Chocolate Fudge Cupcakes
Rich, moist chocolate fudge cupcakes topped with silky buttercream or glossy ganache. Perfect for birthdays, holidays, or any sweet craving.
Yield: 12 cupcakes
Calories: 220kcal
Cost: $5
Equipment
- Muffin tin (12-cup)
- Cupcake Liners
- Mixing bowls
- Electric mixer (or whisk)
- Wire cooling rack
- Measuring Cups and Spoons
Materials
Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter or neutral oil
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Optional Frostings
- Chocolate buttercream frosting for a classic finish
- Chocolate ganache for a glossy, rich topping
- Chocolate pearls for decoration
Instructions
- Line a 12-cup muffin tin with paper liners. Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. If using oil, whisk with sugar until smooth.
- Mix in eggs one at a time, then stir in vanilla extract.
- Alternate adding the dry mixture and buttermilk into the butter mixture. Begin and end with dry ingredients. Mix until just combined.
- Spoon batter into cupcake liners, filling each two-thirds full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer cupcakes to a wire rack. Allow to cool fully before frosting.
- Frost with chocolate buttercream, drizzle with chocolate ganache, and add chocolate pearls if desired.
Notes
These cupcakes can be baked a day ahead and stored in an airtight container.
For longer storage, freeze unfrosted cupcakes for up to 2 months.
You can make this recipe into an 8-inch cake instead of cupcakes just adjust the baking time to 30–35 minutes.