These delicious Chocolate Fudge Cupcakes are decadent treats sure to satisfy any chocolate lover. Moist chocolate cupcakes are topped with a rich ganache frosting for the perfect sweet treat.
Hey there, fellow dessert enthusiasts and chocoholics! If you like cupcakes, you’re going to love this Chocolate Fudge Cupcake recipe!
It joins our recipes for Chocolate Chip Cupcakes with Cookie Dough Frosting and Lemon Poppyseed Cupcakes as one of our favorite cupcakes to make!
If you’re looking for the perfect chocolate cupcake, this easy recipe comes pretty darn close. It starts with a moist and utterly irresistible chocolate cupcake. Then it’s topped with a lusciously smooth chocolate frosting ganache. The rich chocolate flavor you get in every bite is so good!
We love making this chocolate cupcake recipe for special occasions. They make extra special birthday cupcakes, Valentine’s Day cupcakes, and even Christmas cupcakes. But they are easy enough to whip up as a special treat for any day of the week!
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🌟 Why this recipe works
We fell in love with this recipe the first time we made it. And we fall in love over and over again every time we make it again. I think you’ll love it, too!
- Easy – This recipe is designed for both beginning bakers and seasoned pros, making it the perfect go-to treat for any occasion. If you have kids, this is a great recipe that they can help you make!
- Chocolate decadence – If you’re a certified chocoholic, this recipe is tailor-made for you! From the fluffy cupcakes to the rich frosting, these cupcakes are a chocolate lover’s dream!
- Simple – The cupcake recipe calls for simple ingredients that are easy to find in any grocery store. You probably already have most of the ingredients in your house right now!
- Freezer-friendly – These cupcakes freeze like a dream, ensuring that a little slice of chocolate paradise is always within arm’s reach. Just be sure to wait until you’re ready to serve them to make the ganache frosting.
🛒 Ingredient notes
This easy cupcake recipe calls for simple ingredients. You probably already have many of these in your pantry. If not, you can easily find them at your local grocery store or online.
For the cupcakes:
- Flour – Use all-purpose flour.
- Cocoa powder – Use unsweetened cocoa powder.
- Sugar – You’ll need both granulated sugar and brown sugar.
- Baking powder – This is the leavening agent that gives the cupcakes a lift while baking.
- Salt – Kosher salt helps balance the sweetness of baked desserts.
- Large eggs – Make sure your eggs are at room temperature before mixing them into the batter.
- Vegetable oil – This helps make the cake moist and fluffy.
- Vanilla – Vanilla extract adds that classic bakery aroma and rich depth of flavor to these chocolate fudge cupcakes.
For the chocolate ganache frosting:
- Heavy cream – I use my favorite dairy-free heavy cream when I make this, but you can use any heavy cream or even half and half if you’re really in a pinch.
- Chocolate chips – Use semi-sweet chocolate chips.
You can substitute any other favorite frosting for these cupcakes. Try our rich chocolate buttercream frosting, vanilla buttercream frosting, or cream cheese frosting.
✅ Step-by-step instructions
A complete list of ingredients and detailed instructions are in the printable recipe card at the bottom of this post. But here are lots of step-by-step photos to help you make these delicious cupcakes!
Start by preheating the oven to 350°F. Line a 12-cup muffin tin/cupcake pan with cupcake liners; set aside.
Make the Ganache Frosting
- In a large bowl, add the chocolate chips and the heavy cream.
- Microwave in 30 second intervals, whisking the melted chocolate until smooth. Cover with plastic wrap, and refrigerate for up to one hour, stirring every 15 minutes.
While you’re waiting in-between stirring intervals, you can make the cupcakes.
Make the chocolate fudge cupcakes
- In a large bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer, beat together the wet ingredients until combined.
- Gradually add the dry ingredients to the wet ingredients.
NOTE: the batter will be thinner and not as thick as your typical cupcake batter.
- Fill the prepared muffin cups in the cupcake tin about ½ to ¾ of the way full, which gives the cupcakes room to rise.
