Chocolate Mud Cupcakes

These Chocolate Mud Cupcakes are a chocoholics dream. The cupcakes are are rich and moist with a dense crumb. They are deeply chocolatey, but they are not sweet.

I am a big fan of chocolate, and a firm believer that the darker, richer, and chocolatier a cupcake is, the better. I don’t believe in milk chocolate in any form, and I think that a truly amazing chocolate cupcake should be moist as well as incredibly decadent. If you’re a follower of Cooking with Carbs you’ll know that I have several recipes dedicated to chocolate cake in all it’s forms. My Dark Chocolate Mousse Cake is my most chocolatey cake ever, while my Berry and Mango Buttercream Cupcakes are a delicious contrast of fresh fruit and rich chocolate. For these cupcakes, I wanted to make the most intensely chocolate base I could create so I added melted bittersweet chocolate in addition to Dutch Processed Cocoa. This is a cake for true chocolate lovers only.

These Chocolate Mud Cupcakes are a chocoholics dream. The cupcakes are rich and moist with a dense crumb. They are deeply chocolatey, but they are not sweet. The combination of semi sweet chocolate and Dutch Process Cocoa results in an intense chocolate taste. The sour cream and buttercream add a tang, while the espresso enhances the chocolate flavour. The dark chocolate ganache is velvety and rich, and beautifully compliments the cupcakes. These delicious cupcakes are simple to prepare and worth every.

TOTAL TIME

• Preparation Time – 10 minutes
• Cooking Time – 20 minutes, plus 30 minutes cooling time
• Total Time – 1 hours

INGREDIENTS FOR CHOCOLATE MUD CUPCAKES

All the ingredients for these cupcakes are easy to source from any local grocer.

Soft Chocolate Cake

• 2 cups All Purpose Flour
• 1 1/2 cups White Sugar
• 1/2 cup Brown Sugar
• 3/4 cup Dutch Process Cocoa Powder
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Fine Sea Salt
• 2 Eggs, room temperature
• 1 cup Espresso, room temperature
• 1 cup Buttermilk, room temperature
• 1/2 cup Sour Cream, room temperature
• 1/4 cup Semi Sweet Chocolate, melted

Chocolate Ganache

• 3 1/2 cups Dark Chocolate
• 1 1/2 cups Whipping Cream

CAN I MAKE THESE CUPCAKES INTO A CAKE?

This recipe can definitely be turned into a cake. This recipe will make a delicious single layer cake in a 9 inch pan. I would not recommend trying to make a layer cake as the ganache as it becomes very soft at room temperature.

WHAT IS DUTCH PROCESS COCOA?

Dutch process cocoa is made from cocoa solids that have been treated with an alkalizing agent that reduces the acidity naturally found in cocoa.

WHAT IS VANILLA EXTRACT?

Vanilla extract is made from vanilla bean pods by soaking vanilla beans in alcohol. The best vanilla extracts use vanilla beans from Madagascar.

DO I HAVE TO USE ESPRESSO IN THIS RECIPE?

Coffee adds a depth of flavour to these cupcakes. The bitterness of the coffee brings out the richness of the chocolate. That said, you don’t have to add espresso to this recipe if you really don’t want to: you can simply use milk in it’s place.

INGREDIENT SUBSTITUTIONS FOR CHOCOLATE MUD CUPCAKES

CAN I SUBSTITUTE MILK CHOCOLATE FOR BITTERSWEET OR DARK?

I would not recommend using milk chocolate in this recipe. These cupcakes are rich and decadent, and part of what makes them so delicious is the depth of chocolate flavour and the layers of different types of chocolate. If you replace those nuanced flavours with all milk chocolate, the result won’t be as sumptuous.

IS THERE A SUBSTITUTE FOR BUTTERMILK IN THE CAKE?

If you don’t have any buttermilk, you can easily create a substitute by combining whole milk and a tablespoon of white vinegar or lemon juice. Simply add the vinegar or lemon juice to a cup of whole milk and leave for at least fifteen minutes to allow it to curdle. The key to a good substitution is milk fat: either whole milk or milk with a splash of cream.

CAN I MAKE THESE LACTOSE FREE?

Absolutely. My husband loves these cupcakes, and I often make them with lactose free dairy substitutes.

CAN I USE LIGHT CREAM IN MY GANACHE?

These cupcakes are not the place to save calories. In theory you could use a lighter cream in the ganache, but it will not turn out as thick and rich. I strongly recommend using 35% heavy cream.

CAN I SUBSTITUTE IMITATION VANILLA FOR REAL VANILLA EXTRACT?

Imitation vanilla tastes fake. Real vanilla is absolutely worth the extra money. There are many brands of real vanilla at different price points, I would strongly recommend buying one.

EQUIPMENT FOR CHOCOLATE MUD CUPCAKES

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Below is a list of the main equipment/kitchen tools needed to make these Chocolate Mud Cupcakes:

• Small Sauce Pan

• Heat Proof Bowl

• Kitchen Aid Mixer – You can certainly make these cupcakes hand if you don’t own a mixer, but you will find the batter easier to whip until smooth if you use one. I highly recommend purchasing a good mixer if you are able to do so. I adore my Kitchen Aid Professional mixer. It will also make whipping cream a breeze!

• Spatula

• Muffin Tin

• Muffin Liners

COOKING DIRECTIONS

Despite having multiple components, these Chocolate Mud Cupcakes are very simple to make if you follow a few rules.

1. Only use good quality semi sweet and dark chocolate.
2. Make sure to mix your cupcake batter until completely smooth.
3. Ensure your cupcakes have cooled to room temperature before covering them in ganache.

MAKE AHEAD STORAGE

The cupcakes can be made the day before and stored at room temperature in an airtight container.

These cupcakes will keep beautifully covered in the fridge for five days. They can also be frozen in an airtight container for several months.

FINISHED DISH

Enjoy your amazing Chocolate Mud Cupcakes!

OTHER DESSERTS WITH CHOCOLATE

Berry and Mango Buttercream Cupcakes

Chocolate Caramel Pretzel Rods

Nutella Brownie Recipe

Rich Nutella Cheesecake Brownies

DID YOU MAKE THIS RECIPE?

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Did you make these Chocolate Mud Cupcakes? Let us know in the comments below!