Chocolate Fudge Cupcakes
These chocolate fudge cupcakes are the most moist cupcakes ever! The cupcakes don’t need a mixer! They are topped with a chocolate ganache that is thickened to pipe on top of the cupcakes. It tastes like pure fudge.
These chocolate fudge cupcakes are the easiest to make cupcakes! They make incredible soft cupcakes and you don’t even need a mixer!
They are topped with a fudgy frosting made from 2 ingredients!
If you are looking for fudgy recipes, try fudge Oreo brownie, mini chocolate cake, monster cookie brownies.
Why You Will Love This
- No mixer required- This recipe can be made with bowls and a whisk!
- Moist chocolate cupcakes- These cupcakes are incredibly moist. Even while cold!
- Chocolate ganache frosting- This frosting is incredibly easy to make!
Ingredients
Here are some notes about the ingredients used.
- Dutch process cocoa powder- I use this one. Dutch process cocoa powder makes the cupcakes taste richer.
- Sugar + brown sugar- These use both to give a more moist cupcake.
- Buttermilk- Actual buttermilk from the store is best. See substitutions.
- Hot water- Use hot water from the stove. Tap water won’t be hot enough.
- Chocolate chips- Use semi-sweet or dark. Don’t use milk chocolate because it will be too sweet.
Step By Step Instructions
Here are the steps to make the cupcakes and decorate them.
STEP 1: First, use a 12 cup muffin tin with muffin liners.
STEP 2: Mix the dry ingredients together. Sift the flour and cocoa powder to remove any lumps.
STEP 3: Next, mix wet ingredients. Save the hot water for after everything is mixed.
STEP 4: Then, mix wet ingredients into the dry. Once mixed, add in the hot water very slowly.
STEP 5: Scoop the batter and fill the tin 2/3rds full. Bake for 18-20 minutes.
STEP 6: Pour hot cream over the chocolate chips. Let it sit, then mix until smooth and creamy. Pour into 2 bowls.
STEP 7: Chill the the chocolate ganache for 45 minutes. Stir every 15 minutes. It should be like a pudding.
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STEP 8: Decorate the cupcakes. Top with the frosting and a truffle.
Baking Tips
When making the ganache, if there are any chocolate chunks remaining after stirring heat in the microwave for 10 second intervals. It should be completely smooth.
Once the frosting reaches a soft pudding texture, pipe on top of the frosting immediately.
If the ganache gets too thick or cold. Heat in the microwave for 5-10 seconds. Then, chill again until a pudding texture.
Substitutions
- Buttermilk- Use 1/2 cup of cow milk and 1/2 TBSP of lemon juice. Let it sit for 10 minutes before using.
- Truffle- You can use any truffle on top! Or leave the cupcakes plain with chocolate sprinkles.
- Chocolate frosting- You can also use this frosting from this mini layered cake.
FAQ
I haven’t recipe tested it, but you can use Bob’s Red Mill 1:1 gluten free flour blend.
I haven’t recipe tested this, but if you do, let me know!
This is usually due to having cold ingredients. Make sure to pull everything out for 2 hours before baking.
Yes! It bakes into very moist cupcakes!
Storing and Freezing
Store these cupcakes in the fridge in a cake carrier. It will last up to 5 days. The frosting will get very thick in the fridge. However, it still tastes great.
Freezing
Freeze these cupcakes before decorating. Wrap in cling wrap and freeze up to 30 days. Take out to thaw for 1 hour before decorating.
Other Cupcake Recipes To Try
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Chocolate Fudge Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 3/4 cup White granulated sugar
- 1/4 cup Brown sugar , packed light or dark
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/3 cup Oil, canola or vegetable
- 2 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1/2 cup Buttermilk, room temperature
- 1/2 cup Hot water
Chocolate Ganache
- 1 3/4 cups Plus 2 TBSP Semi-sweet chocolate chips
- 1 1/2 cups Heavy cream
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F. Line a 12 cup muffin tin with muffin liners.
- In a large bowl, sift the flour, cocoa powder, baking powder, and baking soda. Add in the sugar, brown sugar, and salt. Whisk until combined.1 cup All-purpose flour, 1/2 cup Unsweetened cocoa powder, 3/4 cup White granulated sugar, 1/4 cup Brown sugar, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/4 tsp Salt
- In a separate bowl, mix the oil, vanilla, eggs, and buttermilk. Slowly add the wet ingredients to the dry ingredients. Mix until combined. Scrape the bowl.1/3 cup Oil, 2 tsp Pure vanilla extract, 2 Large eggs, 1/2 cup Buttermilk
- Heat the water in a sauce pan until hot and steaming. Pour the hot water into the batter a little at a time. Whisk until combined and add in more hot water.1/2 cup Hot water
- Use a cookie scoop to fill the muffin liners 3/4 full. Bake for 18-20 minutes. Cupcakes are done baking when a toothpick inserted comes out clean.
- Let the cupcakes sit in the pan for 10 minutes. Then, transfer to a cooling rack. Allow the cupcakes to cool completely.
Chocolate Ganache
- Pour chocolate chips in a small bowl. Heat heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Pour hot cream over chocolate chips. Let it sit for 1 minute and 30 seconds.1 3/4 cups Plus 2 TBSP Semi-sweet chocolate chips, 1 1/2 cups Heavy cream
- Mix until smooth and glossy.
- Separate the chocolate ganache into 2 bowls. It will thicken faster. Place bowls in the fridge for 45 minutes to 1 hour. Stir the chocolate every 10 minutes. The chocolate ganache will become thick and pipeable. The consistency will be like pudding.
- Pipe the chocolate frosting on the cupcakes.
I love this recipe! Easy to follow directions and oh my, it came out moist and oh so good. There was plenty of frosting, so no scrimping needed. I actually used the leftover frosting to fill some leftover croissants, then zapped one in the microwave for 10 seconds to heat and get the frosting slightly melted. 🙂
Can you make the frosting in advance if so how many days can you keep until ready to pipe? I like to make the frosting on Sunday and decorate on Thursday if all possible. Just don’t have time Thursday to let it set so hoping frosting can be made in advance. Thank you .
So it is going to harden over those days and wont be that soft texture. You can try heating it up a little, and then whipping it with a mixer.
How many cupcakes does one batch make?
12 cupcakes!
Hi! Made this cupcakes!! There are to die for!! So moist! What size of cupcake holder did you use?
Did you mean for a cake carrier or like the cupcake liners?
10/10 huge hit at my job!!! My coworkers loved them!!!! 🙂
Amazing and delious. Thank u
Amazing thank you
Made these today and they turned out great! The frosting set just as you said and piled high! I actually got 3 extra cupcakes and still had frosting left over! I will make again.
Delicious! Thank you!
These cupcakes are so moist and delicious! They have a strong chocolate flavor that really packs a punch. I highly recommend them!
So much chocolate! These really hit the spot with my chocolate obsession.
If the ganache is like pudding, how do you store the cupcakes? Does it keep its shape?
Yes it does. Once it reaches frosting like consistency, then it will pipe just like the cupcakes in the pictures. Its my favorite way to get a rich frosting.
Can you substitute brewed coffee for water and if so how much?
Yes you can. Use the same amount of coffee to hot water.