Description

Chocolate Fudge Cupcakes are rich, moist, and deeply chocolatey, topped with a luscious fudge frosting that makes each bite feel indulgent. Perfect for birthdays, parties, or satisfying a serious chocolate craving.

Ingredients

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

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Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
In a large bowl, mix melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Add dry ingredients in three parts, alternating with buttermilk, ending with dry ingredients.
Stir in hot coffee or water until batter is smooth. Fold in chocolate chips if using.
Divide batter evenly into liners, filling two-thirds full. Bake for 18–20 minutes, until a toothpick comes out with moist crumbs.
Cool completely before frosting.
To make the frosting: melt butter in a saucepan over medium heat. Whisk in cocoa powder until smooth, then remove from heat.
Gradually whisk in powdered sugar and cream, alternating until smooth and thick. Stir in vanilla and salt. Adjust consistency with more cream if needed. Cool slightly before spreading or piping.

Notes

Use coffee to enhance chocolate flavor or substitute with hot water.

For mini cupcakes, bake 10–12 minutes and adjust frosting amount.

Sprinkle sea salt flakes over frosting for a salty-sweet contrast.

Frosting thickens as it cools; chill briefly if too soft to pipe.

Store frosted cupcakes in the fridge; unfrosted can be frozen for up to 2 months.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 330
Sugar: 30g
Sodium: 120mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 4g
Cholesterol: 60mg