Name: Chocolate Fudge Cupcakes
Prep time: 15 min
Cook time: PT-487942H22M25S
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1/2 cup vegetable oil; 1/2 cup whole milk (or buttermilk); 1/2 cup hot coffee (or hot water); 1 tsp vanilla extract; 4 oz semi-sweet chocolate (melted); 1/2 cup unsalted butter (softened, for frosting); 2 cups powdered sugar; 1/4 cup unsweetened cocoa powder (for frosting); 2–3 tbsp heavy cream (or milk); 1 tsp vanilla extract (for frosting)

Chocolate fudge cupcakes are rich, moist, and deeply chocolatey with a fudgy texture that makes them irresistible. Topped with a smooth chocolate frosting, they’re a decadent treat perfect for birthdays, holidays, or any time I want to satisfy a chocolate craving.

Chocolate Fudge Cupcakes

Why You’ll Love This Recipe

I love these cupcakes because they’re incredibly moist and full of chocolate flavor. They’re easy to make but taste like something from a bakery. The fudgy crumb pairs perfectly with a creamy frosting, and I also like that they can be dressed up with sprinkles, ganache, or even filled with extra fudge for special occasions.

Ingredients

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

All-purpose flour
Cocoa powder (unsweetened)
Baking powder
Baking soda
Salt
Granulated sugar
Brown sugar
Eggs
Vegetable oil
Whole milk (or buttermilk)
Hot coffee or hot water
Vanilla extract
Semi-sweet chocolate (melted, for extra fudginess)
Butter (for frosting)
Powdered sugar
Heavy cream (or milk)

Directions

I begin by whisking together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, I mix the sugars, eggs, oil, milk, and vanilla. I combine the wet and dry ingredients, then stir in the melted chocolate and hot coffee to create a smooth batter.

I pour the batter into lined cupcake tins and bake until the tops are set and a toothpick comes out with just a few moist crumbs.

For the frosting, I beat butter until creamy, then add cocoa powder, powdered sugar, vanilla, and cream until smooth and fluffy. Once the cupcakes are cooled, I pipe or spread the frosting generously on top.

Servings and timing

This recipe makes about 12 cupcakes. It usually takes me 15 minutes to prep and 18–20 minutes to bake, so they’re ready in around 35 minutes (plus cooling time).

Variations

Sometimes I fill the cupcakes with chocolate ganache or fudge sauce for an extra surprise inside. I also like topping them with chocolate shavings, sprinkles, or a drizzle of caramel for variety. For a richer version, I use dark cocoa powder and bittersweet chocolate.

storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, I freeze unfrosted cupcakes for up to 2 months and frost them after thawing.

FAQs

Can I use Dutch-process cocoa powder?

Yes, Dutch-process works, but I adjust the leavening slightly since it’s less acidic than natural cocoa.

Do I have to use coffee in the batter?

No, I can use hot water instead, but I like how coffee enhances the chocolate flavor without tasting like coffee.

Can I make mini cupcakes?

Yes, I bake them for 10–12 minutes instead of the full time.

Can I use store-bought frosting?

Yes, though homemade frosting gives the cupcakes a fresher, richer flavor.

How do I make the cupcakes extra fudgy?

I stir in melted chocolate or chocolate chips into the batter for an even richer texture.

Conclusion

Chocolate fudge cupcakes are one of my favorite desserts because they’re moist, rich, and perfectly chocolatey. I love how versatile they are, whether I keep them simple or fill and decorate them for special occasions. Whenever I bake a batch, they always disappear quickly—they’re just that good.