These chocolate fudge cupcakes are my ultimate answer to a chocolate craving. Moist, rich, and topped with a decadent fudge frosting, they pack intense flavor in every bite—like a brownie and a cupcake had the most indulgent baby.

Why I’ll Love This Recipe

I love that these cupcakes stay soft and fudgy thanks to a double dose of cocoa and a splash of hot coffee, which deepens the chocolate flavor. The frosting is thick, silky, and deeply chocolatey without being overly sweet. They’re perfect for birthdays, holidays, or any time I want to spoil myself or someone else with a homemade chocolate treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

¾ cup all-purpose flour
½ cup unsweetened cocoa powder (preferably Dutch-processed)
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, melted
½ cup granulated sugar
½ cup brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract
½ cup buttermilk, room temperature
½ cup hot coffee or hot water
½ cup semi-sweet chocolate chips (optional)

For the fudge frosting:

½ cup unsalted butter
½ cup unsweetened cocoa powder
2 cups powdered sugar, sifted
¼ cup heavy cream or milk (plus more if needed)
1 tsp vanilla extract
Pinch of salt

Directions

For the cupcakes:

I preheat my oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
In a medium bowl, I whisk the flour, cocoa, baking soda, baking powder, and salt.
In a separate large bowl, I mix the melted butter, both sugars, eggs, and vanilla until smooth.
I add the dry ingredients to the wet in three parts, alternating with buttermilk and ending with the dry mix.
I gently stir in the hot coffee or water until the batter is smooth.
If using, I fold in chocolate chips.
I divide the batter evenly among the liners, filling each about two-thirds full.
I bake for 18–20 minutes, or until a toothpick comes out with moist crumbs.
I let the cupcakes cool completely before frosting.

For the fudge frosting:

I melt the butter in a saucepan over medium heat.
I whisk in the cocoa powder until smooth, then remove from heat.
I add powdered sugar gradually, alternating with cream, and whisk until thick and creamy.
I stir in vanilla and a pinch of salt.
If needed, I adjust the consistency with more cream. I let it cool slightly before using.

Servings and Timing

Yield: 12 cupcakes
Prep: 20 minutes
Bake time: 18–20 minutes
Frosting + cooling: 30 minutes
Total time: about 1 hour 10 minutes

Variations

Extra fudge – I sometimes double the chocolate chips or stuff the cupcakes with a spoonful of ganache before baking.
Spicy kick – A pinch of cayenne or cinnamon in the batter adds warmth and depth.
Salted topping – I sprinkle sea salt flakes on top of the frosted cupcakes for a sweet-salty twist.
Mini size – For parties, I bake them in mini muffin tins and reduce the baking time to about 10–12 minutes.

Storage/Reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. For best texture, I let refrigerated cupcakes come to room temperature before serving. I don’t reheat them, but I do sometimes microwave an unfrosted one for a few seconds to make it feel fresh-baked again.

FAQs

Can I use water instead of coffee?

Yes—I often use hot water if I don’t want the coffee flavor. But coffee really brings out the chocolate notes beautifully.

Why is my batter so thin?

It’s normal—the hot liquid makes a looser batter, which helps create that moist, tender crumb.

Can I freeze these cupcakes?

Absolutely—I freeze unfrosted cupcakes for up to 2 months. I thaw them overnight and frost fresh.

How do I know when they’re done baking?

I look for set tops and test with a toothpick—it should come out with just a few moist crumbs, not wet batter.

Can I pipe the fudge frosting?

Yes, but I let it cool to a thicker consistency before piping. If it’s too soft, I chill it slightly to firm it up.

Conclusion

These chocolate fudge cupcakes are my go-to for a deep, rich, and ultra-satisfying treat. They strike the perfect balance between light and fudgy, and the frosting is pure velvet. Whether I’m baking for a crowd or just treating myself, this recipe never lets me down