These Chocolate Fudge Cupcakes are a chocolate lovers ultimate dream! A moist chocolate cupcake is filled with dark chocolate ganache, piped with a mouthwatering chocolate fudge frosting, and finished with chocolate sprinkles. It's the ultimate chocolate cupcake that tastes exactly like fudge.
Jump to:
- Why You'll Love This Recipe
- Key Ingredients Needed
- Step By Step Instructions
- Expert Baking Tips
- Substitutions and Recipe Variations
- Decorating Tips and Tricks
- Frequently Asked Questions
- Storing and Freezing Instructions
- A quick note on baking in grams...
- More Cupcakes You'll Love!
- Ultimate Chocolate Fudge Cupcakes
You will never need another chocolate cupcake recipe again after you make these ultimate chocolate fudge cupcakes. They're the easiest to whip up and quite literally one of the tastiest cakes I've ever make.
A super moist chocolate cupcake is filled with a rich, silky chocolate ganache, and then finished off with a swirl of a simple chocolate fudge frosting.
For more chocolatey recipes, check out my black velvet cupcakes, eggless chocolate cookies, famous crinkle top brownies, or this 3 layer chocolate blueberry cake. I also used the cupcake base for these incredible chocolate blackberry cupcakes!
Need the best vanilla cupcakes, try this recipe! Or, if you want to try something fancy, use this chocolate cupcake base but fill it with caramel like in this cupcake recipe!
Why You'll Love This Recipe
- No mixer required: That's right, the cupcakes can be made without a mixer. Just a bowl, a spoon, and a few other common kitchen items. (you might want one for the frosting though!)
- ULTIMATE FUDGINESS: I'm talking so good that you'll be questioning how you ever lived without this recipe before now.
- Simple to make: Though this recipe requires blocks of time, it's actually very simple to bake.
- Perfect for parties: Birthdays, showers, graduations, retirements, no matter the occasion, these fudgy chocolate cupcakes are sure to be a hit.
- Easy to decorate: Just a simple swirl of this chocolate fudge frosting and a few sprinkles are all you need to decorate with.
Key Ingredients Needed
*the full list of ingredients and measurements can be found in the recipe card below*
For The Cupcakes:
- Oil: For this recipe I've chosen to use only oil. It helps to keep the cupcakes soft, tender, and super moist.
- Sugar: You will need regular, granulated sugar. Do not substitute with brown or a sugar substitute because the texture will be off.
- Eggs: Room temperature eggs are preferred because they mix into the batter easier. Also, unless a recipe tells you otherwise, always use large eggs, it's standard practice.
- Sour cream: Sour cream adds extra moisture and gives these cupcakes that rich, fudgy factor.
- Flour: I made this recipe with regular, all-purpose flour. I have NOT tested it with a gluten free flour blend, but if you do, be sure to use one that contains xanthan gum.
- Cocoa powder: This recipe uses Dutch Process cocoa powder which is darker in color than regular cocoa powder. You can use regular cocoa powder, but the color of your cake will be different.
- Espresso powder: To help enhance that rich, chocolate flavor, I added a small amount of espresso powder.
- Boiling water: Hot water causes the cocoa powder to "bloom." All that means is that it takes out the lumps and leaves you with a silky smooth batter.
For The Filling and Frosting:
- Chocolate: You can use any chocolate when making your ganache. I tend to use a dark chocolate or semi-sweet baking chocolate bar and chop it up, but chocolate chips also work.
- Heavy cream: An essential element in making the ganache filling. You need the fat found in heavy cream, so do not substitute it.
- Butter: To make the base of the fudgy chocolate frosting, you need salted butter. I say salted to help balance all the sweetness!
- Powdered sugar: The frosting needs to be made with powdered sugar. Granulated sugar is too grainy and throws the texture off.
- Cocoa powder: In addition to some of the ganache, I also add some cocoa powder to the frosting for extra chocolatey flavor.
Step By Step Instructions
Making The Filling:
STEP ONE: Set a small pot of heavy cream over medium/high heat and let it come to a simmer. (CANNOT be boiling or the chocolate will separate!)
STEP TWO: Place the chocolate into a heat safe bowl and, once the cream is simmering, remove it from heat and gently pour over the chocolate.
STEP THREE: Allow the chocolate and cream to sit for 2-4 minutes to soften the chocolate. Use a spoon to gently stir until fully combined, then let cool for about 1 hour before using it as a filling.