- Bake at 350°F for 18 to 22 minutes.
Assemble the cupcakes
- Once the cupcakes are baked, allow them to cool completely at room temperature before decorating with the ganache frosting.
👩🏻🍳 Recipe FAQs
The secret lies in the vegetable oil, which helps keep baked goods moist and tender. Also be sure not to overmix the batter, which can cause the cupcakes to be dense.
Yes, you can! Prepare the frosting and store it in an airtight container in the refrigerator. When ready to use, let it come to room temperature and give it a good whisk for that fluffy, decadent consistency.
Invest in a good piping bag and tip, and take your time. Hold the piping bag perpendicular to the cupcake, apply even pressure, and swirl away. Practice makes perfect – don’t be afraid to experiment!
If frosted: store frosted cupcakes in an airtight container at room temperature for 3 or 4 days, or in the refrigerator for up to one week. If unfrosted: store in a separate airtight container from the frosting at room temperature for up to one week, while storing the frosting in the refrigerator. Allow the frosting to come to room temperature before frosting the cupcakes.
Yes! If you want to make these in advance, simply allow the cupcakes to cool, then store, unfrosted, in a freezer safe bag or airtight container for up to one month. When you’re ready to frost and serve the cupcakes, transfer them to the refrigerator to thaw overnight. Then you can frost them just before serving.
🍽 Serving ideas
These moist chocolate fudge cupcakes are the perfect cupcake for a special any day treat. We think they’re the best chocolate fudge cupcakes just as they are. But you can also feel free to mix it up a bit:
- Add nuts to the batter for nutty texture and flavor.
- Add espresso powder for chocolate mocha cupcakes.
- You can swirl in peanut butter to the tops of the batter just before baking for peanut butter chocolate cupcakes.
Or try one of these ideas to make them for special occasions:
- Valentine’s Day cupcakes – decorate with red, pink, and white sprinkles and pink or white frosting.
- Birthday cupcakes – decorate with vanilla buttercream frosting and colorful sprinkles.
- Christmas cupcakes – Pipe green colored cream cheese frosting around the edge of the top of the cupcakes. Then place red hot candies on top of the frosting or pipe red holly to create Christmas wreath cupcakes.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Muffin tin – You’ll need one 12-cup muffin tin (cupcake pan)
- Cupcake liners – Choose fun, colorful cupcake liners to line the muffin pan.
- Stand mixer – You’ll need a stand mixer or a large mixing bowl and a hand mixer to make the cupcake batter and frosting.
- Cookie scoop – I use a large cookie scoop to scoop out the batter and fill the muffin tins.
More cupcake recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Chocolate Fudge Cupcakes
Equipment
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- ½ cup milk
- 1 teaspoon vanilla extract
For the Ganache Frosting
- 2 cups semi-sweet chocolate chips
- 1½ cups heavy cream
Instructions
Make the Cupcakes
- Preheat the oven to 350°F. Line a 12-cup muffin tin/cupcake pan with cupcake liners; set aside.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, and salt. Set aside.
- In the bowl of a stand mixer, beat together the vegetable oil, eggs, milk, and vanilla until combined.
- Gradually add the dry ingredients to the wet ingredients in the stand mixer bowl, just until combined. Batter will be thinner and not as thick as your typical cupcake batter.
- Scoop up the batter and fill each prepared cupcake liner in the muffin tin about ½ to ¾ of the way full, which gives the cupcakes room to rise.
- Bake at 350°F for 18 to 22 minutes. While the cupcakes are baking, make the frosting.
Make the Ganache Frosting
- In a large bowl, add the chocolate chips and the heavy cream.
- Microwave in 30-second increments, whisking in between intervals, until smooth, glossy, and fully combined. Cover, and refrigerate for up to one hour, stirring every 15 minutes.
Assemble the cupcakes
- Once the cupcakes are baked, allow them to cool completely at room temperature before decorating with the ganache frosting.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
