Decadent Chocolate Cupcakes with Chocolate Fudge Filling

Indulge in these sumptuous chocolate cupcakes, brimming with a velvety chocolate fudge center and crowned with a rich chocolate cream cheese frosting. Ideal for those with a serious chocolate craving, these cupcakes are surprisingly simple to craft.

For the Chocolate Cupcakes (Yields 5-6 cupcakes):

• Ingredients:
  • 110ml (1/2 cup) preferred Milk (soy milk not recommended)
  • 1/4 tsp White Vinegar
  • 70g (1/3 cup) Granulated Sugar
  • 27ml (2 tbsp) Neutral Oil (e.g., sunflower, vegetable, canola)
  • 1/2 tsp Vanilla Extract
  • 65g (1/2 cup) All-Purpose Flour
  • 15g (3 tbsp) Cocoa Powder (ensure it’s sifted)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • A pinch of Salt
• Instructions:
  1. Begin by mixing milk with vinegar in a bowl. Allow it to sit for about 5 minutes.
  2. Add the sugar, oil, and vanilla extract to the milk mixture and stir until sugar nears dissolution.
  3. In a separate bowl, sift together the dry ingredients. Gradually fold this into the milk mixture.
  4. Distribute the batter into cupcake liners, filling each up to 3/4 full.
  5. Bake at 350°F for about 13-15 minutes or until the top springs back upon touch.

For the Silky Chocolate Fudge Filling:

• Ingredients:
  • 120ml (1/2 cup) Whipping Cream (either non-dairy or regular)
  • 140g (2/3 cup) Granulated Sugar
  • 40g (1/2 cup) Cocoa Powder
  • 1 tsp Vanilla Extract
  • 64g (4 tbsp) Butter (either vegan or regular)
  • A pinch of Salt
• Instructions:
  1. In a saucepan, combine the sugar, cocoa, and cream. Heat on medium until the sugar is dissolved and the mixture starts to boil.
  2. Incorporate the butter, and continue cooking for an additional 2-3 minutes, or until it thickens. Stir frequently to avoid burning.
  3. Remove from heat, blend in the vanilla and salt, then strain into a container. Use plastic wrap to cover the surface directly and place it in the refrigerator to chill.
  4. Once cooled but still pourable, inject or spoon the fudge into the center of each cupcake. Let them rest in the refrigerator for 20 minutes to allow the fudge to firm up a bit.

Top with your favorite chocolate cream cheese frosting and savor every bite! 🍫🍫🍫