Fudge Chocolate Cupcakes

🍫 Fudge Chocolate Cupcakes 🧁✨
Moist. Decadent. Dangerously Delicious.

If you’re the kind of person who believes there’s no such thing as too much chocolate—welcome to dessert heaven. These Fudge Chocolate Cupcakes are soft, rich, and perfectly moist, with a deep chocolate flavor thanks to Dutch-process cocoa. Topped with a luscious, glossy fudge frosting, they’re everything a chocolate lover could dream of.

Perfect for birthdays, holidays, bake sales, or just satisfying that late-night craving, this is the ultimate cupcake recipe that delivers bakery-quality results every time.

💖 Why You’ll Love Them:
Ultra-moist texture – tender crumb that melts in your mouth.

Intensely chocolatey – rich flavor from high-quality cocoa and melted chocolate.

Silky fudge frosting – like a ganache, but pipeable and dreamy.

Easy to make – simple pantry ingredients, big payoff.

📝 Ingredients
For the Cupcakes (Makes 12):
1 cup (125g) all-purpose flour

¼ cup (25g) unsweetened cocoa powder (Dutch-process preferred)

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup (113g) unsalted butter, softened

½ cup (100g) granulated sugar

½ cup (100g) light brown sugar, packed

2 large eggs

1 tsp vanilla extract

½ cup (120ml) buttermilk

¼ cup (60ml) hot coffee or hot water (intensifies the chocolate flavor)

For the Fudge Frosting:
½ cup (115g) unsalted butter

⅔ cup (60g) unsweetened cocoa powder (Dutch-process)

2 ½ cups (300g) powdered sugar

¼ cup (60ml) milk or heavy cream

1 tsp vanilla extract

Pinch of salt

👩‍🍳 Instructions
Make the Cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, beat the butter and both sugars until light and fluffy (about 2–3 minutes).

Add the eggs one at a time, beating well after each. Stir in vanilla.

Mix in the dry ingredients in 3 additions, alternating with the buttermilk.

Stir in the hot coffee or water until smooth. Batter will be thin—this is good!

Divide batter evenly among cupcake liners (about ¾ full).

Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.

Make the Fudge Frosting
In a saucepan or microwave, melt the butter. Stir in cocoa powder until smooth.

Alternately beat in powdered sugar and milk until frosting is thick and spreadable.

Mix in vanilla and salt. If needed, add more milk 1 tsp at a time to loosen.

Frost cooled cupcakes using a spatula or piping bag with a large round or star tip.

🍫 Tips for Success:
Use Dutch-process cocoa for deeper flavor and darker color.

Don’t skip the coffee! It enhances the chocolate flavor without tasting like coffee.

Chill the frosting for 10 minutes if it’s too soft to pipe.

Want extra indulgence? Add mini chocolate chips or a chocolate ganache core.

🎉 Variations:
Peanut Butter Swirl: Add a dollop of peanut butter frosting on top.

Salted Caramel Drizzle: Drizzle with caramel and sprinkle with sea salt.

Vegan? Use plant-based butter, almond milk, and a flax egg.

Gluten-Free? Substitute with a 1:1 GF baking flour blend.

🧁 Storage:
Store frosted cupcakes in an airtight container at room temp for up to 2 days or refrigerate for up to 5 days.

Unfrosted cupcakes can be frozen for up to 2 months. Thaw and frost when ready to serve!

💬 Final Thoughts:
These Fudge Chocolate Cupcakes deliver maximum chocolate payoff with minimal effort. Rich, moist, and crowned with an irresistible frosting, they’re the kind of treat that turns ordinary days into celebrations. One bite, and you’ll understand why they’re a forever favorite.