chocolate fudge cupcakes

The Best Ever Chocolate Fudge Cupcakes are better than any cupcake you have tasted.  Moist chocolate cake iced with the most decadent, smooth and creamy chocolate fudge icing.  You are in for a treat! 

The Best Ever Chocolate Fudge Cupcakes

Cup All Purpose Flour

Cup Granulated Sugar

Cup Cocoa Powder

tsp Baking Powder

¾ tsp Baking Soda

tsp salt

½ Cup Buttermilk

¼ Cup Vegetable Oil

½ tsp Vanilla Extract

½ Cup Boiling Water

Preheat oven to 350 degrees F and line a regular size cupcake pan with 12 cupcake liners

In a medium bowl, combine the flour, sugar, cocoa powder, salt, baking soda and baking powder; whisk until combined, set aside

In a large bowl or bowl of an electric mixer, whisk together buttermilk, oil, egg, and vanilla extract

Add the dry ingredients into the wet ingredients and whisk until the batter is smooth and all ingredients are fully incorporated

Add the boiling water to the batter and slowly whisk until fully combined

Using a ice cream scoop, divide the chocolate cupcake batter into the lined cupcake pan until each are about are ¾ full

Bake at 350 degrees for 14-16 minutes or until the cupcakes springs back at the touch

Allow the cupcakes to cool for 10-20 minutes before removing from the pan and icing with Chocolate Fudge Frosting

Using a star tip and a pastry bag, pipe the Chocolate Fudge Frosting on the Chocolate Cupcakes

Garnish with chocolate sprinkles or a decoration of your choice!

These Chocolate Fudge Cupcakes are so moist and chocolatey from the addition of sour cream and freshly brewed hot coffee! And the cream cheese frosting provides the perfect balance with a bit of sweetness.

Chocolate Fudge Cupcakes with Cream Cheese Frosting

cocoa powder

coffee,

sour cream

vanilla

unsalted butter, room temperature

sugar

light brown sugar, packed

eggs, room temperature

all-purpose flour

baking soda

salt

(1 stick) unsalted butter, room temperature

cream cheese, brick-style, room temperature

Make the Cupcakes: Preheat oven to 350°F. Line muffin pan with cupcake liners or place paper cupcake cups on a sheet tray and set aside. In a medium bowl, whisk together the cocoa powder, coffee, sour cream, and vanilla to make a shiny fudge. Set aside. In the bowl of a stand mixer, beat the butter until smooth and shiny, about 2-3 minutes. Add the granulated and brown sugars and continue beating until fluffy, and then beat in the eggs one at a time, mixing between each addition. In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture in thirds, alternating with the fudge mixture, scraping down the bowl several times as you go. Divide the batter between the cupcake liners and bake for 28 - 30 mins. A toothpick inserted into the center of the middle cupcake should come out clean when they are done. If there's batter on the toothpick, continue baking for a few minutes more until it comes out clean. Let the cupcakes cool before turning them out on a wire rack to cool completely before frosting.

Make the Frosting: In the bowl of a stand mixer, beat the butter and cream cheese on medium to high speed until smooth and creamy, about 2-3 minutes. Add in vanilla and salt and mix well to combine. With mixer on low, gradually add the powdered sugar one cup at a time until completely combined and no dry spots are left. Frost cooled cupcakes.

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Top 2 chocolate fudge cupcakes recipes from across the web

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The most viewed chocolate fudge cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine