Chocolate Fudge Cupcakes

If you’re a chocolate lover, these Chocolate Fudge Cupcakes are going to be your new favorite treat. Rich, moist, and topped with a silky fudge frosting, they’re the ultimate indulgence. Whether you’re making them for a special occasion or just because, these cupcakes will never disappoint.

Why You’ll Love This Recipe

• Ultra chocolatey – Packed with deep, fudgy flavor.
• Moist and tender – The perfect soft cupcake texture.
• Easy to make – Simple ingredients and straightforward steps.
• Crowd-pleaser – Perfect for birthdays, gatherings, or just a chocolate fix!

Ingredients

Here’s a sneak peek at what you’ll need:

• Cocoa powder
• All-purpose flour
• Baking soda
• Baking powder
• Sugar
• Eggs
• Butter
• Milk
• Vanilla extract
• Heavy cream
• Chocolate chips

Full list of ingredients and exact measurements are below.

Directions

1. Prepare the Batter

Whisk together cocoa powder, flour, baking soda, baking powder, and salt in a bowl. In another bowl, beat sugar, eggs, and melted butter, then mix in milk and vanilla.

2. Combine and Bake

Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Pour batter into cupcake liners and bake at 350°F for 18-20 minutes.

3. Make the Fudge Frosting

Melt chocolate chips with heavy cream, stirring until smooth. Let cool slightly before spreading over cooled cupcakes.

4. Decorate and Serve

Top with extra chocolate shavings or sprinkles for an extra special touch.

Expert Tips and Tricks

• Use high-quality cocoa powder – It makes all the difference in flavor.
• Don’t overmix the batter – This keeps the cupcakes light and fluffy.
• Let the cupcakes cool completely – Otherwise, the frosting may melt right off.

Recipe Variations and Possible Substitutions

• Add espresso powder for a mocha twist.
• Use almond or coconut milk for a dairy-free option.
• Swap out the frosting for a buttercream if you prefer.
• Stir in chocolate chips for extra richness.

Serving and Pairing Suggestions

These cupcakes pair beautifully with a glass of cold milk, a cup of coffee, or even a scoop of vanilla ice cream. They’re also great as a base for a cupcake sundae bar!

Storage and Reheating Tips

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for longer storage, but bring to room temperature before serving.
• Freeze unfrosted cupcakes for up to 2 months.

FAQs

1. Can I make these cupcakes ahead of time?

Yes! Bake the cupcakes a day in advance and frost them before serving.

2. How do I make them extra fudgy?

Use melted chocolate in the batter along with cocoa powder for a richer texture.

3. Can I use a different frosting?

Of course! Buttercream, ganache, or whipped cream frosting all work well.

4. How do I know when the cupcakes are done?

Insert a toothpick into the center—if it comes out clean, they’re ready!

Conclusion

Chocolate Fudge Cupcakes are the ultimate treat for any chocolate lover. Whether you’re baking them for a party or just indulging at home, these rich and fudgy cupcakes will be a hit every time!

Chocolate Fudge Cupcakes

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Indulge in these decadent Chocolate Fudge Cupcakes, featuring moist chocolate cake filled with creamy ganache and topped with rich chocolate buttercream. Perfect for any chocolate lover, these cupcakes are a delightful treat for any occasion.

• Author: Touria Elkoudssi
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Cupcakes:

• 1 1/4 cups (160g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder
• 1 cup (200g) granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 1/2 cup (120ml) vegetable oil
• 1/2 cup (120ml) buttermilk, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) hot water

For the Chocolate Ganache Filling:

• 4 ounces (113g) dark chocolate, finely chopped
• 1/2 cup (120ml) heavy cream

For the Chocolate Buttercream Frosting:

• 1 cup (227g) unsalted butter, room temperature
• 3 cups (360g) powdered sugar
• 1/2 cup (50g) unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 2–4 tablespoons (30-60ml) heavy cream
• Pinch of salt

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Instructions

1. Prepare the Ganache Filling:

   • Place the chopped dark chocolate in a heatproof bowl.
   • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
   • Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
   • Stir until the mixture is smooth and glossy.
   • Allow the ganache to cool and thicken at room temperature or refrigerate briefly until it reaches a spoonable consistency.

2. Bake the Cupcakes:

   • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
   • In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
   • Add the eggs, vegetable oil, buttermilk, and vanilla extract to the dry ingredients. Mix until well combined.
   • Gradually add the hot water to the batter, mixing slowly until smooth. The batter will be thin.
   • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
   • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

3. Fill the Cupcakes:

   • Once the cupcakes are completely cooled, use a cupcake corer or a small knife to remove the center of each cupcake, creating a small well.
   • Fill each well with the prepared chocolate ganache.

4. Prepare the Chocolate Buttercream Frosting:

   • In a large bowl, beat the room temperature butter until creamy and smooth.
   • Sift together the powdered sugar and cocoa powder to remove any lumps.
   • Gradually add the sifted dry ingredients to the butter, mixing on low speed until combined.
   • Add the vanilla extract and a pinch of salt.
   • Slowly add the heavy cream, one tablespoon at a time, until the frosting reaches a smooth and spreadable consistency.
   • Increase the mixer speed to medium-high and beat for an additional 2-3 minutes until the frosting is light and fluffy.

5. Frost the Cupcakes:

   • Using a piping bag fitted with your preferred tip or an offset spatula, frost the ganache-filled cupcakes with the chocolate buttercream.
   • For added flair, garnish with chocolate shavings, sprinkles, or a drizzle of leftover ganache.

Notes

• Storage: Store the frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
• Buttermilk Substitute: If you don’t have buttermilk on hand, combine ½ cup of milk with ½ tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
• Enhancing Chocolate Flavor: Adding a teaspoon of instant espresso powder to the dry ingredients can intensify the chocolate flavor without imparting a coffee taste.

Nutrition

• Serving Size: 1 cupcake
• Calories: 450
• Sugar: 55g
• Sodium: 250mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 100mg