These Chocolate Fudge Cupcakes are the perfect chocolate cupcakes. They are moist, fluffy, and swirled with a whipped dark chocolate ganache frosting.
If chocolate recipes have your heart, then you can't miss trying this Ferrero Rocher Cake or this Bounty Coconut Cake.
Why This Chocolate Fudge Cupcake Recipe Works
- Recipe name: Chocolate Fudge Cupcakes
- Ready in: 1 hr 15 minutes (plus 6 hours of chilling time)
- Serves: 24 cupcakes
- Main ingredients: Chocolate, cream, flour, eggs, sugar, coffee, butter, cocoa, and sour cream.
- Perfect for: Birthday parties and chocolate lovers looking for a treat!
- Why I love it: The cupcakes are so soft and tasty, and pair well with the rich whipped ganache frosting that tastes like chocolate mousse.
- Calories: 248kcal
SUMMARIZE & SAVE THIS CONTENT ON
If you love trying out new cupcake recipes, then you have to try this recipe for Orange Cupcakes, these Pistachio and Raspberry Cupcakes, or these Pecan Pie Cupcakes.
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Key Ingredients
- Sunflower oil - Using vegetable oil in cupcakes helps them stay moist for longer! Use neutral-tasting sunflower oil or canola oil.
- Cocoa powder - Use quality unsweetened cocoa powder for this recipe.
- Strong-brewed coffee - I make a cup of strong coffee using ground espresso beans and a French press. You can also brew espresso or use ground espresso powder mixed with hot water.
- Sour cream - Used in the batter for an extra-moist crumb and can be substituted with plain Greek yogurt if needed.
- Dark chocolate - The frosting is made with dark chocolate and cream; I used 70% Lindt dark chocolate. Use the same or find another high-quality, great-tasting dark chocolate. You can choose to use dark chocolate chips or a slab of chocolate.
- Heavy cream - Choose a heavy cream with about a 37% fat content. Not pouring cream or double thick cream.
See the recipe card for full information on ingredients and quantities.
Variations
If you are short on time and would prefer a frosting that doesn't need chilling, use this recipe for Chocolate Frosting with Melted Chocolate instead.
So if you'd like to try a different frosting, check out this Orange Buttercream, this Raspberry Buttercream, or this Pistachio Buttercream recipe.
How to Make Chocolate Fudge Cupcakes
Chocolate Fudge Cupcakes
- Step 1: Preheat the oven to 180°C (350°F) and line 2x 12-hole cupcake pans with cupcake liners. Add the butter, oil, and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat until light and fluffy.
- Step 2: Add the eggs to the sugar and butter mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- Step 3: In a large bowl, sift together the flour, salt, and cocoa powder.
- Step 4: In a jug, mix together the cooled coffee, sour cream, milk, and vanilla.
- Step 5: With the mixer's motor running at medium-low speed, add the wet ingredients and the flour mixture to the egg and sugar mixture. Do this by alternating between the two. Starting with the flour and ending with the wet ingredients. Using a rubber spatula, scrape down the sides of the bowl and mix the cupcake batter again. Ensuring it is well mixed and lump-free.
- Step 6: Using a jug or ice-cream scoop, pour the chocolate cupcake batter into the prepared cupcake liners and bake in a preheated oven for about 15 minutes or until a skewer inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in their tin for about 5 minutes before transferring them to a wire rack to cool completely.
Chocolate Frosting
- Step 1: Add the heavy cream to a medium saucepan over medium heat and warm it until just before boiling.
- Step 2: Add the chocolate chips or the chopped chocolate slab to a large heatproof bowl. Pour the heated cream over the chocolate and allow the mixture to sit for about 2 minutes before stirring with a rubber spatula. Once all the chocolate has melted, the mixture should be smooth.
- Step 3: Place a piece of plastic wrap over the melted chocolate mixture and ensure the plastic wrap makes contact with the surface of the chocolate mixture. Allow the ganache mixture to set for about 6 hours in the fridge.
- Step 4: Once the cupcakes are ready to be frosted, beat the ganache using a handheld mixer or transfer it to the bowl of a stand mixer fitted with a whisk attachment. Beat for about 5 minutes until light and fluffy. Scrape down the sides of the bowl often. Add the frosting to a disposable piping bag fitted with your chosen nozzle, then pipe swirls of frosting onto the tops of the cupcakes. Serve and enjoy!
