Super Moist Chocolate Cupcakes with Fudge Frosting

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Super Moist Chocolate Cupcakes with Fudge Frosting

Decadent, fluffy, and rich—these chocolate cupcakes are every chocoholic’s dream come true.

If you’re looking for the ultimate chocolate cupcake that delivers deep cocoa flavor, a soft, moist crumb, and an irresistible fudge frosting, you’ve just found it. This recipe makes 14 perfectly tender cupcakes that are easy to bake and even easier to love.

Ingredients

For the Chocolate Cupcakes

  • 95g (¾ cup) all-purpose flour
  • 42g (⅓ cup) unsweetened cocoa powder
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • 100g (½ cup) granulated sugar
  • 100g (½ cup) brown sugar
  • 80ml (⅓ cup) vegetable or canola oil
  • 2 tsp pure vanilla extract
  • 120ml (½ cup) buttermilk, at room temperature

For the Fudge Frosting

  • 1 cup melted chocolate fudge (use high-quality fudge or melt your own)
  • 1–2 cups powdered sugar
  • 3–4 tbsp heavy cream (as needed for texture)

Instructions

1. Preheat and Prep

Preheat your oven to 350°F (177°C). Line 14 cupcake cups with paper liners—12 in one pan, and 2 in a second pan.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together:

  • Flour
  • Cocoa powder
  • Baking powder
  • Baking soda
  • Salt

Break up any lumps for a smooth batter.

3. Mix Wet Ingredients

In a separate bowl, whisk together:

  • Eggs
  • Granulated sugar
  • Brown sugar
  • Oil
  • Vanilla extract

Whisk until the mixture is smooth and light.

4. Combine Wet and Dry

Add half the wet mixture and half the buttermilk to the dry ingredients. Stir gently until just combined. Add the remaining wet mixture and buttermilk and mix until the batter is smooth and slightly thin—this ensures super moist cupcakes.

5. Fill and Bake

Fill each liner only halfway to allow room for rising. Bake in the preheated oven for 18–21 minutes. Check doneness with a toothpick—when it comes out clean or with a few moist crumbs, they’re ready.

Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Make the Fudge Frosting

  1. Melt the fudge (if solid) in 20-second microwave intervals, stirring between each.
  2. In a bowl, beat the melted fudge with 1 cup powdered sugar until smooth.
  3. Add more powdered sugar as needed to thicken.
  4. Slowly mix in heavy cream until the frosting is silky, spreadable, and pipeable.

Frost and Decorate

Once the cupcakes are completely cool, frost using a spatula or a piping bag for swirls. For an extra touch, top with:

  • Mini chocolate chips
  • Shaved chocolate
  • Sprinkles

Storage

Store any leftovers in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for 15 minutes before serving to regain their soft texture.

Tips for Perfect Cupcakes:

  • Use room temperature ingredients for better mixing and texture.
  • Don’t overmix the batter—gentle folding ensures tenderness.
  • Try espresso powder (just ½ tsp) in the batter to deepen the chocolate flavor.

These chocolate cupcakes are a guaranteed crowd-pleaser—whether for birthdays, celebrations, or just a cozy evening treat. Give them a try and fall in love with every fudgy bite.

 

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