Description
Moist, rich, and intensely chocolatey, these Chocolate Fudge Cupcakes are topped with luscious chocolate frosting for the ultimate indulgent treat. Perfect for birthdays, holidays, or anytime chocolate cravings strike.
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)
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with 12–14 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 until smooth. Add buttermilk and mix well.
- Gradually add wet ingredients to dry ingredients, mixing until just combined.
- Stir in hot water or coffee to create a smooth, pourable batter. Fold in chopped chocolate if using.
- Divide batter evenly among cupcake liners, filling about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, cocoa powder, vanilla, and 2–3 tbsp milk or cream, beating until smooth and fluffy.
- Frost cooled cupcakes with chocolate frosting and serve.
Notes
- Add espresso powder to enhance chocolate flavor.
- Filling with ganache or caramel creates a hidden surprise.
- Top with sprinkles, nuts, or sea salt for extra texture.
- Use a piping bag for bakery-style frosting swirls.
- For an egg-free version, substitute flax eggs or applesauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (frosted)
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
