Chocolate Fudge Cupcakes
Rich, Moist, and Covered in Glossy Fudge Frosting
Introduction
These Chocolate Fudge Cupcakes are what chocolate dreams are made of. Moist, rich, and topped with an ultra-creamy chocolate fudge frosting, they’re the perfect dessert for birthdays, bake sales, or a random Wednesday when you just need something indulgent.
If you’re a fan of gooey brownies and luscious frosting, these cupcakes are the sweet spot between a cake and a decadent fudge treat.
Why I Love This Recipe
There’s nothing basic about these cupcakes. The batter is deeply chocolaty thanks to cocoa powder and hot coffee, while buttermilk keeps them soft and tender. The frosting? A glorious mix of butter, cocoa, and real melted chocolate that whips into a fudge-like cloud.
This is the kind of cupcake that makes people close their eyes when they take a bite. And yes, they’re totally worth every calorie.
Ingredients
For the Cupcakes:
- 1 cup (125g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk
- ¼ cup (60ml) hot coffee (or hot water)
For the Fudge Frosting:
- 1 cup (225g) unsalted butter, softened
- 2½ cups (300g) powdered sugar
- ½ cup (50g) unsweetened cocoa powder
- ¼ tsp salt
- ⅓ cup (80ml) heavy cream
- 1 tsp vanilla extract
- ½ cup (90g) melted dark or semi-sweet chocolate
Instructions
1️⃣ Make the Cupcakes:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla, mix well.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry.
- Stir in hot coffee—the batter will be thin, and that’s perfect!
- Divide into liners, filling ¾ full.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Let cool in pan 5 minutes, then move to a wire rack.
2️⃣ Make the Fudge Frosting:
- Beat softened butter until creamy.
- Sift in powdered sugar, cocoa, and salt. Beat until combined.
- Add cream and vanilla, beat until fluffy.
- Mix in melted chocolate and beat until glossy.
3️⃣ Assemble:
- Once cupcakes are cool, pipe or spread the frosting generously on top.
- Garnish with sprinkles, fudge drizzle, or chocolate shavings if desired.
Tips for Success
- Hot coffee deepens the chocolate flavor without making the cake taste like coffee.
- Make sure the melted chocolate is slightly cooled before adding to the frosting.
- For bakery-style swirls, use a large open star piping tip.
- You can refrigerate the frosting for 10 minutes before piping if it’s too soft.
Serving Suggestions & Pairings
These cupcakes go perfectly with:
- A glass of cold milk or a hot latte
- Chocolate Chip Cookie Dough Brownie Bombs for a chocolate overload
- No-Bake Oreo Cream Pie when you want a dessert duo
- Brownie Batter Dip at your dessert bar
- Chocolate Chip Cookie Bites for snack-sized fun
- The Best Peanut Butter Brownies for salty-sweet balance
Storage Tips
- Store frosted cupcakes in an airtight container at room temp for 2 days, or refrigerate for up to 5 days.
- Freeze unfrosted cupcakes up to 2 months. Thaw before frosting.
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Final Thoughts
These Chocolate Fudge Cupcakes are the ultimate indulgence—soft, moist, and crowned with silky, rich fudge frosting. Whether you’re baking for a celebration or just because, this recipe never disappoints.
Tried them? Tag @ChefManiac and show off your chocolate creations! For more crave-worthy desserts, follow along for weekly baking inspiration.
Stay sweet,
Jason Griffith – ChefManiac.com
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