Chocolate Fudge Cupcakes are rich, moist, and deeply chocolaty treats that satisfy every sweet craving. With a tender crumb and a smooth, fudgy center or topping, these cupcakes are perfect for celebrations—or any day I just want something indulgent and delicious.
Why You’ll Love This Recipe
I love how these cupcakes strike the perfect balance between a fluffy cake and rich fudge. They have a luxurious chocolate flavor that comes from both cocoa powder and melted chocolate, and they stay moist for days. Whether I’m topping them with ganache or buttercream, they always feel special and totally satisfying.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
unsweetened cocoa powder
baking soda
baking powder
salt
granulated sugar
eggs
vegetable oil or melted butter
vanilla extract
buttermilk or milk + vinegar/lemon juice
strong brewed coffee or hot water (to deepen the chocolate flavor)
semi-sweet or dark chocolate (for melting into the batter or ganache)
optional: chocolate chips, fudge sauce, or ganache for topping
directions
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I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a bowl, I whisk together flour, cocoa powder, baking soda, baking powder, and salt.
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In another bowl, I beat the sugar, eggs, oil, and vanilla until smooth.
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I add the buttermilk and coffee, then slowly mix in the dry ingredients until the batter is just combined.
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I fold in melted chocolate or chocolate chips for extra richness.
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I fill each cupcake liner about 2/3 full and bake for 18–22 minutes, until a toothpick comes out with a few moist crumbs.
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Once cooled, I top them with fudge frosting, ganache, or a swirl of buttercream—depending on what I’m in the mood for.
Servings and timing
This recipe makes about 12 cupcakes.
Prep time: 15 minutes
Bake time: 18–22 minutes
Cooling time: 30 minutes
Variations
Sometimes I fill the cupcakes with a spoonful of ganache or fudge sauce before baking for a gooey center. I’ve also added a pinch of espresso powder to intensify the chocolate flavor or used mint or orange extract for a fun twist. For toppings, I’ve tried everything from marshmallow fluff to salted caramel.
storage/reheating
I store these cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If refrigerated, I let them sit out for 20–30 minutes before serving. I don’t usually reheat them, but a quick 5–10 seconds in the microwave gives them that warm, fudgy feel again.
FAQs
How do I make the cupcakes extra fudgy?
I like to add melted chocolate to the batter in addition to cocoa powder. It makes them richer and gives that dense, chocolatey texture I love.
Can I use store-bought frosting?
Absolutely—I do it when I’m in a hurry. But homemade ganache or chocolate buttercream really takes these cupcakes to the next level.
What kind of cocoa powder works best?
I use unsweetened natural cocoa powder, but Dutch-processed cocoa gives a smoother, darker flavor. Either works—just match with your leavening agents.
Can I make them gluten-free?
Yes, I’ve made them with a 1:1 gluten-free baking blend and they come out just as delicious and moist.
How can I tell when the cupcakes are done?
I check with a toothpick—it should come out with a few moist crumbs, not wet batter. Overbaking dries them out, so I watch closely at the end.
Conclusion
Chocolate Fudge Cupcakes are the ultimate treat for any chocolate lover. They’re rich, moist, and completely satisfying whether I top them with ganache, fill them with fudge, or enjoy them plain. When I want an easy dessert that never disappoints, this is the recipe I turn to.
Print
Chocolate Fudge Cupcakes
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour (including cooling)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Fudge Cupcakes are rich, moist, and deeply chocolaty, with a fluffy cake texture and the indulgent taste of fudge—perfect for any chocolate lover or special occasion.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp vinegar or lemon juice)
- 1/2 cup strong brewed coffee or hot water
- 1/2 cup semi-sweet or dark chocolate, melted
- Optional: 1/2 cup chocolate chips, fudge sauce, or ganache for topping
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat sugar, eggs, oil, and vanilla until smooth.
- Stir in buttermilk and coffee. Gradually mix in the dry ingredients until just combined.
- Fold in melted chocolate and optional chocolate chips for extra richness.
- Fill each cupcake liner about 2/3 full and bake for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Top with ganache, fudge frosting, or buttercream if desired.
Notes
- Fill cupcakes with ganache or fudge sauce before baking for a gooey center.
- Add espresso powder to intensify the chocolate flavor.
- Try mint or orange extract for a flavor twist.
- Use marshmallow fluff or salted caramel as alternative toppings.
- Replace flour with a 1:1 gluten-free blend for a GF version.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
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