Name: Chocolate Fudge Cupcakes
Prep time: 20 min
Cook time: PT-485585H40M41S
Total time: PT-485585H40M41S
Cuisine: American
Ingredients: ¾ cup (90g) all-purpose flour; ½ cup (45g) unsweetened cocoa powder (preferably Dutch-processed); ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup (120ml) vegetable oil; 1 cup (200g) granulated sugar; 2 large eggs, room temperature; 1 tsp vanilla extract; ½ cup (120ml) buttermilk, room temperature; ½ cup (120ml) hot water or brewed coffee (enhances chocolate flavor); Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.; In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.; In another bowl, beat sugar, oil, eggs, and vanilla until smooth. Stir in buttermilk.; Gradually add the dry ingredients to the wet mixture and mix until smooth. Stir in hot water or coffee until fully incorporated.; Divide batter evenly among liners, filling each about ⅔ full.; Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.; Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Short Description
Chocolate Fudge Cupcakes are rich, moist, and intensely chocolatey cupcakes topped with a smooth and creamy chocolate fudge frosting. These cupcakes offer a perfect balance of deep chocolate flavor and tender crumb, making them ideal for celebrations or anytime indulgence.

Why You’ll Love This Recipe
This recipe delivers moist, fluffy cupcakes with a robust chocolate taste enhanced by brewed coffee or hot water. The luscious fudge frosting is easy to prepare and can be made richer with melted dark chocolate. Together, they create a classic chocolate treat that’s sure to please chocolate lovers of all ages.

Ingredients
Cupcakes
Dry Ingredients:

¾ cup (90g) all-purpose flour

½ cup (45g) unsweetened cocoa powder (preferably Dutch-processed)

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

Wet Ingredients:

½ cup (120ml) vegetable oil

1 cup (200g) granulated sugar

2 large eggs, room temperature

1 tsp vanilla extract

½ cup (120ml) buttermilk, room temperature

½ cup (120ml) hot water or brewed coffee (to enhance chocolate flavor)

Chocolate Fudge Frosting
½ cup (115g) unsalted butter

½ cup (45g) unsweetened cocoa powder

2 cups (240g) powdered sugar, sifted

¼ cup (60ml) whole milk (plus more if needed)

1 tsp vanilla extract

Pinch of salt

Optional: 2 oz (60g) melted dark chocolate for richer flavor

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions
For the Cupcakes
Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.

In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, beat the sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir in the buttermilk.

Gradually add the dry ingredients to the wet mixture, mixing until smooth.

Stir in the hot water or brewed coffee until fully combined. The batter will be thin.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For the Chocolate Fudge Frosting
In a medium bowl, beat the unsalted butter until creamy.

Add the cocoa powder and mix until combined.

Gradually add the sifted powdered sugar, alternating with milk, beating until smooth and fluffy. Add more milk if necessary to reach desired consistency.

Mix in vanilla extract and a pinch of salt.

For an extra rich flavor, fold in the melted dark chocolate.

Frost cooled cupcakes as desired.

Servings and Timing
Makes 12–14 cupcakes. Preparation time is approximately 20 minutes, with baking time of 18–22 minutes plus cooling and frosting time.

Variations
Substitute brewed coffee with espresso for a stronger chocolate flavor.

Add a pinch of cayenne pepper or cinnamon to the batter for a subtle spicy kick.

Mix mini chocolate chips into the batter for added texture.

Use cream cheese frosting instead of fudge frosting for a tangy contrast.

Decorate with chocolate shavings or sprinkles for a festive touch.

Storage/Reheating
Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving. Reheat unfrosted cupcakes in a microwave for 10–15 seconds if desired.

FAQs
Can I use regular cocoa powder instead of Dutch-process?
Yes, but Dutch-process cocoa provides a smoother, richer flavor. Adjust baking soda accordingly if needed.

How do I keep cupcakes moist?
Avoid overbaking and use room temperature ingredients. Adding coffee or hot water also enhances moisture and flavor.

Can I make the batter ahead of time?
It’s best to bake cupcakes immediately after mixing for best rise and texture.

Can I freeze these cupcakes?
Yes, unfrosted cupcakes freeze well for up to 3 months. Thaw completely before frosting.

How do I get smooth frosting?
Sift powdered sugar before mixing and beat frosting until light and fluffy.

Can I make this recipe dairy-free?
Use dairy-free butter, milk alternatives, and ensure cocoa powder and chocolate are dairy-free.

What’s the best way to fill cupcake liners evenly?
Use a cookie scoop or ice cream scoop for uniform portions.

How thick should the frosting be?
Frosting should be thick enough to hold shape but soft enough to spread easily. Adjust milk quantity as needed.

Can I double this recipe?
Yes, simply double all ingredients and bake in batches or larger pans.

Can I add a filling inside the cupcakes?
Yes, after cooling, hollow out a small center and fill with jam, chocolate ganache, or frosting before topping.

Conclusion
Chocolate Fudge Cupcakes are a rich, moist, and utterly delicious treat perfect for any occasion. The combination of intense chocolate flavor, tender crumb, and creamy fudge frosting makes them a favorite for chocolate lovers. Easy to prepare and customizable, these cupcakes are sure to delight family and friends alike.

Chocolate Fudge Cupcakes

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Author: Douaa
Total Time: Approximately 45 minute
Yield: 12–14 cupcakes
Diet: Vegetarian

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Description

Rich and moist Chocolate Fudge Cupcakes topped with creamy, decadent chocolate fudge frosting. Perfect for chocolate lovers, these cupcakes blend the intense flavor of Dutch-processed cocoa and a hint of coffee for depth, finished with a luscious homemade frosting.

Instructions

Using coffee instead of water intensifies the chocolate flavor.
Make sure cupcakes are completely cool before frosting to prevent melting.
Store frosted cupcakes in an airtight container at room temperature for up to 3 days.

Notes

Using coffee instead of water intensifies the chocolate flavor.
Make sure cupcakes are completely cool before frosting to prevent melting.
Store frosted cupcakes in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 18–22 minutes
Category: Dessert
Method: Baking
Cuisine: American