Elements
3 massive eggs
3 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup granulated sugar
1cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup sizzling espresso (or sizzling water)
1/2 cup chocolate chips ( for topping)
For the Fudge Frosting:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/4 cup unsalted butter, softened
11/2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Directions
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, combine collectively flour, cocoa powder, baking powder, baking soda, and salt.
In medium bowl, combine eggs, sugar, oil, and vanilla till clean.
Steadily add the dry components to the moist, alternating with buttermilk.
Stir within the sizzling espresso till clean.
Divide batter evenly between cupcake liners, filling about 2/3 full.
Bake 20 minutes, or till a toothpick comes out clear. Cool fully.
Make the Fudge Frosting
Warmth heavy cream till sizzling however not boiling. Pour over chocolate chips in a bowl. Let sit 2 minutes, then stir till clean.
Beat softened butter in a mixer till fluffy. Add powdered sugar, vanilla, and salt.
Slowly beat in melted chocolate combination till clean and fudgy.
Pipe or unfold frosting onto cooled cupcakes.
Sprinkle with some chocolate chip and luxuriate in