Chocolate Fudge Cupcakes
Makes: 12–14 cupcakes
Prep Time: 20 minutes
Bake Time: 18–22 minutes
✅ Cupcake Ingredients
Dry:
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:
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)
Instructions
Preheat Oven to 350°F (175°C). Line a cupcake tin with paper liners.
Whisk Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Mix Wet Ingredients: In another bowl, beat sugar, oil, eggs, and vanilla until smooth. Stir in buttermilk.
Combine: Gradually add dry ingredients to the wet. Mix until smooth, then stir in hot water or coffee.
Fill Liners: Divide batter evenly, filling each about ⅔ full.
Bake: 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Chocolate Fudge Frosting
Ingredients:
½ cup (115g) unsalted butter
½ cup (45g) unsweetened cocoa powder
2 cups (240g) powdered sugar, sifted
¼ cup (60ml) whole milk (plus more as needed)
1 tsp vanilla extract
Pinch of salt
Optional: 2 oz (60g) melted dark chocolate for richer flavor
Instructions:
Melt butter in a saucepan over low heat. Stir in cocoa powder and whisk until smooth.
Remove from heat and add powdered sugar, milk, vanilla, and salt. Beat with a hand mixer until thick and glossy.
Add a little more milk if needed for a spreadable consistency. Mix in melted chocolate for extra fudginess, if using.
✨ Finishing Touches:
Pipe or spread frosting on cooled cupcakes.
Optional toppings: chocolate chips, sprinkles, fudge drizzle, or sea salt flakes.
💡 Tips & Variations:
Add a chocolate ganache core for a molten center.
Swap buttermilk for sour cream or Greek yogurt for a richer crumb.
Can be made a day ahead — store covered at room temp or refrigerated.