These Moist Chocolate Fudge Cupcakes are wonderfully rich and delicious, fulfilling all your chocolate dreams. The cake and frosting are a perfect blend of rich chocolatey goodness, and to top it off, they are beyond easy to make.
Get ready for a choco-lot of joy!
Looking for another yummy dessert? Try my Biscoff Cookie Butter Cookies or these decadent Salted Caramel Cookies!!
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What you'll love about this recipe
🤍 SUPER EASY RECIPE - All you need is a handful of ingredients to pull these decadent cupcakes together.
🤍 RICH CHOCOLATEY GOODNESS – the decadent chocolate flavor is next level delicious!
🤍 SUPER MOIST CUPCAKE - The combination of buttermilk, olive oil, and boiling water in the cupcake batter creates a super moist cupcake!
Recipe Ingredients
You’ll need the following ingredients to make these delicious Chocolate Fudge Cupcakes from scratch:
Ingredient Notes:
- Buttermilk: Buttermilk is a key ingredient for creating a tender and moist crumb in the cupcakes. Its acidity also reacts with the baking soda to provide leavening. If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Cocoa Powder: Choose a high-quality unsweetened cocoa powder for a rich and deep chocolate flavor. The cocoa powder also provides the dark color to the cupcakes. Dutch-processed cocoa powder can be used for a smoother and less acidic taste.
How to make Chocolate Fudge Cupcakes: Step by Step
Here are some quick visual instructions. The full instructions with exact ingredients will be in the recipe card below!
Whisk together dry ingredients
Combine wet and dry ingredients with mixer
Fill cupcake liners about two-thirds full
Bake for 18-20 minutes
Expert Recipe Tips and Tricks
Everything the readers needs to know to make the recipe perfect for the novice
- Weighing Ingredients: For the most accurate and consistent results, consider using a kitchen scale to measure the ingredients in grams. This is especially helpful for dry ingredients like flour and cocoa powder.
- Avoid Overmixing: Once you start combining the wet and dry ingredients, mix only until they are just incorporated. Overmixing can lead to a denser texture in the cupcakes.
- Adjusting Frosting Consistency: If the chocolate buttercream frosting is too thick, add a little more heavy cream. If it's too thin, gradually add more powdered sugar until you reach the desired consistency.
Make Ahead Tip
You can prepare the cupcakes a day in advance and store them unfrosted in an airtight container at room temperature. The next day, whip up the chocolate buttercream frosting and frost the cupcakes just before serving.
Storage & Freezing
- Storage - Store the unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If you've already frosted them, keep them in the refrigerator for freshness. Ensure the container is airtight to prevent the cupcakes from drying out.
- Freezing - If you want to freeze the cupcakes, do so without frosting. Place the unfrosted cupcakes in a single layer in a freezer-friendly container, separated by parchment paper. Seal the container well to prevent freezer burn. Freeze for up to 2-3 months.
Additions & Substitutions
ADDITIONS:
- Chocolate Chips: Mix in a cup of chocolate chips for an extra chocolatey twist. Dark or white chocolate chips work well.
- Nuts: Add chopped nuts like pecans, or walnuts for a crunchy texture and nutty flavor.
- Spices: Introduce warmth and depth by including a pinch of ground cinnamon, nutmeg, or even a dash of espresso powder to the dry ingredients.
SUBSTITUTIONS:
- Dairy Substitutes: If you don't have buttermilk, you can use a buttermilk substitute (1 tablespoon of white vinegar or lemon juice mixed with 1 cup of milk) or swap it with yogurt for a tangy touch.
Your Questions Answered
Yes, you can use Dutch-processed cocoa powder. It may result in a slightly different flavor profile, but it's a suitable alternative.
Sifting helps remove lumps and ensures an even distribution of leavening agents. It's recommended for a smoother batter, but you can skip it if needed.
Yes, you can use salted butter. To adjust for the salt content, start by adding a smaller amount of additional salt or none at all. Taste the frosting, and only add more salt if needed. This way, you can control the saltiness and avoid overdoing it.
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I hope you love these Moist Chocolate Fudge Cupcakes!! If you make them be sure to leave a comment and a rating. I would love to hear from you!
Bon Appétit, xoxo!
Chocolate Fudge Cupcake Recipe
Ingredients
Chocolate Fudge Cupcakes
- 1 cup (125g) all-purpose flour
- ½ cup (50g) cocoa powder (unsweetened)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- ½ cup olive oil
- 2 large eggs room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup boiling water
Chocolate Buttercream Frosting
- 1 cup unsalted butter softened
- ½ cup (50g) cocoa powder (unsweetened)
- 3 cups (375g) powdered sugar
- 4 tablespoon heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
For the Cupcakes
- Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together the buttermilk, olive oil, eggs, granulated sugar, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, using a hand mixer on low speed. Mix until just combined, being careful not to overmix.
- With the mixer still on low speed, gradually pour in the boiling water. Mix until the batter is smooth. The batter will be thin, but that's okay.
- Pour the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
For the Chocolate Buttercream Frosting
- In a large mixing bowl, beat the softened butter until creamy.
- Add the cocoa powder and beat until well combined.
- Gradually add the powdered sugar, alternating with heavy cream, and continue to beat until smooth and fluffy.
- Stir in the vanilla extract and salt.
- If the frosting is too thick, add more heavy cream, a tablespoon at a time, until you reach the desired consistency.
Assembly
- Once the cupcakes are completely cooled, frost them generously with the chocolate buttercream frosting using a spatula or piping bag.
- Optionally, garnish with chocolate shavings, sprinkles, or any other desired toppings.
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