By Chocolate Fudge Cupcakes is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Chocolate Fudge Cupcakes captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chocolate Fudge Cupcakes becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Cupcakes:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
½ cup hot water or coffee (enhances the chocolate flavor)
For the Fudge Frosting:
1 cup semi-sweet chocolate chips
½ cup heavy cream
2 tablespoons unsalted butter
½ teaspoon vanilla extract
¼ cup chopped nuts (optional, for garnish)
PREPARATION STEPS
Preheat & Prepare:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Make the Cupcake Batter:
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, mix sugars, oil, eggs, and vanilla until smooth.
Gradually add the dry ingredients, alternating with buttermilk.
Stir in hot water or coffee until the batter is smooth.
Bake the Cupcakes:
Fill cupcake liners ¾ full with batter.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Let cupcakes cool completely.
Prepare the Fudge Frosting:
Heat heavy cream and butter in a saucepan until warm (do not boil).
Pour over the chocolate chips and let sit for 1 minute.
Stir until smooth and glossy, then mix in vanilla extract.
Let the frosting cool slightly to thicken.
Frost & Garnish:
Spoon or pipe the fudge frosting onto the cupcakes.
Sprinkle with chopped nuts for crunch.
Serve & Enjoy:
Let the frosting set slightly before serving. Enjoy the rich, chocolatey goodness!
Nutritional Information:
Prep Time: 15 minutes | Baking Time: 20 minutes | Total Time: 35 minutes
Kcal: 350 kcal per cupcake
Servings: 12
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
