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–+ servings
Chocolate fudge cupcakes on a wire rack.
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5 from 29 reviews

Chocolate Fudge Cupcakes

These moist chocolate fudge cupcakes are rich and fluffy. They are topped with chocolate ganache frosting.
Prep Time15 minutes
Cook Time18 minutes
Chilling Time45 minutes
Total Time1 hour 18 minutes
Servings: 12 cupcakes
Calories: 278kcal
Author: Stephanie Rutherford

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
US - Metric

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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra TBSP of flour.
Room temperature ingredients- Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 278kcal | Carbohydrates: 29g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 140mg | Potassium: 108mg | Fiber: 1g | Sugar: 18g | Vitamin A: 454IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg