These Chocolate Fudge Cupcakes are rich, decadent, and silky smooth. The cupcakes are made with a rich chocolate cupcake and topped with a luscious chocolate fudge ganache.
My husband's birthday was a couple weeks ago, so I made him some rich and fudgy cupcakes. It's not every day that it's your birthday, so why not indulge? These Chocolate Fudge Cupcakes are not your ordinary chocolate cupcake. They're made using a rich and decadent chocolate cupcake base, and topped with the silkiest chocolate fudge frosting. It's SO rich, you probably only need one cupcake, but I won't blame you if you go for a second! It's the perfect birthday cupcake!
For more chocolate cake recipes, try my Chocolate Ganache Cake, Mini Chocolate Bundt Cake, Mini Chocolate Cake, Dairy-Free Chocolate Cake, Blueberry Chocolate Cake, Biscoff Chocolate Cake.
Why You'll Love This Recipe
Moist Chocolate Cupcakes: This Chocolate Fudge Cupcake recipe has a rich and moist chocolate cupcake base, all thanks to the buttermilk, oil, brown sugar, and dutch process cocoa powder!
Chocolate Fudge Frosting: This frosting is absolutely LUSCIOUS! It's silky smooth and so rich and decadent. I don't add any extra sugar, but it's definitely optional if you think it's too rich.
Incredibly Easy: The cupcakes take no time at all to whip up and bake. The chocolate fudge frosting all comes together quite easily and quickly. The hardest part is just the waiting.
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Ingredient Notes
Chocolate Fudge Frosting
- Heavy Cream: Make sure your heavy cream is at room temperature.
- Butter: Softened, unsalted butter.
- Cocoa powder: I have found that sifting the cocoa powder before hand helps with the clumps.
- Espresso powder: Just a little bit to bring out the chocolate.
- Salt & vanilla: Balance and enhance flavors.
- Chocolate: I use semi-sweet chocolate or 60-70% dark chocolate. If you're using chocolate bar, make sure to cut it up into small pieces (smaller than the picture of ingredients)
Chocolate Cupcakes
- All-Purpose Flour: This Chocolate Fudge Cupcake recipe is best used with all-purpose flour for the best structure.
- Dutch Process Cocoa powder: I like using Dutch Process cocoa powder instead of natural because it gives a deeper and more intense chocolate flavor, but if all you have is natural, then you can use that.
- Baking powder & Baking Soda: Using leavening agents will help the cake rise and give a tender crumb and help with structure.
- Salt: The salt enhances the flavors and sweetness.
- Sugar: I like using a mixture of granulated sugar and brown sugar. The brown sugar adds extra moisture to the cake.
- Espresso powder & Coffee: Both will intensify the chocolate flavor. If you’re not a coffee drinker, no worries because you won’t taste it. But if you have issues with coffee, leave out the espresso powder and sub the coffee with water.
- Buttermilk: Buttermilk creates such a tender and moist crumb. You can sub yogurt or sour cream.
- Oil: Oil instead of butter in chocolate cake is one of the key ingredients that creates a moist and tender cake. Use any neutral oil. I’ve even had good results using olive oil.
- Eggs: They help bind the cake and give it structure.
- Vanilla extract: Adds even more flavor!
See recipe card for quantities.
Step-by-step instructions
Chocolate Fudge Frosting
In a medium sauce pan, add the heavy cream and heat on low to medium heat until it starts to simmer (do NOT let it boil), then add the remaining ingredients and let cook (continue stirring) until all the ingredients are completely combined and the chocolate and butter are melted.
Hint: Make sure not to boil the heavy cream and once all your ingredients are melted, remove from the heat, otherwise the fudge frosting could split.
You can strain the frosting if there are clumps, then place in a heatproof bowl. Cover the the ganache with saran wrap, making sure the saran wrap touches the chocolate. Let it come to room temperature, then place it in the fridge for about 30-45 minutes until it thickens to the consistency that you want - a frostable consistency.
Chocolate Cupcakes
Dry Ingredients: In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.
Wet Ingredients: In another bowl, add the eggs, vanilla extract, vegetable oil, buttermilk, and vanilla, and mix until completely combined.
Combine: Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.
Add Coffee: Slowly add the hot coffee until completely mixed together and smooth.
Bake: Pour the batter into the cupcake liners, about ⅔ - ¾ of the way up. Bake for 18-22 minutes.
Assemble: Once ganache has set, place in a piping bag with a 1M tip or a large round tip, then pipe swirls on each cupcake.
Substitutions
Sugar: You can use all granulated sugar if you don't have any brown sugar.
Sour cream or Greek yogurt: Instead of buttermilk, use sour cream or greek yogurt.
Natural Cocoa powder: If you don't have dutch process cocoa powder, you can use natural. It will work in this recipe. However, it will have a less intense chocolate flavor, and not as dark of a color.
Variations
One layer cake: This recipe can be made into one layer. Use my Blueberry Chocolate Cake recipe for the cake layer and keep the Chocolate Fudge Frosting measurements as is in this recipe and frost as you like. I wouldn't suggest doubling the chocolate fudge recipe.
Chocolate Ganache: You can use a chocolate ganache frosting instead of the chocolate fudge frosting. Use the recipe from my Chocolate Ganache Cake.
