooth and thick. If needed, add up to ¼ cup more, 1 tablespoon at a time, until the frosting is thick, creamy, and spreadable.
- If the frosting is still loose, let it sit for a few minutes to thicken. Then swoop it generously over the cooled cupcakes.
- Finish with a small pinch of flaky salt, if desired.
Notes
Frost the cupcakes soon after mixing, since the frosting sets as it cools. If it stiffens, beat in a teaspoon of warm cream.
Store frosted cupcakes airtight at room temperature for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Sweet Tooth
- Method: Baking
- Cuisine: American