These chocolate fudge cupcakes are pure bliss in every bite. Moist, rich, and topped with a smooth fudge frosting, they’re everything a chocolate lover could ask for. Whether you’re baking for a special occasion or just craving something sweet, these cupcakes will not disappoint.
Why You’ll Love This Recipe?
These cupcakes are packed with intense chocolate flavor, thanks to a combination of cocoa powder and melted chocolate. The texture is soft and moist, and the fudge frosting takes them to another level. Plus, they’re easy to make with simple ingredients you probably already have in your kitchen.
Ingredients
You’ll need a few pantry staples to whip up these cupcakes. Here’s a quick look at what goes into them:
all-purpose flour
unsweetened cocoa powder
baking powder
baking soda
salt
(115g) unsalted butter, melted
granulated sugar
brown sugar
eggs
vanilla extract
(120ml) buttermilk
(120ml) hot coffee (or hot water)
For the Fudge Frosting:
unsalted butter, softened
powdered sugar
cocoa powder
heavy cream
vanilla extract
Pinch of salt
Preparing the Batter
Preheat your oven to 350°F and line a muffin tin with cupcake liners. In a bowl, whisk together the dry ingredients until well combined. In another bowl, beat the butter and sugar until fluffy, then add the eggs one at a time. Mix in the vanilla extract and melted chocolate before gradually adding the dry ingredients and milk. Stir until just combined.
Baking the Cupcakes
Spoon the batter into the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
Making the Fudge Frosting
Melt chocolate with a bit of butter, then whisk in powdered sugar and a splash of milk until smooth. Once the cupcakes are cool, spread or pipe the frosting on top.
Expert Tips and Tricks
- Use high-quality cocoa powder and chocolate for the best flavor.
- Don’t overmix the batter—this helps keep the cupcakes light and fluffy.
- Let the cupcakes cool completely before frosting to prevent melting.
Recipe Variations and Possible Substitutions
- Swap out the vanilla extract for espresso powder to deepen the chocolate flavor.
- Add chocolate chips to the batter for extra richness.
- Use almond or oat milk instead of dairy milk for a non-dairy option.
Serving and Pairing Suggestions
These cupcakes pair wonderfully with a glass of cold milk or a hot cup of coffee. If you’re serving them for a party, try topping them with a dollop of whipped cream or a sprinkle of sea salt for an extra indulgent touch.
Storage and Reheating Tips
Store the cupcakes in an airtight container at room temperature for up to three days or in the fridge for a week. If you want to keep them longer, freeze them without the frosting for up to three months. Thaw at room temperature and frost before serving.
FAQs
Can I make these cupcakes ahead of time? Yes! Bake them a day in advance and store them in an airtight container. Frost them just before serving for the best texture.
Can I use a different frosting? Absolutely! These cupcakes taste great with cream cheese frosting, peanut butter frosting, or even a simple dusting of powdered sugar.
What’s the best way to melt chocolate for the frosting? Use a double boiler or microwave in 15-second intervals, stirring each time to prevent burning.
Can I make this recipe gluten-free? Yes! Just swap the all-purpose flour for a good-quality gluten-free blend.
Conclusion
There’s nothing quite like biting into a rich, chocolatey cupcake topped with smooth fudge frosting. These chocolate fudge cupcakes are easy to make, packed with flavor, and perfect for any occasion. Bake a batch and enjoy!
Print
Chocolate Fudge Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12–16 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Fudge Cupcakes are rich, moist, and intensely chocolaty, topped with a luscious fudge frosting. Perfect for birthdays, celebrations, or whenever you crave a decadent treat!
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) hot coffee (or hot water)
For the Fudge Frosting:
- 1 cup (225g) unsalted butter, softened
- 2 1/2 cups (300g) powdered sugar
- 3/4 cup (75g) cocoa powder
- 1/2 cup (120ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix melted butter, granulated sugar, and brown sugar until combined. Add eggs and vanilla, mixing well.
- Add Buttermilk & Coffee: Alternately mix in the dry ingredients and buttermilk, then stir in hot coffee until smooth.
- Bake: Divide batter evenly among cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Prepare Frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, and salt. Mix in heavy cream and vanilla until smooth.
- Frost & Serve: Pipe or spread frosting over cooled cupcakes and enjoy!
Notes
- Substitute hot water for coffee if preferred.
- For extra fudginess, add chocolate chips to the batter.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
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