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Chocolate Fudge Cupcakes

These Chocolate Fudge Cupcakes are rich, moist, and intensely chocolatey with a soft crumb and decadent chocolate fudge frosting. They're perfect for birthdays, celebrations, holidays, or whenever you're craving a bakery-style chocolate dessert.
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Prep Time 20 minutes
Cook Time 29 minutes
cooling time 30 minutes
Course: cupcakes
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes

  • 1 cup 125g all-purpose flour
  • ½ cup 45g unsweetened cocoa powder
  • ¾ cup 150g granulated sugar
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup 120ml whole milk
  • ¼ cup 60ml vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup 120ml hot coffee or hot water
For the Chocolate Fudge Frosting
  • ½ cup 113g unsalted butter, softened
  • 1½ cups 180g powdered sugar
  • ½ cup 45g unsweetened cocoa powder
  • 4 ounces 113g semi-sweet chocolate, melted and cooled
  • 2 –3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • 12-cup muffin pan
  • Paper cupcake liners
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Ice cream scoop or cookie scoop
  • Cooling rack
  • Piping bag with star tip (optional)

Method
 

  1. Make the Cupcakes
  2. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  3. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  4. Add the egg, milk, vegetable oil, and vanilla extract. Mix until smooth.
  5. Slowly stir in the hot coffee until fully combined. The batter will be thin.
  6. Fill each cupcake liner about ⅔ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
  9. Make the Fudge Frosting
  10. Beat the softened butter until creamy.
  11. Mix in the melted chocolate and vanilla extract.
  12. Gradually add the powdered sugar and cocoa powder.
  13. Add the heavy cream one tablespoon at a time until the frosting becomes smooth, thick, and spreadable.
  14. Pipe or spread the frosting generously onto the cooled cupcakes.
  15. Decorate with chocolate curls, sprinkles, or fudge pieces if desired.

Notes

  • Hot coffee enhances the chocolate flavor without making the cupcakes taste like coffee.
  • Make sure the cupcakes are completely cool before frosting.
  • For extra fudgy cupcakes, fill the centers with chocolate ganache before adding the frosting.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Unfrosted cupcakes can be frozen for up to 3 months.