There’s double the chocolate in these chocolate fudge cupcakes. The perfect chocolate cupcake and a rich and creamy chocolate frosting. 

And if you love chocolate cupcakes, you have to try these chocolate cheesecake cupcakes.

This recipe was first published here on 28th June 2016 and has been updated with new information and images.

A closeup of a single chocolate cupcake.

Why you’ll love them

These double chocolate cupcakes start with my absolute favourite chocolate cupcake recipe. They’re moist, intense chocolate flavour, light and fluffy and super simple to make.

This is my absolute favourite chocolate cupcake recipe. Since creating it, it’s the only one I use – you can see it in these black forest cupcakes and my salted caramel chocolate cupcakes.

Then the fudge comes in the form of an unapologetically rich chocolate buttercream. With both real chocolate and cocoa, plus a good dose of cream, in the frosting it has an amazing texture.

If you eat them immediately the frosting is rich, soft and creamy but if you let them sit a little while, the real chocolate in it firms up and gives a gorgeous fudgy texture. Either way, you win!

Ingredients you’ll need

Ingredients for chocolate fudge cupcakes on a marble surface.

Detailed quantities and instructions in the recipe card below.

  • Flour: Use plain flour / all-purpose flour.
  • Cocoa: I use dutch process cocoa in these for the rich flavour but regular unsweetened cocoa powder does work.
  • Baking soda and powder: Both baking powder and baking soda (aka bicarbonate of soda), combine to give these cupcakes perfect lift.
  • Butter: Use unsalted butter.
  • Sugars: There is both white and brown sugar in the cupcakes and icing sugar (powdered sugar) in the buttercream.
  • Eggs: Use large eggs, free range if you have the means.
  • Vanilla: Make sure to use pure vanilla extract – it actually intensifies the chocolate.
  • Buttermilk: Buttermilk keeps these cupcakes both moist and tender.
  • Chocolate: Grab some dark chocolate (50% cocoa solids / semi sweet) and one you enjoy eating as the flavour really comes through in the frosting.
  • Cream: Thickened cream / heavy cream is the best here.

How to make chocolate fudge cupcakes

You’re going to love this cupcake recipe – so easy with such perfect results.

A collage of 4 images showing how to make chocolate cupcakes.

Detailed quantities and instructions in the recipe card below.

  1. Dry ingredients: Start by combining the dry ingredients in a medium bowl and give them a good whisk to incorporate.
  2. Butter, sugar, eggs: In a separate bowl, add melted butter and sugar and whisk to combine. Add the eggs one at a time and whisk them in again just until combined, finally adding the vanilla.
  3. Combine both: Now you want to alternate ⅓ flour mixture with ½ the buttermilk, stirring each in with a spatula until just combined each time. Repeat until all gone.
  4. Fill cases and bake: It’s important to fill the cupcake cases only to ⅔ full otherwise they may overflow as they bake. Now bake them until a skewer or toothpick comes out with just a crumb or two attached. This will be 18-22 minutes depending on the baking pan you use.
  5. Cool: Let them cool on a wire rack to room temperature before frosting.

For the rich chocolate buttercream

This frosting has an intense chocolate flavour and starts out creamy (if you eat them straight away) but sets to a thicker texture once the chocolate in it sets. Both ways are ultra-delicious.

A collage of 3 images showing how to make chocolate fudge frosting.
  1. Stage 1: Start by beating the butter and sugar, just until it comes together. Add cocoa powder and beat again. It will be really thick at this stage so use a good strong spatula to scrape down the bowl often so it’s all beating in evenly.
  2. Stage 2: Now add the rest of the ingredients, just holding back half the cream and beat it on medium for 4-5 minutes until it’s thick but lightened.
  3. Stage 3: Add the rest of the cream and beat it through for 30 seconds and you’re done. As long as your cupcakes are cool, you can pipe this on immediately.

Tips and tricks

  • Don’t overmix the batter: Once you start adding flour, just stir until the mixture is just combined. If you overmix, you may end up with dense or tough cupcakes.
  • Don’t overfill the cupcake cases: This is really important or you may end up with overflowing cupcakes. They’ll still taste great but may not look so great. Just fill them to ⅔ full, no more.
A cupcake cut open to show the inside.

Storage

These cupcakes keep well at room temperature for a day or two. Longer than that and I’d recommend storing them in the fridge. Always keep them in an airtight container.

They’ll last up to 4-5 days and are still unbelievably moist after 2-3.

They can be frozen too. Again, make sure they’re frozen in an airtight container. Always bring cupcakes to room temperature before eating for the best texture and taste.

More recipes you’ll love

Top down view of 12 cupcakes with a bowl of sprinkles and piping bag.

IF YOU TRY THIS chocolate fudge cupcake recipe, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers too!

A batch of double chocolate cupcakes on a white marble surface.

Chocolate Fudge Cupcakes

Yield: 13 cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 50 minutes
5 from 7 ratings
These chocolate fudge cupcakes start with a light and fluffy yet moist chocolate cupcake and are topped with a decadent chocolate buttercream. This will send chocolate lovers hearts a flutter.
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Ingredients

FOR THE CHOCOLATE CUPCAKES

  • 130 g plain (all purp) flour (1 cup / 4.6oz)
  • 40 g dutch processed cocoa (½ cup / 1.4oz)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted and cooled (113g / 1 stick)
  • ½ cup caster (superfine) sugar (100g / 3.5oz)
  • ½ cup, packed brown sugar (100g / 3.5oz)
  • 2 large eggs, room temp
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk (180ml)

FOR THE CHOCOLATE FUDGE FROSTING

  • 226 g unsalted butter, softened (2 sticks / 1 cup / 8oz)
  • 55 g melted chocolate (50% cocoa solids) (2oz)
  • 2 ½ cups icing (powdered) sugar (325g / 11.5oz)
  • ¾ cup dutch process cocoa (70g / 2.5oz)
  • ½ cup thickened cream
  • 2 teaspoons vanilla extract

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • Preheat your oven to 350F / 180C / 160C fan and line your muffin tins with paper cases
  • In a medium bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
  • In a large bowl with a balloon whisk, beat together the melted butter and both sugars until combined.
  • Add the eggs one at a time, scraping down the sides of the bowl each time and beating until the mixture is smooth.
  • Add the vanilla and mix through.
  • Add ⅓ of the flour mixture to the wet ingredients. Stir through gently with your spatula until just combined.
  • Now add half of the buttermilk, mix gently again. Repeat this process – flour, buttermilk, flour – each time mixing until just combined. Be careful not to overmix.
  • Fill the cupcake cases to about only to about ⅔ full (IMPORTANT – careful not to overfill).
  • Bake in the oven for around 18-22 minutes (regular muffin tin cooks quicker than the silicone type). Turn the pan at the halfway point so they bake evenly. When a toothpick inserted comes out with just a crumb or two, they are done.
  • Cool in the tin for 5 minutes before turning out onto a cooling rack. Make sure they are completely cool before frosting.
  • FOR THE CHOCOLATE FUDGE FROSTING: Beat the butter and sugar in a bowl (or a stand mixer) on low speed until it comes together.
  • Add the cocoa then beat until it comes together again – you'll need to scrape down the bowl a couple of times and it will be very thick at this stage.
  • Add half the cream, the melted (but cooled) chocolate and the vanilla and beat for another 4-5 minutes on medium until much lighter and fluffy. Scrape down the sides of the bowl often.
  • Add the remaining cream and beat on low for 30 seconds or until incorporated. By now it should be lightened and soft but hold it’s shape. If too loose to pipe, just add a touch more sugar. The buttercream will firm up slightly as the chocolate in it re-sets.
  • Please take a moment to rate this recipe – it helps more than you know.

Notes

  1. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  2. All ovens vary – always test for doneness 3-5 minutes before the recipe suggests.
MORE CAKES AND CUPCAKES!
Calories: 466kcal
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Various
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.