Ingredients for Fastest Fudge Cake Or Cupcakes
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- Unsalted Butter
- 1 cup packed light brown sugar
- 2 large eggs
- Vanilla Extract
- 1 cup boiling water
- 2 cups powdered sugar
- Heavy Cream
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How to Make Fastest Fudge Cake Or Cupcakes
- Preheat oven to 350°F (175°C). Grease an 8-inch square or 9-inch round pan, or line a 12-cup muffin tin with cupcake liners.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, cream together the melted butter and brown sugar until well combined.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour in the boiling water and stir until smooth. The batter will be thin.
- Pour batter into prepared pan or cupcake liners, filling each about ¾ full.
- Bake cake for 25-30 minutes, or cupcakes for 17-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Cupcakes can cool in the tin.
- While the cake is baking, prepare the frosting:
- Melt butter in a medium saucepan over low heat.
- Whisk in powdered sugar, cocoa powder, and salt until smooth.
- Gradually whisk in heavy cream until smooth and heated through (do not boil).
- Remove from heat and stir in vanilla extract.
- Let frosting cool slightly until it thickens to a spreadable consistency. If it's too thick, add a teaspoon of cream at a time.
- Frost the cooled cake or cupcakes. Store leftover frosting in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
209g
Fat
91g
Carbs
23g
