There’s something a little magical about chocolate fudge cupcakes, isn’t there? Maybe it’s the way they make even a regular Tuesday feel like a celebration, or how one bite can instantly boost your mood—especially if that bite includes a swirl of rich, fudgy frosting. If you’ve been on the hunt for the best chocolate fudge cupcakes, this one’s for you.
I know you’re busy (believe me, I get it). Between school drop-offs, endless Zoom meetings, and trying to remember if you switched the laundry, you deserve a little indulgence. These chocolate fudge cupcakes with cocoa powder are rich, moist, and incredibly easy to make—even on your busiest day.
Why You’ll Love These Chocolate Fudge Cupcakes
Let’s be honest: not all cupcakes are created equal. These little chocolate beauties hit all the right notes—decadent, fudgy, and topped with a dreamy cocoa frosting that’ll make your kitchen smell like a bakery in Paris. Whether you’re baking for a birthday, a potluck, or just need a “just because” treat, these are the go-to.
Plus, they use cocoa powder (yes, even that trusty container in your pantry will do), and there’s no need for fancy ingredients or trips to a gourmet store.
Ingredients You’ll Need
For the Cupcakes:
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1 cup (125g) all-purpose flour
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1/2 cup (45g) unsweetened cocoa powder (Dutch-processed if you have it)
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1 tsp baking soda
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1/2 tsp salt
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1/2 cup (120ml) vegetable oil
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1/2 cup (100g) granulated sugar
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1/2 cup (100g) brown sugar, packed
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2 large eggs
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1 tsp vanilla extract
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1/2 cup (120ml) sour cream or plain yogurt
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1/2 cup (120ml) hot coffee or hot water (this deepens the chocolate flavor)
For the Fudge Frosting:
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1/2 cup (115g) unsalted butter
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2/3 cup (55g) unsweetened cocoa powder
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3 cups (360g) powdered sugar
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1/3 cup (80ml) milk (more as needed for desired consistency)
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1 tsp vanilla extract
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Pinch of salt
How to Make the Best Chocolate Fudge Cupcakes
Step-by-Step Instructions:
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Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
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In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
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In a large bowl, combine the vegetable oil, granulated sugar, and brown sugar. Whisk until smooth and glossy.
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Add in the eggs and vanilla extract, whisking again until fully incorporated.
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Stir in the sour cream (or yogurt)—this keeps your cupcakes moist and rich.
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Gradually add the dry ingredients to the wet, mixing just until combined.
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Slowly pour in the hot coffee (or water) and mix until smooth. The batter will be a bit runny—that’s okay!
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Divide the batter evenly among the liners, filling about 2/3 full.
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Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely before frosting.
To Make the Frosting:
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Melt the butter in a saucepan or microwave.
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Stir in the cocoa powder until smooth and glossy.
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Gradually add the powdered sugar, alternating with milk, until you get a spreadable, luscious consistency.
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Stir in vanilla extract and a pinch of salt.
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Frost those cooled cupcakes like the chocolate-loving goddess you are!
Tips for Next-Level Cupcake Success
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Don’t skip the hot coffee! It won’t taste like coffee (promise), but it will make your chocolate flavor pop.
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Out of sour cream? Plain Greek yogurt works great.
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If your frosting’s too thick, just add a splash more milk. Too runny? More powdered sugar. Easy peasy.
And hey, if your frosting isn’t Instagram-perfect, who cares? These cupcakes are all about flavor over flair. (But also, they freeze well if you want to save a few for your “treat-yourself” emergency stash.)
This Recipe’s My Little Secret Weapon
I started making these chocolate fudge cupcakes when my youngest declared that boxed mix “tasted like school lunch.” Ouch. So, I rolled up my sleeves, went back to basics, and came up with a homemade version we all fell in love with. Now it’s a must-bake for birthdays, bake sales—and yep, even random Tuesdays.
Serving Suggestions
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Top with sprinkles, crushed Oreos, or a drizzle of melted chocolate.
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Pair with a cold glass of milk (or wine, no judgment).
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Serve on a cake stand for a touch of “wow” at your next gathering.
Variations
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Peanut Butter Swirl: Add a dollop of peanut butter to the center before baking for a surprise treat.
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Mint Chocolate: Add 1/2 tsp peppermint extract to the batter or frosting.
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Mini Cupcakes: Bake for 10–12 minutes for perfect party bites.
Cooking Note
These cupcakes taste even better the next day—if they last that long! Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Nutritional Information (Per Cupcake Approx.):
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Calories: 340
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Protein: 3g
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Sodium: 190mg
FAQs
Q: Can I use regular cocoa powder instead of Dutch-processed?
A: Absolutely. Dutch-processed has a smoother, darker flavor, but regular works just fine for these chocolate fudge cupcakes.
Q: How do I store leftovers?
A: Store in an airtight container at room temp for 3 days or refrigerate up to a week. Want to freeze? Wrap individually and freeze for up to 2 months.
Q: Can I make these gluten-free?
A: Yup! Just swap in your favorite 1:1 gluten-free flour blend. Readers have loved this gluten-free chocolate recipe too!
Related Recipes to Try Next
And if you’re new to baking with cocoa powder, this guide to baking with cocoa from King Arthur Baking is super helpful.
Whether you’re baking for a crowd or treating yourself after a long day, these chocolate fudge cupcakes are a guaranteed hit. They’re easy enough for a weeknight and decadent enough for a celebration. Trust me—once you make them, you’ll keep coming back for more.
And if you do? Let me know how they turn out. I love hearing from you (and seeing those delicious pics)!