If you’re on the hunt for the perfect chocolate cupcake — rich, moist, and packed with deep chocolate flavor — look no further. These Fudge Chocolate Cupcakes are a chocolate lover’s dream. With a soft crumb, a fudgy interior, and gooey melted chocolate chips in every bite, this recipe is your go-to for birthdays, celebrations, or any time a chocolate craving hits.
Ingredients (Makes 12 Cupcakes):
Dry Ingredients:
- 1 cup (125g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
(Opt for Dutch-process cocoa for a deeper chocolate flavor) - 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk
(You can substitute with milk + ½ tbsp lemon juice, let it sit for 5 minutes) - ½ cup (120ml) hot water
(Use hot coffee instead to intensify the chocolate flavor)
Add-ins:
- 1 cup (175g) semisweet or dark chocolate chips
Instructions:
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease them. - Mix the Dry Ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. - Cream the Butter & Sugars:
In a large mixing bowl, cream the softened butter with the granulated and brown sugars until light and fluffy — about 2–3 minutes. - Add the Eggs & Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Incorporate the Dry Ingredients:
Alternately add the dry ingredient mixture and the buttermilk to the wet ingredients in batches, starting and ending with the dry. Mix until just combined — do not overmix. - Add the Hot Liquid:
Slowly pour in the hot water or coffee while stirring gently. The batter will be thin — that’s normal and ensures moist cupcakes. - Fold in the Chocolate Chips:
Stir in the chocolate chips until evenly distributed throughout the batter. - Fill & Bake:
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. - Cool:
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
Serving Suggestions:
These cupcakes are divine on their own, but you can elevate them with a swirl of chocolate ganache, cream cheese frosting, or a dollop of whipped cream. Top with sprinkles, berries, or a dusting of powdered sugar for extra flair.
Final Thoughts:
These Fudge Chocolate Cupcakes are rich, indulgent, and surprisingly easy to make. Whether for a party or a midweek pick-me-up, they never disappoint. Try them once, and you’ll be hooked — just be ready to share the recipe when everyone asks!
Enjoy ❤️
