Chocolate Fudge Cupcakes
Experience chocolate paradise with these irresistible chocolate fudge cupcakes. Featuring a moist, tender chocolate cake base topped with silky fudge frosting, these cupcakes deliver the perfect balance of richness and lightness. Made with premium cocoa and real chocolate, they're ideal for special occasions or whenever you need an extraordinary chocolate fix. Easy to make but impressive to serve, they'll become your go-to cupcake recipe.
Prep Time: 25 minutes
Cook Time: 18-20 minutes
Total Time: 45 minutes plus cooling
Servings: 24 cupcakes
Difficulty Level: Intermediate
Equipment
- 2 standard 12-cup muffin tins
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Sifter or fine-mesh strainer
- Cupcake liners
- Piping bag and tips
- Cooling rack
- Rubber spatula
- Whisk
- Double boiler or microwave-safe bowl
Ingredients
- For the Cupcakes:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot strong coffee
- For the Fudge Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 8 ounces semi-sweet chocolate melted and cooled
- Pinch of salt
Instructions
- Preheat oven to 350°F and line muffin tins with cupcake liners.
- For the cupcakes:
- Sift together flour, cocoa, baking soda, baking powder, and salt
- In separate bowl, whisk sugar, eggs, buttermilk, oil, and vanilla
- Gradually combine wet and dry ingredients
- Stir in hot coffee until smooth
- Fill cupcake liners 2/3 full.
- Bake for 18-20 minutes until toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to cooling rack.
- For the frosting:
- Beat butter until creamy
- Gradually add powdered sugar and cocoa
- Add cream and vanilla
- Beat in melted chocolate and salt until smooth
- Adjust consistency with more cream if needed
- Once cupcakes are completely cool, pipe or spread frosting.
Notes
Use room temperature ingredients
Don't overmix batter once combined
Hot coffee enhances chocolate flavor
Can substitute hot water for coffee
Cool completely before frosting
Quality cocoa powder makes a difference
Don't overfill liners
Rotate pans halfway through baking
Test with toothpick at 18 minutes
Store in single layer to protect frosting
Can add chocolate chips to batter
Frosting can be made ahead and refrigerated
Don't overmix batter once combined
Hot coffee enhances chocolate flavor
Can substitute hot water for coffee
Cool completely before frosting
Quality cocoa powder makes a difference
Don't overfill liners
Rotate pans halfway through baking
Test with toothpick at 18 minutes
Store in single layer to protect frosting
Can add chocolate chips to batter
Frosting can be made ahead and refrigerated