Sometimes, you just need a little indulgence, and these Chocolate Fudge Cupcakes are the perfect treat when that craving hits. Rich, moist, and packed with deep chocolate flavor, these cupcakes are like little bites of heaven. Topped with a luscious, creamy chocolate fudge frosting, they’re an irresistible dessert that’s sure to satisfy even the most serious chocolate lovers. Whether you’re making them for a special occasion or just because, these cupcakes will be a hit every time.
Why You’ll Love This Recipe?
These Chocolate Fudge Cupcakes are everything you want in a cupcake—soft, rich, and full of chocolatey goodness. The batter itself is extra moist, thanks to the addition of sour cream, which creates a tender crumb that melts in your mouth. The fudge frosting adds a decadent finishing touch that will make you reach for another one (or two). It’s the perfect balance of sweetness, and honestly, you can’t go wrong with chocolate. If you’re a fan of fudgy desserts, this is the cupcake recipe you’ve been waiting for!
Let’s get to the full list of ingredients below and start baking these delicious treats.
Ingredients
(Full list below in the recipe card)
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder and baking soda
- Salt
- Unsalted butter (softened)
- Sugar
- Eggs
- Sour cream
- Vanilla extract
- Hot water
- Semi-sweet chocolate (for the frosting)
- Heavy cream (for the frosting)
Directions
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside. In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Now, alternate adding the dry ingredients and sour cream to the wet mixture, beginning and ending with the dry ingredients. Add the dry ingredients in three parts and the sour cream in two parts, mixing until just combined after each addition.
Step 2: Add the Hot Water
Once the batter is well mixed, pour in the hot water. This will thin out the batter, making it pourable and creating an ultra-moist cupcake. Stir until fully incorporated. Don’t worry if the batter seems a bit runny—this is normal and will result in a soft, tender cupcake.
Step 3: Bake the Cupcakes
Spoon the batter into the prepared cupcake liners, filling each about 2/3 of the way full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Make the Fudge Frosting
While the cupcakes are cooling, it’s time to make the fudge frosting. Place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer (don’t let it boil). Pour the hot cream over the chopped chocolate and let it sit for a minute. Stir until the chocolate is fully melted and smooth. Allow the mixture to cool for about 10 minutes, then refrigerate it for 30 minutes to an hour, or until the frosting thickens and becomes spreadable.
Step 5: Frost the Cupcakes
Once the cupcakes are completely cool and the frosting has thickened, spread or pipe the fudge frosting onto each cupcake. You can swirl the frosting into a beautiful peak or keep it simple and smooth—either way, these cupcakes will look and taste amazing.
Step 6: Serve and Enjoy!
Once frosted, your Chocolate Fudge Cupcakes are ready to be enjoyed. Serve them at a party, for a special occasion, or just because you deserve something sweet. They’re sure to be a favorite!
Expert Tips and Tricks
- Sifting the Dry Ingredients: Sifting the cocoa powder and flour will help prevent clumps and ensure the batter is smooth.
- Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before mixing them. This helps the ingredients combine more easily and results in a smoother batter.
- Frosting Consistency: If the frosting is too thick to spread, you can add a little more heavy cream to thin it out. If it’s too runny, chill it a bit longer to help it set.
- Mixing Tip: When adding the dry ingredients, mix just until combined. Over-mixing can lead to dense cupcakes.
Recipe Variations and Possible Substitutions
- Different Frosting: While fudge frosting is perfect for these cupcakes, you can always switch it up with other types of frosting like cream cheese frosting, whipped cream, or even a simple buttercream if you prefer.
- Gluten-Free Version: If you need a gluten-free option, swap the all-purpose flour with a 1:1 gluten-free flour blend.
- Add-ins: You can add chocolate chips, chopped nuts, or even a swirl of peanut butter to the batter for extra flavor.
Serving and Pairing Suggestions
These cupcakes are a dessert on their own, but they pair wonderfully with a hot cup of coffee or a glass of milk. You can serve them at birthday parties, potlucks, or any occasion that calls for a little indulgence. For a decadent twist, top them with a scoop of vanilla ice cream and a drizzle of chocolate syrup.
Storage and Reheating Tips
If you have leftovers, store the cupcakes in an airtight container at room temperature for up to 3 days. If you prefer them chilled, you can store them in the fridge, but be sure to let them come to room temperature before serving for the best flavor and texture.
4 FAQs
- Can I use milk instead of sour cream?
Sour cream adds moisture and richness to the cupcakes, but you can substitute it with plain yogurt or buttermilk if you don’t have sour cream on hand. - How can I make the frosting smoother?
Make sure the cream is hot enough when you pour it over the chocolate. Stir the mixture until it’s fully melted, and if it’s still not smooth, you can use a hand mixer to beat the frosting to a creamy consistency. - Can I freeze these cupcakes?
Yes! You can freeze the cupcakes (without frosting) for up to 3 months. Once frozen, thaw them and then frost them before serving. - Can I make the cupcakes without the frosting?
Absolutely! These cupcakes are delicious on their own, even without the fudge frosting. You can dust them with powdered sugar for a lighter finish.
Conclusion
These Chocolate Fudge Cupcakes are the ultimate chocolate lover’s dream—moist, rich, and topped with a creamy, indulgent fudge frosting. Whether you’re baking for a special occasion or just need a chocolate fix, these cupcakes will satisfy every craving. They’re easy to make, full of flavor, and guaranteed to impress anyone lucky enough to enjoy them. So go ahead, whip up a batch, and treat yourself to something truly decadent!
Print
Chocolate Fudge Cupcakes
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Total Time: 35-40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Fudge Cupcakes are incredibly moist, rich, and full of intense chocolate flavor. Topped with a creamy chocolate frosting, these cupcakes are the perfect indulgence for any occasion. With a fudgy texture and melt-in-your-mouth sweetness, they are sure to be a hit with anyone who loves chocolate.
Ingredients
-
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1/2 cup boiling water
- 1/2 cup sour cream (for extra moisture)
-
For the Chocolate Frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 2–3 tbsp milk (as needed)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. -
Make the Cupcake Batter:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, milk, and vegetable oil. Add the dry ingredients to the wet ingredients in batches, mixing until combined. Stir in the sour cream for extra moisture. Finally, carefully pour in the boiling water and mix until smooth (the batter will be thin, which is normal). -
Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. -
Make the Chocolate Frosting:
While the cupcakes are cooling, prepare the frosting. In a medium bowl, beat together the softened butter and cocoa powder until smooth. Gradually add the powdered sugar, vanilla extract, and salt. Add the milk a little at a time until you reach a smooth and spreadable consistency. If the frosting is too thick, add more milk. If it’s too thin, add more powdered sugar. -
Frost the Cupcakes:
Once the cupcakes are completely cool, frost them with the chocolate frosting using a spatula or a piping bag. For an extra touch, top with chocolate shavings, sprinkles, or a small piece of chocolate. -
Serve and Enjoy:
Serve the cupcakes and enjoy the rich, fudgy goodness!
Notes
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- For a richer flavor, use dark chocolate cocoa powder or even add some chocolate chips to the batter.
- If you prefer a different frosting, feel free to try a cream cheese frosting or a ganache topping.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 36g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg