The Best Ever Chocolate Fudge Cupcakes are better than any cupcake you have tasted. Moist chocolate cake iced with the most decadent, smooth and creamy chocolate fudge icing. You are in for a treat!
Not to long ago when I was looking for my Chocolate Fudge Frosting recipe, I realized that I had not shared this recipe with you and I immediately got to work. This Chocolate Fudge Cupcake recipe is truly the best ever. The cake is moist, super flavorful and make a dozen homemade cupcakes that taste like you bought them at a bakery. Now for the frosting, this is the best part. The Chocolate Fudge Frosting is super creamy, rich, and melt in your mouth good. Heres the challenge, it might not even make it to the cupcakes because you kind of want to spoon it into your mouth...it is the best fudge frosting you have ever had.
Chocolate Cupcakes
This is a pretty simple recipe that is quick to make and doesn't even require a mixer. Using two bowls and a whisk, you will have these cupcakes made in no time!
- In a medium size bowl, combine the dry ingredients; flour, granulated sugar, cocoa powder, baking powder and baking soda
- In another medium size bowl, whisk together your wet ingredients; buttermilk, vegetable oil, one egg, vanilla extract (do not put the boiling water yet)
- Whisk the dry ingredients and the wet ingredients together until smooth
- Add the boiling water into the cake batter and slowly whisk until fully combined
- Once the batter is ready, divide the chocolate cake batter into the lined cupcake pan and fill ¾ full
- Bake the cupcakes at 350 degrees F for 14-16 minutes or until the cupcakes spring back when you touch them
- Allow the chocolate cupcakes to cool completely before removing them from the cupcake pan and frosting them
Tips
- Buttermilk: If you don't have buttermilk in your refrigerator, make your own. Combine ½ cup of whole milk and 1 ½ tsp vinegar or lemon juice and let this sit for 5 minutes before using
- To make this chocolate recipe into a cake, you can double the recipe and it will make a 3 layer 8 inch round cake
- Dutch processed cocoa powder is best
Chocolate Fudge Frosting
- In the bowl of an electric mixer, combine the chocolate chips and vanilla extract; set aside
- In a medium saucepan, combine the unsalted butter, granulated sugar and half and half and bring to a simmer until sugar is dissolved; remove the pan from the heat
- Using the whisk attachment, turn the mixer on low speed and slowly pour the butter mixture over the chocolate while the mixer is on low speed
- Once the chocolate has melted completely, add in the powdered sugar one cup at a time and continue whisking on low until the powdered sugar is fully incorporated and there are no lumps
- Turn the mixers on medium speed and whisk for approximately 5 minutes or until the frosting becomes thick (you do not want to over whisk, the frosting will still be slightly liquidy when you pour it into the bowl)
- Pour the frosting into a bowl and allow it to cool and thicken up completely for 1 hour (if you are in a rush you can refrigerate the frosting for a quicker cooling time)
Tips
- Semisweet chocolate or dark chocolate is preferred for this recipe. Milk chocolate will make the frosting to sweet
- Whisking the frosting for 5 minutes or until you see it start to thicken is very important. If you don't whisk it enough it will be to thin and loose to pipe or spread
- The fudge will start to get thick and you will see ribbons forming while it is whisking. The fudge will stay dark brown in color and have a shiny texture to it. When you pour the fudge frosting into a bowl it will be thick but will not hold its shape completely
- Allow the fudge frosting to cool set for one hour before frosting. It will be thick enough to pipe or spread at this point
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The Best Ever Chocolate Fudge Cupcakes
The Best Ever Chocolate Fudge Cupcakes are better than any cupcake you have tasted. Moist chocolate cake iced with the most decadent, smooth and creamy chocolate fudge icing. You are in for a treat!
- Yield: 12 1x
Ingredients
1 Cup All Purpose Flour
1 Cup Granulated Sugar
½ Cup Cocoa Powder
1 tsp Baking Powder
¾ tsp Baking Soda
¼ tsp salt
½ Cup Buttermilk
¼ Cup Vegetable Oil
1 Egg
½ tsp Vanilla Extract
½ Cup Boiling Water
Instructions
- Preheat oven to 350 degrees F and line a regular size cupcake pan with 12 cupcake liners
- In a medium bowl, combine the flour, sugar, cocoa powder, salt, baking soda and baking powder; whisk until combined, set aside
- In a large bowl or bowl of an electric mixer, whisk together buttermilk, oil, egg, and vanilla extract
- Add the dry ingredients into the wet ingredients and whisk until the batter is smooth and all ingredients are fully incorporated
- Add the boiling water to the batter and slowly whisk until fully combined
- Using a ice cream scoop, divide the chocolate cupcake batter into the lined cupcake pan until each are about are ¾ full
- Bake at 350 degrees for 14-16 minutes or until the cupcakes springs back at the touch
- Allow the cupcakes to cool for 10-20 minutes before removing from the pan and icing with Chocolate Fudge Frosting
- Using a star tip and a pastry bag, pipe the Chocolate Fudge Frosting on the Chocolate Cupcakes
- Garnish with chocolate sprinkles or a decoration of your choice!
