Yield: Yields 16 cupcakes.
These cupcakes become even more moist and fudgy the day after you make them.
Make Ahead Tips
The frosting can be made up to two days ahead and kept covered at room temperature
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I love the frosting recipe! I used it for years until I lost it, so glad to be able to make it again. No idea why the recipe didn't work for the other reviewers, I consider it fail-safe.
The cupcake itself is wonderful, but the frosting is a failure. I chose the recipe because the photo showed a glossy, firm frosting. This is like a glaze that never sets; even after leaving it in the refrigerator it's just a chocolate sauce. And the taste is nothing special--it could use a little coffee liqueur or something, because it just tastes like cheap sugary chocolate sauce. Did you mean for us to use powdered sugar instead of granulated sugar, or a stick of cold butter? I am not sure how this mixture would have enough fat content or enough air molecules to become stiff enough to spread. Or did you perhaps intend the use of sweetened condensed milk instead of evaporated milk? (That would at least alleviate the sugary quality to a certain extent). Boo. I hope the reast of the recipes in the magazine stand up better.
My frosting is very soupy!!! What did I do wrong?
moist and delicious - and the frosting is the easiest ever! always a big hit at parties!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?