The Best Ever Chocolate Fudge Cupcakes

Kristen Massad — Thu, 24 Feb 2022 19:00:00 +0000

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.

All things chocolate are fan favorites in our home including this amazing Chocolate Layer Cake and these Better Than The Box Fudge Brownie, but if you want to change things up, these chocolate cupcakes are also amazing with our Vanilla Buttercream Frosting or Raspberry Buttercream.

Ingredients

Flour- This chocolate cake recipe needs all purpose flour. It is a very soft and moist cake and will not work with another flour like cake flour.

Cocoa Powder-There is a big difference in the quality of cocoa powder and the outcome of the cake. Dutch processed cocoa powder is best because it is has been treated with an alkalizing agent to reduce the natural acidity of the cocoa so that it does not have a bitter taste.

Buttermilk-Don't try to replace buttermilk with any other milk, this will change the flavor and texture of the cake. 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

Water- I love using boiling water for this recipe, but if you want a stronger flavor you can replace the boiling water for boiling coffee and it will make the chocolate flavor even stronger.

Step-by-Step Directions

Chocolate Cupcakes

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

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)

Helpful Tips and FAQS To Make The Best Chocolate Cupcakes

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

Make It A Cake
To make this chocolate recipe into a cake, you can double the recipe and it will make a 3 layer 8 inch round cake

Cocoa Powder
There is a big difference in the quality of cocoa powder and the outcome of the cake. Dutch processed cocoa powder is best because it is has been treated with an alkalizing agent to reduce the natural acidity of the cocoa so that it does not have a bitter taste.

Chocolate
When choosing the chocolate for the frosting, make sure to go with a high quality semisweet or dark chocolate. I do not recommend using milk chocolate because it will make a frosting that is too sweet!

Take Your Time On The Frosting
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. When you pour the fudge frosting into a bowl it will be thick but will not hold its shape completely

Cool
Allow the fudge frosting to cool set for one hour before frosting. It will be thick enough to pipe or spread at this point

I don't have buttermilk, what can I use instead?

You can make your own buttermilk! To make your own buttermilk combine 1 cup of whole milk with 1 tablespoon vinegar or lemon juice. Let the milk sit for 5 minutes before using. Use only the amount you need for the recipe and save the rest!

Can I use this recipe to make a cake?

Yes! If you double the recipe you will be able to get three 8 inch layers!

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