- Enjoy
Keywords: Chocolate Fudge Cupcakes
Chocolate Fudge Frosting
The Best Ever Chocolate Fudge Cupcakes are better than any cupcake you have tasted. Moist chocolate cake iced with the most decadent, smooth and creamy chocolate fudge icing. You are in for a treat!
Ingredients
1 Cup Unsalted Butter
1 Cup Granulated Sugar
1 Cup Half and Half
13 ounces Semisweet Chocolate Chips
1 tsp Vanilla Extract
3 ½ Cups Powdered Sugar
Instructions
- In the bowl of an electric mixer, combine the chocolate chips and vanilla extract; set aside
- In a medium saucepan, combine the unsalted butter, granulated sugar and half and half and bring to a simmer until sugar is dissolved; remove the pan from the heat
- Using the whisk attachment, turn the mixer on low speed and slowly pour the butter mixture over the chocolate while the mixer is on low speed
- Once the chocolate has melted completely, add in the powdered sugar one cup at a time and continue whisking on low until the powdered sugar is fully incorporated and there are no lumps
- Turn the mixers on medium speed and whisk for approximately 5 minutes or until the frosting becomes thick (you do not want to over whisk, the frosting will still be slightly liquidy when you pour it into the bowl)
- Pour the frosting into a bowl and allow it to cool and thicken up completely for 1 hour (if you are in a rush you can refrigerate the frosting for a quicker cooling time)
Marisa Schettino says
Thanks Kristen for getting back to me can I check also how should the the tops feel what texture feel soft or not thanks x
Sarah says
Hello, can I use regular milk or should I use buttermilk?
Kristen Massad says
Hi Sarah,
This recipe
Has been tested and best made with buttermilk. If you don’t have buttermilk on hand you can make your own. One cup of whole milk + 1 Tbsp of lemon juice mixed together and let it sit for 5 minutes before using.
Marisa Schettino says
Hi Kristen do you have the measurements for this re opening grams we don’t use cups in UK
Thanks
Kristen Massad says
Hi Marisa, I unfortunately don't have the measurements in grams for this recipe right now. I will work on converting this for you and will add that to the recipe.
Thanks
Kristen
Natalie Hutchinson says
On your recipe it says to use cocoa powder. Is this recipe specifically for use with unsweetened cocoa powder, or dutch-process? Can it be made with either, and are there any adjustments that need to be made if you choose to use dutch-process?
Kristen Massad says
Hi Natalie,
You can use dutch process cocoa powder in this recipe since there is buttermilk that will help it react to the baking soda. If a recipe that you are using does not have an acidic component that will react to the baking soda then you will need to use the unsweetened cocoa powder because it has the acidic ingredient that will help it react to the baking soda (and the cake will rise). So a short answer is YES! For this recipe you can substitute dutch process with unsweetened! 🙂 Hope this helps and enjoy the cupcakes!
Natalie Hutchinson says
I made this recipe a second time and instead of boiling water I used freshly brewed coffee in the same amount as the water it called for. Holy smokes! It made it better! It's so fudgy and moist and just divinely decadent. Didn't need the frosting either since these are so chocolately with the coffee instead of water and Dutch process cocoa. Just wow. Lol these were a big hit at my office and at home.
Diana Roberts says
Cupcake recipe say 1 eggs, is 1 correct or should there be more than one? Throughout directions, it states the plural form: eggs. Very bothersome, is the number wrong or your grammar?
kristen massad says
Hi Diana, It is one egg and I appreciate you catching the plural eggs in the directions. I have fixed this and all should be good, thank you again for your feedback!
Sincerely,
Kristen Massad
Diana Roberts says
I guessed and used one egg and the cupcakes along with the frosting were outstanding! My family along with a couple of friends also enjoyed them. In fact, I’m sending my friend your recipe per her request.
(Don’t forget to change the plural in the ingredient list, too. Thank you, sorry to be a pest, it’s in my nature as a school teacher. )
kristen massad says
Diana,
I am so glad everyone loved them, they are definitely a favorite in our home as well! I appreciate the feedback and made sure to correct the eggs (plural) to egg (singular).
Happy New Year
Kristen