Chocolate Fudge Cupcakes
These Chocolate Fudge Cupcakes are rich, moist, and easy to make, featuring deep chocolate flavor and creamy fudge frosting for a delightful treat.
Ingredients
Cupcake Ingredients
- 3/4 cup 3/4 cup all-purpose flour
- 1/2 cup 1/2 cup unsweetened cocoa powder
- 1/2 tsp 1/2 tsp baking soda
- 1/2 tsp 1/2 tsp baking powder
- 1/4 tsp 1/4 tsp salt
- 1/2 cup 1/2 cup unsalted butter, melted
- 1/2 cup 1/2 cup granulated sugar
- 1/2 cup 1/2 cup brown sugar, packed
- 2 large 2 large eggs, room temperature
- 1 tsp 1 tsp vanilla extract
- 1/2 cup 1/2 cup buttermilk, room temperature
- 1/2 cup 1/2 cup hot coffee or hot water
- 1/2 cup 1/2 cup semi-sweet chocolate chips (optional) To add extra chocolate flavor.
Fudge Frosting Ingredients
- 1/2 cup 1/2 cup unsalted butter
- 1/2 cup 1/2 cup unsweetened cocoa powder
- 2 cups 2 cups powdered sugar, sifted
- 1/4 cup 1/4 cup heavy cream or milk
- 1 tsp 1 tsp vanilla extract
- pinch Pinch of salt
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Add dry ingredients alternately with buttermilk, starting and ending with the dry ingredients. Stir just until combined.
- Slowly stir in the hot coffee or water until the batter is smooth.
- Fold in chocolate chips if using.
- Divide batter evenly among liners (fill each about 2/3 full).
Baking
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let cupcakes cool completely in the pan for 5–10 minutes, then transfer to a wire rack to cool fully before frosting.
Fudge Frosting
- Melt butter in a saucepan over medium heat.
- Stir in cocoa powder and whisk until smooth. Remove from heat.
- Add powdered sugar alternately with cream, whisking until thick and creamy.
- Stir in vanilla and a pinch of salt. Adjust consistency with more cream if needed.
- Let frosting cool slightly before spreading or piping onto cooled cupcakes.
Notes
Serve at room temperature with options to add sprinkles, chopped nuts, or a dusting of cocoa. Store in an airtight container for freshness; can be frozen unfrosted for up to 2 months.