Storage
Cupcakes cool quickly and dry out just as quickly, so try to frost them the same day they are baked. If you don't have time to decorate the cupcakes the same day you bake them, store them in an airtight container or cover the cupcake trays with plastic wrap until the next day.
For any leftover frosted cupcakes, store them in an airtight container at room temperature for about 3 days.
Expert Tips
- Use an oven thermometer to check the true temperature of your oven.
- Don't overfill the cupcake cases, as this can lead to misshapen cupcakes.
- Make sure the butter is at room temperature before starting this recipe.
- Ensure the cupcakes have cooled completely before frosting.
- The ganache mix may be too hard to mix after sitting in the fridge at first, allow it to warm up for about an hour before beating if necessary.
Chocolate Fudge Cupcakes FAQs
Check your oven's temperature and ensure you haven't overfilled the cupcake cases. Overfilling the cases can result in misshapen cupcakes.
Wait - having room-temperature butter is the most important step in a successful batter and frosting. Choose to wait until the butter has reached room temperature before making this recipe, or cube the butter and heat it gently in the microwave, being careful not to melt it.
I always recommend using a kitchen scale rather than cups when baking, this way you can ensure you've measured properly and that your baked goodies come out perfectly.
To freeze these delicious chocolate ganache cupcakes, place any leftover cupcakes in a freezer-safe air-tight container and freeze them for up to three months. Defrost properly before consuming them.
More Easy Chocolate Cupcake Recipes
These are the perfect chocolate cupcakes to make for a birthday party or a weekend filled with entertaining! Although these might be the star of the show I think you should serve them with these delicious Condensed Milk Chocolate Truffles and these Smarties Cookies for a real party!
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at this Guava Cheesecake!
📖 Recipe
Chocolate Fudge Cupcakes
Equipment
- 2x 12-hole cupcake trays
- 24 cupcake liners
Ingredients
Chocolate Fudge Frosting
- 300 g heavy whipping cream
- 250 g dark chocolate chopped
Chocolate Cupcakes
- 100 g unsalted butter
- 100 ml sunflower oil
- 340 g sugar white, granulated
- 4 eggs extra-large
- 340 g self-raising flour
- 40 g cocoa powder
- 1 teaspoon salt
- 160 ml strong brewed coffee
- 120 g sour cream
- 140 ml milk whole
- 1 teaspoon vanilla extract
Instructions
Chocolate Fudge Frosting
- Add the chocolate chips or the chopped chocolate slab to a large heatproof bowl.
- Add the heavy cream to a medium saucepan set over medium heat, and allow the cream to warm until just before boiling.
- Pour the heated cream over the chocolate and allow the mixture to sit for about 2 minutes before stirring with a rubber spatula. Once stirred all the chocolate should've melted and the mixture should be smooth.
- Place a piece of plastic wrap over the melted chocolate mixture, and ensure the plastic makes contact with the surface of the chocolate mixture. Allow the ganache mixture to set for about 6 hours in the fridge.
Chocolate Cupcakes
- Preheat the oven to 180°C (350°F) and line 2x 12-hole cupcake pans with cupcake liners.
- Add the butter, oil, and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat until light and fluffy.
- Add the eggs to the sugar and butter mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- In a large bowl sift together the flour, salt, and cocoa powder.
- In a jug mix together the cooled coffee, sour cream, milk, and vanilla.
- With the mixer's motor running at medium-low speed, add the wet ingredients and the flour mixture to the egg and sugar mixture. Do this by alternating between the two. Starting with the flour and ending with the wet ingredients.
- Using a rubber spatula scrape down the sides of the bowl and mix the cupcake batter again. Ensuring that it is well-mixed and lump-free.
- Using a jug or ice-cream scoop, pour the chocolate cupcake batter into the prepared cupcake liners and bake in a preheated oven for about 15 minutes or until a skewer inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in their tin for about 5 minutes before transferring them to a wire rack to cool completely.
Decorating
- Once the cupcakes are ready to be frosted, beat the ganache using a handheld mixer or transfer it to a bowl of a stand mixer fitted with a whisk attachment. Beat for about 5 minutes until light and fluffy. Scrape down the sides of the bowl often.
- Add the frosting to a disposable piping bag fitted with your chosen nozzle and pipe swirls of frosting onto the top of the cupcakes. Serve and enjoy!
Notes
- The ganache mix may be too hard to mix after sitting in the fridge at first, allow it to warm up for about an hour before beating if necessary.
Mel says
My new favourite chocolate cupcake recipe! Thank you