Chocolate Fudge Cupcakes
Chocolate Fudge Cupcakes are rich, moist treats made with cocoa powder, melted chocolate, and sometimes coffee to enhance flavour. They're topped with creamy chocolate fudge frosting, creating a decadent dessert. Ideal for parties or indulgent snacking, these cupcakes combine deep chocolate taste with a soft, tender crumb, offering a perfect balance of sweetness and texture in every bite.
Equipment
- Mixing bowls (at least 2)
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Muffin tin with cupcake liners
- Saucepan (for frosting)
- Cooling rack
Ingredients
For the Cupcakes:
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup all-purpose flour
- ½ cup unsalted butter melted
- ½ cup unsweetened cocoa powder Dutch-processed preferred
- 2 large eggs room temperature
- ½ cup buttermilk room temperature
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup hot coffee or hot water to enhance chocolate flavor
- ½ cup semi-sweet chocolate chips
- 1 tsp vanilla extract
- ¼ tsp salt
For the Fudge Frosting:
- ¼ cup heavy cream
- ½ cup unsweetened cocoa powder
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 2 cups powdered sugar sifted
- Pinch of salt
Instructions
Get the oven ready and prep your pan:
- Turn your oven on to 350°F (175°C). Line a 12-cup muffin pan with paper liners so the cupcakes don’t stick.
Mix the dry stuff:
- In a big bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set this aside for now.
Blend the sugars and wet ingredients:
- In another bowl, whisk melted butter with the granulated and brown sugars until smooth. Add the eggs one at a time, mixing well after each one. Then stir in the vanilla.
Combine everything:
- Add the dry ingredients and buttermilk to the wet mix, alternating between them. Start and finish with the dry mix. Pour in the hot coffee or hot water and stir just until everything comes together don’t overdo it.
Stir in the chocolate chips:
- Fold in the semi-sweet chocolate chips gently so they’re spread throughout the batter.
Bake the cupcakes:
- Spoon the batter evenly into the lined cups. Bake for about 16 to 18 minutes, or until a toothpick poked in comes out clean. Let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
Make the fudge frosting:
- Melt butter in a small saucepan over medium heat. Whisk in cocoa powder, heavy cream, vanilla, and a pinch of salt. Take the pan off the heat and slowly whisk in sifted powdered sugar until smooth and easy to spread. If it feels too thick, add a splash of cream or milk to loosen it.
Frost and enjoy:
- When the cupcakes are totally cool, spread or pipe the fudge frosting on top. Then dig in and enjoy!
Notes
For an extra burst of flavour, try adding a teaspoon of espresso powder to the batter. It enhances the chocolate richness without making the cupcakes taste like coffee.
You can swap buttermilk with regular milk plus a teaspoon of lemon juice or vinegar as a substitute. Feel free to add chocolate chips inside the batter for an even fudge surprise.