Making The Cupcakes:
STEP ONE: Preheat your oven to 350°F and line a muffin pan with 12 paper cupcake liners
STEP TWO: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, espresso powder, and salt. Stir until well combined.
STEP THREE: To the dry ingredients, add the oil, eggs, and sour cream. Mix well until fully combined.
STEP FOUR: Next, carefully pour the boiling water into the batter and carefully mix with a wooden spoon until everything is well combined. (batter will be thin, that's ok!)
STEP FIVE: Divide the chocolate cupcake batter evenly between the 12 cupcake liners, filling each ¾ of the way full. Bake for 17-19 minutes, or until a toothpick inserted into the center comes out clean.
STEP SIX: Once baked, take the chocolate cupcakes out of the oven and let them cool completely on a wire rack before adding in the frosting and filling.
Making The Frosting:
STEP ONE: In a large mixing bowl, cream together the softened butter, ganache, heavy cream, and cocoa powder.
STEP TWO: Add in the powdered sugar and mix on low speed until combined. Once fully combined, turn the speed up to medium/high and cream for 2 minutes until smooth and fluffy.
Assembling Your Chocolate Fudge Cupcakes
STEP ONE: Use a cupcake corer to core a fully cooled cupcake then fill the hole with the cooled chocolate ganache
STEP TWO: Transfer the fudgy chocolate frosting to a piping bag fitted with a large tip and pipe a swirl of frosting on top of the filled cupcake. Decorate as desired, then repeat with remaining cupcakes and enjoy!
Expert Baking Tips
- Room temperature ingredients: If you can, try and set all ingredients out about 30 minutes before you're ready to bake so that they're all the same temperature.
- Measure properly: I've listed this recipe in grams so that you can accurately measure the ingredients. Baking in grams ensures quality baked goods almost every time without as much room for error as using cups.
- Bake with high quality cupcake liners: Sure, those printed ones are cute and all, but (at least for me) I've found that the cake tends to stick. Use a good quality liner so you can keep your cake!
- Use an oven thermometer: Many times the temperature an oven is set to isn't the actual temperature it's baking at. Ovens can be off almost 30 degrees, so use a thermometer for accurate baking time.
- Cool completely before decorating: Make sure you cool the chocolate fudge cupcakes completely before filing and frosting, otherwise everything will melt.
- Make sure all the chocolate is melted: When making the ganache, it's important that you stir until all the chocolate is combined with the cream. It needs to be smooth and silky.
Substitutions and Recipe Variations
Sour cream: Use full-fat Greek yogurt in it's place.
Cocoa powder: I use Dutch process, but you could also use unsweetened cocoa powder.
Chocolate: For the ganache I like to use either semi-sweet or dark. I do not recommend using milk chocolate or else it will be too sweet.
Gluten free: Try substituting the all purpose flour with a 1:1 gluten free all purpose flour. (I have NOT tested this, so if you want to try it, it will be a risk)
Decorating Tips and Tricks
Sprinkles: You can top these chocolate fudge cupcakes with extra chocolate sprinkles, chocolate curls, or even crunchy chocolate pearls.
Chopped chocolate: Chop up your favorite chocolate bar and sprinkle over the frosting instead
Brownie bite: For even more chocolate goodness, cut your favorite brownies into SMALL bites and place on top.
*Important note* cool the cupcakes completely before frosting so it doesn't melt off.
Frequently Asked Questions
I haven't tested the cake batter with a gluten free flour, but if you're going to try I recommend using Bob's Red Mill 1:1 gluten free all purpose flour that contains xanthan gum.
I have not tested this recipe with any dairy free substitutions, so I cannot recommend you try it. Here's a recipe for dairy free vanilla cupcakes though!
There's 2 reasons why your cupcakes may look a little flat.
1. The ingredients weren't room temperature. It may seem like a silly step, but when everything is the same temperature it makes the batter smoother and bake more evenly.
2. Baking powder was expired. Always check the expiration of your ingredients before baking!
You'll know they're done when a toothpick inserted into the center comes out clean.
Yes, you can make the actual cupcakes 1-2 days in advance. But I wouldn't recommend making the filling and frosting more than 12 hours ahead of time.
Storing and Freezing Instructions
STORING: These will stay good if kept in an airtight container in the fridge for up to 4 days. They do taste best at room temperature, so set them out 20-30 minutes before you're ready to enjoy.
FREEZING: If you want to, you can bake the chocolate cupcakes ahead of time. Wrap each one individually in plastic wrap, place into a freezer safe bag and freeze for up to 1 month. Thaw completely to room temperature before filling and decorating.
