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
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!
Yes! If you double the recipe you will be able to get three 8 inch layers!
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The Best Ever Chocolate Fudge Cupcakes
Ingredients
Chocolate Cupcakes
- 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
Chocolate Fudge Frosting
- 1 Cup Unsalted Butter
- 1 Cup Granulated Sugar
- 1 Cup Half and Half
- 13 Ounces Semi Sweet Chocolate Chips
- 1 Teaspoon Vanilla Extract
- 3 ½ Cups Powdered Sugar
Instructions
Chocolate Cupcakes
- 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
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 the sugar is dissolved; remove the pan from the heat
- Using the whisk attachment, place the bowl with chocolate chip on the mixer and turn the mixer on low speed and slowly pour the butter mixture over the chocolate, whisk on low speed
- Once the chocolate has melted completely, add 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 mixer on medium to high speed and whisk for approximately 5-8 minutes or until the frosting becomes thick ( you do not want to over whisk the frosting, it will still be slightly liquid when you pour it into a bowl)
- Pour the frosting into a bowl with a lid and allow it to cool and thicken up for approximately 2 hours ( if you are in a rush, you can place the frosting in the refrigerator to cool faster)
Notes
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
Nutrition
Noah J. says
This recipe is A-may-zing. I am so used to recipes that claim to be the ultimate one-thing-or-another, but this one absolutely has the goods to back it up. It’s the first time I’ve made a chocolate cake and thought “holy crap” when I tasted it. It’s the perfect amount of moist and crumbly; fudgy but not cloying, with an aftertaste that makes you want another slice. I can’t wait to make these for my in-laws and blow their freaking socks off! And I will be ready to send them here when they ask for the recipe! Thanks so much for sharing!
Kristen Massad says
Hi Noah,
YAY!! Thank you so much for your feedback! I am so happy you enjoyed these cupcakes as much as we do and plan to share them with your family. We make this recipe all the time for all our family birthdays and gatherings and I love that it will be shared at yours as well.
Sincerely,
Kristen
Charl says
Hi I’m from the uk, what’s half and half?
Kristen Massad says
Hi! Half and half is a mixture of whole milk and heavy cream. If you don't have it in the UK you can make it by combining the whole milk and heavy cream to make the total amount you need!
Hope this helps!
Kristen
Charl says
Thank you! Going to make these today
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
Melodie says
I just used milk and water and added them together (Full cream milk)
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