Name: Chocolate Fudge Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 160g all-purpose flour (1 1/3 cups); 60g unsweetened cocoa powder (2/3 cup); 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 200g granulated sugar (1 cup); 2 large eggs; 120ml vegetable oil or melted butter (1/2 cup); 1 tsp vanilla extract; 240ml buttermilk or whole milk (1 cup); 120ml hot water or freshly brewed coffee (1/2 cup); 100g semisweet or dark chocolate, chopped (optional, 3.5 oz); 115g butter, softened (1/2 cup, for frosting); 250g powdered sugar (2 cups, for frosting); 30g unsweetened cocoa powder (1/4 cup, for frosting); 2–3 tbsp milk or cream (for frosting); 1 tsp vanilla extract (for frosting)

Why You’ll Love This Recipe

These cupcakes are more than just chocolate cupcakes—they’re fudge-packed, deeply flavorful, and have a tender, bakery-style texture. The batter comes together easily, and the results are always impressive. Whether you’re making them for a birthday, holiday, or just because, they bake up beautifully and stay moist for days. Plus, the rich chocolate frosting takes them to another level of indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsweetened cocoa powder
baking powder
baking soda
salt
granulated sugar
eggs
vegetable oil or melted butter
vanilla extract
buttermilk or whole milk
hot water or freshly brewed coffee
semisweet or dark chocolate (optional, for extra fudginess)
butter (for frosting)
powdered sugar (for frosting)
additional cocoa powder (for frosting)
milk or cream (for frosting)
vanilla extract (for frosting)

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
In another bowl, whisk eggs, oil (or melted butter), and vanilla. Add buttermilk and mix until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in hot water or coffee to create a smooth, pourable batter. Fold in chopped chocolate for extra fudginess if using.
Fill cupcake liners about 2/3 full with the batter.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat butter until creamy. Add powdered sugar, cocoa powder, vanilla, and a splash of milk or cream, beating until smooth and fluffy.
Frost the cooled cupcakes and serve.

Servings and timing

This recipe makes 12–14 cupcakes.
Prep time: 20 minutes
Bake time: 20 minutes
Cooling and frosting time: 40 minutes
Total time: about 1 hour 20 minutes

Variations

Add chocolate chips or chunks to the batter for a gooey center.
Use espresso powder in the batter to enhance the chocolate flavor.
Swap the chocolate frosting for peanut butter or cream cheese frosting.
Fill cupcakes with ganache or caramel for a hidden surprise.
Top with sprinkles, nuts, or sea salt for texture and flair.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Let chilled cupcakes come to room temperature before serving. To freeze, wrap unfrosted cupcakes tightly and store for up to 2 months. Thaw at room temperature and frost before serving. Frosted cupcakes can also be frozen, but handle gently when thawing.

FAQs

How do I make cupcakes extra moist?

Using oil, buttermilk, and not overbaking are key to ultra-moist cupcakes. Hot water or coffee also helps to bloom the cocoa and improve texture.

Can I use Dutch-process cocoa instead of natural?

Yes, but if using Dutch-process, make sure your leavening is adjusted accordingly—use baking powder instead of baking soda.

What’s the best chocolate for extra fudginess?

Chopped dark or semisweet chocolate stirred into the batter adds extra richness and fudgy texture.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and store them unfrosted. Frost before serving for best results.

Do I need to refrigerate frosted cupcakes?

Not necessarily. They can sit at room temperature for a day or two, but for longer storage, refrigerate and bring to room temperature before serving.

Can I make this recipe without eggs?

Yes, substitute each egg with a flax egg, applesauce, or commercial egg replacer. The texture may vary slightly but still turns out great.

How do I keep the frosting from being too sweet?

Balance the sweetness by using dark cocoa powder and a pinch of salt, and don’t overdo the powdered sugar.

What’s the best way to frost cupcakes neatly?

Use a piping bag with a star tip for bakery-style swirls, or spread with a spatula for a rustic look.

Why are my cupcakes dry?

They may be overbaked or have too much flour. Measure ingredients properly and check doneness early.

Can I double the recipe?

Absolutely. Just make sure not to overfill your mixing bowl and bake in batches as needed.

Conclusion

Chocolate Fudge Cupcakes are the ultimate treat for any chocolate lover—rich, moist, and finished with a smooth, decadent frosting. They’re easy enough for everyday baking but special enough for any celebration. Whether enjoyed fresh out of the oven or made ahead for an event, these cupcakes always deliver pure chocolate bliss.