A quick note on baking in grams...
You may notice that most of my newer recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
I do try and include cup measurements, but I highly suggest investing in a $10 kitchen scale. It's really worth it!
More Cupcakes You'll Love!
Did you make these ultimate chocolate fudge cupcakes? If so, I would appreciate you leaving a comment and star rating down below!
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PrintUltimate Chocolate Fudge Cupcakes
These Chocolate Fudge Cupcakes are a chocolate lovers ultimate dream! A moist chocolate cupcake is filled with dark chocolate ganache, piped with a mouthwatering chocolate fudge frosting, and finished with chocolate sprinkles. It's the ultimate chocolate cupcake that tastes exactly like fudge.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 12 Cupcakes 1x
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Ganache:
- 4 ounces chopped chocolate
- 4 ounces heavy cream
Chocolate Cupcakes:
- 150g all purpose flour (1 ¼ cup)
- 50g Dutch process cocoa powder (½ cup)
- 200g granulated sugar (1 cup)
- 1 ½ teaspoons baking powder
- ¼ teaspoon instant espresso powder
- ¼ teaspoon salt
- 113g neutral flavored oil- avocado, vegetable, canola (½ cup)
- 2 large eggs- room temperature
- 123g sour cream- room temperature (½ cup)
- 118g boiling water (½ cup)
Fudgy Chocolate Frosting:
- 90g chocolate ganache
- 113 grams softened butter
- 226g powdered sugar (2 cups)
- 50g Dutch process cocoa powder (½ cup)
- 85g heavy cream (⅓ cup)
- ¼ teaspoon salt
Instructions
Making The Filling:
-
Pour the heavy cream into a small pot, set over medium/high heat, and let it come to a simmer. (CANNOT be boiling or the chocolate will separate!)
-
Place the chocolate into a heat safe bowl and, once the cream is simmering, remove it from heat and gently pour over the chocolate.
- Allow the chocolate and cream to sit for 2-4 minutes to soften the chocolate, then gently stir with a spoon until it's fully smooth and silky. Let sit for about 1 hour to cool before filling the cupcakes.
Making The Cupcakes:
- Preheat the oven to 350°F and line a muffin pan with 12 paper liners
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, espresso powder, and salt.
- Next, add the oil, eggs, and sour cream to the dry ingredients and whisk until fully combined.
- Lastly, carefully pour the boiling water into the mixing bowl and gently mix until the chocolate cupcake batter is smooth. (batter will be thin, that is ok!)
- Divide the batter evenly between the 12 prepared liners, filling each divot ¾ of the way full. Bake for 17-19 minutes, or until a toothpick inserted into the center comes out clean. Carefully take the cupcakes out of the oven and allow them to cool completely on a wire rack before filling and frosting them.
Making The Frosting:
- In a large mixing bowl, mix the softened butter, chocolate ganache, heavy cream, and cocoa powder on low until well combined.
- Once well mixed, add in the powdered sugar and salt and again, mix on low until the sugar is fully mixed in. After it's mixed well, turn the speed up to high and cream for 3-4 minutes until light and fluffy.
- Transfer the fudgy chocolate frosting to a piping bag fitted with your favorite tip and set aside.
Assembling The Cupcakes:
- Use a cupcake corer to take out some of the center of each cooled cupcake and fill each hole with 1-½ teaspoons of the cooled chocolate ganache.
- Pipe a swirl of the chocolate frosting on top of each cupcake, decorate as desired, and enjoy your delicious fudgy chocolate cupcakes!
Notes
- Room temperature ingredients: If you can, try and set all ingredients out about 30 minutes before you're ready to bake so that they're all the same temperature.
- Measure properly: I've listed this recipe in grams so that you can accurately measure the ingredients. Baking in grams ensures quality baked goods almost every time without as much room for error as using cups.
- Bake with high quality cupcake liners: Sure, those printed ones are cute and all, but (at least for me) I've found that the cake tends to stick. Use a good quality liner so you can keep your cake!
- Use an oven thermometer: Many times the temperature an oven is set to isn't the actual temperature it's baking at. Ovens can be off almost 30 degrees, so use a thermometer for accurate baking time.
- Cool completely before decorating: Make sure you cool the chocolate fudge cupcakes completely before filing and frosting, otherwise everything will melt.
- Make sure all the chocolate is melted: When making the ganache, it's important that you stir until all the chocolate is combined with the cream. It needs to be smooth and silky.
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Best served at room temperature, so take out 20-30 minutes before enjoying.
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