Fudge Chocolate Cupcakes Recipe

Ultra-moist, intensely chocolatey cupcakes crowned with a silky fudge frosting—pure decadence in every bite!

Ingredients:

For the Cupcakes (Makes 12):

1 cup (125g) all-purpose flour

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

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup (115g) unsalted butter, softened

½ cup (100g) granulated sugar

½ cup (100g) packed brown sugar

2 large eggs, room temp

1 tsp vanilla extract

½ cup (120ml) buttermilk (or milk + ½ tbsp lemon juice)

½ cup (120ml) hot water (or hot coffee for richer flavor)

1 cup (175g) chocolate chips (semisweet or dark)

For the Fudge Frosting:

½ cup (115g) unsalted butter

¼ cup (25g) cocoa powder

¼ cup (60ml) milk

3 cups (360g) powdered sugar, sifted

1 tsp vanilla extract

½ cup (90g) melted chocolate chips

Optional Garnish:

Chocolate shavings

Sprinkles

Flaky sea salt

Instructions:

1. Bake the Cupcakes:

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.

Whisk dry ingredients: Flour, cocoa, baking powder, baking soda, and salt.

Cream butter & sugars until fluffy (~3 mins). Beat in eggs one at a time, then vanilla.

Alternate adding dry mix and buttermilk, starting/ending with flour. Mix until just combined.

Stir in hot water (batter will be thin), then fold in chocolate chips.

Divide batter into liners (⅔ full). Bake 18-22 mins until a toothpick comes out clean. Cool completely.

2. Make the Fudge Frosting:

Melt butter in a saucepan over medium heat. Whisk in cocoa and milk until smooth. Simmer 1 minute.

Remove from heat. Gradually whisk in powdered sugar, then stir in vanilla and melted chocolate.

Cool 10 mins until thick enough to pipe (or spread).

3. Decorate & Serve:

Pipe or spread frosting onto cooled cupcakes.

Garnish with chocolate shavings or sprinkles.

Enjoy your Fudge Chocolate Cupcakes.

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