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Chocolate fudge cupcakes on a board with a truffle on top

Chocolate Fudge Cupcakes

Stephanie Rutherford
These moist chocolate fudge cupcakes are rich and fluffy. They are topped with chocolate ganache frosting.
5 from 3 votes
Prep Time 15 mins
Cook Time 18 mins
Chilling Time 45 mins
Total Time 1 hr 18 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 278 kcal


Chocolate Cupcakes

  • 1 cup All-purpose flour
  • ½ cup Unsweetened cocoa powder
  • ¾ cup White granulated sugar
  • ¼ cup Brown sugar packed light or dark
  • 1 tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • cup Oil canola or vegetable
  • 2 tsp Pure vanilla extract
  • 2 Large eggs room temperature
  • ½ cup Buttermilk room temperature
  • ½ cup Hot water

Chocolate Ganache

  • 1 ¾ cups Plus 2 TBSP Semi-sweet chocolate chips
  • 1 ½ cups Heavy cream


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.
  • In a separate bowl, mix the oil, vanilla, eggs, and buttermilk. Slowly add the wet ingredients into the dry ingredients. Mix until combined. Scrape the bowl.
  • 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.
  • Use a cookie scoop to fill the muffin liners ¾ 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.
  • 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.


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.


Calories: 278kcalCarbohydrates: 29gProtein: 3gFat: 18gSaturated Fat: 8gCholesterol: 42mgSodium: 140mgPotassium: 108mgFiber: 1gSugar: 18gVitamin A: 454IUVitamin C: 1mgCalcium: 63mgIron: 1mg
Keyword Chocolate cupcakes, chocolate frosting, chocolate ganache, easy, fluffy, moist, rich
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