There’s something undeniably magical about biting into a perfectly moist chocolate fudge cupcake. That moment when your teeth sink through the soft, tender crumb and reach the rich, fudgy center is pure bliss. These chocolate fudge cupcakes are the ultimate indulgence for any chocolate lover.
I’ve spent years perfecting this recipe, balancing the intensity of cocoa with just the right sweetness, ensuring each cupcake delivers that perfect chocolate experience. Whether you’re celebrating a special occasion or simply treating yourself after a long day, these cupcakes bring a touch of bakery-quality decadence right to your kitchen.
Why You’ll Love This
- Double chocolate goodness – Rich chocolate cake with a gooey fudge center that satisfies even the most intense chocolate cravings
- Perfect portion size – Individual cupcakes make portion control easy (though resisting seconds might be challenging!)
- No special equipment needed – Just basic mixing bowls and a muffin tin
- Quick preparation – Ready in just 45 minutes from start to finish
- Impressive results – Looks and tastes like something from a professional bakery
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup hot coffee (or hot water)
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- White chocolate chips
- Chocolate shavings
- Chocolate sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined and free of lumps.
- In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until smooth and well blended.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients (add ⅓ dry, then ½ buttermilk, then ⅓ dry, then remaining buttermilk, then remaining dry). Mix just until combined after each addition.
- Slowly stir in the hot coffee (or hot water) until the batter is smooth. The batter will be quite thin, but this is normal.
- Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full. Do not overfill.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.
- Remove from the oven and allow the cupcakes to cool in the muffin tin for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until hot but not boiling, then pour over the chocolate chips. Let sit for 2 minutes, then whisk until smooth and glossy. Set aside to cool to room temperature.
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Add the powdered sugar, vanilla extract, and pinch of salt. Beat on low speed until incorporated, then increase to medium-high and beat until smooth.
- With the mixer on medium speed, gradually add the cooled chocolate mixture to the buttercream. Beat until well combined, smooth, and fudgy in texture.
- Once the cupcakes are completely cooled, pipe or spread the frosting onto each cupcake. If the frosting is too soft, refrigerate it for 10-15 minutes before using.
- If desired, decorate the frosted cupcakes with white chocolate chips, chocolate shavings, or other toppings of your choice.
- Serve immediately or store in an airtight container. Frosted cupcakes can be kept at room temperature for 1-2 days or refrigerated for up to 5 days.
Tips & Variations
- Add espresso powder – Mix 1 teaspoon of espresso powder into the dry ingredients to intensify the chocolate flavor without adding coffee taste
- Make ahead option – Prepare the batter and store in the refrigerator for up to 24 hours before baking
- Mix-ins – Fold in 1/3 cup of chocolate chips, chopped nuts, or even a few raspberry pieces into the batter for extra texture
- Dairy-free alternative – Substitute the butter with coconut oil, and use almond milk instead of regular milk
- Frosting option – These are delicious as is, but you can top with chocolate ganache or buttercream frosting for extra decadence
Serving Suggestions
These chocolate fudge cupcakes are divine on their own, but pair beautifully with a scoop of vanilla ice cream for a hot-and-cold dessert experience. For an elegant dessert plate, serve with fresh raspberries or sliced strawberries on the side, and dust with a little powdered sugar just before serving.
A tall glass of cold milk or a cup of strong coffee makes the perfect beverage pairing, balancing the rich chocolate intensity.
Notes
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These cupcakes freeze beautifully for up to 3 months – just thaw at room temperature for about an hour before serving.
- For the perfect fudgy center, don’t overbake – the edges should be set but the center should still be slightly soft.
FAQs
Can I make these cupcakes ahead of time for a party?
Absolutely! These cupcakes can be made 1-2 days in advance and stored in an airtight container at room temperature.
Why did my fudge center sink to the bottom?
If your chocolate mixture is too warm when added, it can sink. Let it cool slightly until it thickens a bit before adding to the cupcake batter.
Can I use Dutch-processed cocoa instead of regular?
Yes! Dutch-processed cocoa will give these cupcakes an even deeper, richer chocolate flavor.
How do I know when the cupcakes are done?
Insert a toothpick near the edge of a cupcake (not the center where the fudge is). It should come out clean or with a few moist crumbs, but not wet batter.
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