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–+ servings
chocolate fudge cupcakes

Chocolate Cake with Fudge Frosting

Staci at Random Sweets
Whether you bake cake or cupcakes with this recipe, you'll appreciate the amount of fudge frosting it makes.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 24
Calories 380 kcal

Equipment

  • 1 9x13 cake pan or makes 30 cupcakes

Ingredients
  

Cupcakes

  • 4 oz unsweetened chocolate
  • 4 tablespoons unsalted butter
  • 1⅔ cups boiling water
  • 2⅓ cups all-purpose flour
  • 2 cups sugar
  • ½ cup sour cream
  • 2 eggs, large
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract

Fudge Frosting

  • ½ cup vegetable shortening, NOT butter-flavored
  • 4 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 4 cups powdered confectioners sugar
  • 12 oz semisweet chocolate chips
  • 2 tablespoons milk, up to 3 tablespoons of milk

Instructions
 

Cupcakes

  • Heat oven to 350°F. Grease 9x13 pan. Or 30 cupcakes or 2 (9-inch) round cake pans.
  • In a small saucepan over low heat melt chocolate, butter, and boiling water. Stir until melted and smooth. Set aside.
  • In a large bowl stir together flour, sugar, baking soda, and salt.
  • In a small mixing bowl, beat eggs with a whisk and then whisk in the sour cream and vanilla until smooth.
  • Slowly add the melted chocolate mixture to the dry ingredient mixture. Stir until combined.
  • Add the egg mixture and stir until silky smooth.
  • Pour into a 9x13-inch cake pan and bake at 350 degrees Fahrenheit for 35-40 minutes.
  • For 2 (9-inch) cakes bake for 35-40 minutes. For 2½ dozen regular cupcakes bake 25 minutes.

Fudge Frosting

  • Over low heat, melt the chocolate chips. Set aside to cool slightly.
  • In a separate bowl, beat shortening and butter with an electric mixer until smooth. Add vanilla.
  • One cup at a time, add the powdered sugar to the shortening mix.
  • Pour cooled chocolate into the frosting mixture. Add milk as needed to get to your desired spreading consistency. Frost the completely cooled cakes or cupcakes.

Nutrition

Calories: 380kcalCarbohydrates: 55gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 28mgSodium: 200mgPotassium: 148mgFiber: 2gSugar: 42gVitamin A: 175IUVitamin C: 0.04mgCalcium: 26mgIron: 2mg
Keyword 9x13 cake, chocolate, cupcakes

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife