Super Moist Chocolate Fudge Cupcakes
This is so much more than just your basic chocolate cupcake recipe! These fudgy chocolate cupcakes are incredibly moist, fluffy, and luxurious, with a silky chocolate frosting that will put basic buttercream to shame. You can even make them gluten free!
Ingredients
Moist Chocolate Cupcakes
- 1 cup all-purpose flour regular or gluten free
- 1 cup granulated sugar
- ⅓ cup Dutch process cocoa powder
- ¾ teaspoon baking soda
- ⅜ teaspoon salt
- 4 ½ fluid ounces hot coffee or water
- 3 tablespoons neutral-flavored cooking oil avocado, canola, vegetable, etc.
- ¼ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar or apple cider vinegar
Chocolate Fudge Frosting
- 4 ounces semisweet baking chocolate or chocolate wafers/discs) baking chocolate should be finely chopped
- 1 cup salted butter softened to room temperature
- 2 cups confectioner's sugar
- ⅓ cup Dutch process cocoa powder
- 1 ¼ teaspoons vanilla extract
Instructions
Cupcakes:
- Preheat oven to 350ºF and line a 12-cup muffin pan with paper liners.
- Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a small mixing bowl.1 cup all-purpose flour |1 cup granulated sugar |⅓ cup Dutch process cocoa powder |¾ teaspoon baking soda |⅜ teaspoon salt
- Pour the hot coffee into a separate, medium mixing bowl, followed by the oil, buttermilk, egg, vanilla extract, and vinegar (in order). Whisk together until smooth.4 ½ fluid ounces hot coffee or water |3 tablespoons neutral-flavored cooking oil |¼ cup buttermilk |1 large egg |1 teaspoon vanilla extract |1 teaspoon distilled white vinegar
- Add the dry ingredients to the wet mixture and fold in with a spatula just until evenly combined, without any clumps of flour or cocoa remaining. The batter should be fairly thin and fluid.
- Divide batter evenly between the prepared muffin cups. They should each be about ⅔ full. A large cookie scoop is helpful for portioning out the batter!
- Bake cupcakes at 350ºF for 20-23 minutes, until a toothpick inserted into the center of one comes out clean or with just a few moist crumbs, and the tops no longer appear wet. Place pan over a wire rack and cool completely before making frosting.
Frosting:
- Melt the chocolate in a microwave-safe bowl for 60 seconds. Stir and continue to microwave for 30 seconds at a time, stirring in between, until smoothly melted. Set aside to cool briefly while whipping the butter.4 ounces semisweet baking chocolate or chocolate wafers/discs)
- Using a handheld or standing electric mixer, beat softened butter on medium-high speed until texture is creamy and color has paled to a lighter shade of yellow.1 cup salted butter
- Sift the confectioner's sugar and cocoa powder into the bowl with the butter. Start the mixer on low speed and slowly pour in the melted chocolate. Add the vanilla extract and continue to beat until the frosting is smooth, scraping the bowl and beater down with a spatula as needed to ensure everything is incorporated.2 cups confectioner's sugar |⅓ cup Dutch process cocoa powder |1 ¼ teaspoons vanilla extract
- Pipe frosting onto the cooled cupcakes and garnish as desired.
Notes
Ingredient Notes and Substitutions:
- Dutch cocoa can be substituted with natural cocoa if needed, though the overall flavor will be slightly less rich and chocolatey.
- If using unsalted butter, add a heavy pinch of salt to the frosting.
Decorating:
- The cupcakes you see here were piped with an Ateco #827 star tip.
- Good garnish options include chocolate or rainbow sprinkles, mini chocolate chips, chocolate curls, and sparkling sugar.
Serving and Storing:
- Cupcakes are best served at room temperature, but any leftovers should be stored in an airtight container in the refrigerator and will keep for up to one week.
- Unfrosted cupcakes can also be stored in an airtight container at room temperature if you'd like to make them in advance and frost them the day you plan to serve them.
Nutrition
Calories: 345kcal | Carbohydrates: 53g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 276mg | Potassium: 161mg | Fiber: 3g | Sugar: 21g | Vitamin A: 506IU | Calcium: 26mg | Iron: 2mg
Nutrition information is an estimate per serving, calculated using standard ingredients. Actual values may vary based on brands used, measurement methods, and more.
Did you make this recipe?I’d love to hear from you - leave a rating and review!