Whipped Chocolate Fudge: Once chilled to a frostable consistency, whip up the frosting. It will be a more fluffy consistency instead of silky.
Toppings: Add any toppings you desire, like sprinkles, nuts, chocolate pearls, or whatever your heart wants.
Storage
Room Temperature: Once frosted, store the leftover Chocolate Fudge Cupcakes in an airtight container at room temperature for 1-2 days.
Fridge: For longer, store covered in the fridge for up to a week.
Freezer: You can wrap the unfrosted cupcakes tightly and store in the freezer for 2-3 months. When ready to eat, let thaw in the fridge overnight, then let it come to room temperature.
Pro Tips
Measure Flour Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Room temperature ingredients: When called for, it's always best to use room temperature ingredients. This helps the ingredients mix together properly.
Don't over mix: Using a spatula or whisk instead of a hand mixer reduces the chances of over mixing, but once your ingredients come together, stop mixing.
Don't over bake: Start checking the cupcakes at 18 minutes to ensure you don't over bake.
Make Ahead: You can make the chocolate cupcakes in advance. Just make sure to wrap it tightly and refrigerate it. If you plan to make it ahead by more than 3 days, I suggest wrapping it tightly with saran wrap, then place in a ziploc bag. Let it thaw in the freezer overnight when ready to use.
Don't boil heavy cream: Make sure not to boil the heavy cream and once all your ingredients are melted, remove from the heat, otherwise the fudge frosting could split.
Save splitting ganache: If you find that your ganache split, add warm water one tablespoon at a time and stir until it comes together. More info about fixing broken ganache at King Arthur Baking.
High quality chocolate: I like using Ghirardelli, Lindt, or Guittard because I know they all taste wonderful in recipes. Here's more info on baking with the right chocolate.
FAQ
The hot coffee does two things: it brings out the flavor of the chocolate, but the hot liquid 'blooms' the cocoa powder, which essentially intensifies the flavor.
You can swap out the buttermilk in the cake for a dairy free milk. I have not tried this frosting using dairy free ingredients, but I do have a dairy-free chocolate cake recipe that has a delicious dairy-free frosting.
Ganache splitting typically happens because the heavy cream is too hot. When this happens, the fat separates and you can visibly see it become grainy and/or oily. To save it, add a small amount of warm water and stir continuously. You can read more about it here.
📖 Recipe Card
Chocolate Fudge Cupcakes
Ingredients
Chocolate Fudge Frosting
- ¾ cup heavy whipping cream
- 4 tablespoon unsalted butter room temperature
- 2 tablespoon dutch process cocoa powder sifted
- 10 oz. dark chocolate, chopped into small pieces (70-80%) or semi-sweet chocolate chips
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon espresso powder
- ½ cup powdered sugar (optional) see notes
Chocolate Cupcakes
- ¾ cup (90g) all purpose flour
- ⅓ cup (33g) Dutch Process Cocoa powder
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 1 teaspoon espresso powder (or instant espresso powder)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large eggs room temperature
- ½ teaspoon vanilla extract
- ¼ cup vegetable oil
- ½ cup Buttermilk room temperature
- ¼ cup hot coffee
Instructions
Chocolate Fudge Frosting
- In a medium sauce pan, add the heavy cream and heat on low to medium heat until it starts to simmer (do NOT let it boil), then add the remaining ingredients and let cook until all the ingredients are completely combined and the chocolate and butter are melted (continue stirring as it cooks).¾ cup heavy whipping cream, 4 tablespoon unsalted butter, 10 oz. dark chocolate, chopped into small pieces (70-80%), 2 tablespoon dutch process cocoa powder, ½ teaspoon vanilla extract, ¼ teaspoon salt, ¼ teaspoon espresso powder, ½ cup powdered sugar
- You can strain the frosting if there are clumps, then place in a heatproof bowl. Cover the the ganache with saran wrap, making sure the saran wrap touches the chocolate. Let it come to room temperature, then place it in the fridge for about 30-45 minutes until it thickens to the consistency that you want - a frostable consistency.
- Once ready to use, stir the fudge before piping.
Chocolate Cupcakes
- Pre-heat the oven to 350°. Line a 12-cup cupcake pan with cupcake liners and set aside.
- In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.¾ cup (90g) all purpose flour, ⅓ cup (33g) Dutch Process Cocoa powder, ½ cup (100g) granulated sugar, ½ cup (100g) brown sugar, 1 teaspoon espresso powder, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- In another bowl, add the eggs, vanilla extract, vegetable oil, buttermilk, and vanilla, and mix until completely combined. Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.1 large eggs, ½ teaspoon vanilla extract, ¼ cup vegetable oil, ½ cup Buttermilk
- Slowly add the hot coffee until completely mixed together and smooth.¼ cup hot coffee
- Pour the batter into the cupcake liners, about ⅔ - ¾ of the way up. Bake for 18-22 minutes.
- Let cool before frosting.
Assembly
- Once ganache has set, place in a piping bag with a 1M tip or a large round tip, then pipe swirls on each cupcake.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Katlin snider says
I love fudge ice cream and fudge cupcakes chocolate cupcakes chocolate cake and a cake
Jasmin says
The Frosting is SO luscious 😍