Best Chocolate Fudge Cupcakes and Chocolate Fudge Frosting

Chocolate Fudge Cupcakes by Angela Roberts

Can I really say this is the best homemade chocolate fudge cake and best chocolate fudge frosting?

Yes, I think I can stand by it. And, the good news is, this recipe make a lot of cake. If you want over 48 mini cupcakes,  and 24 medium cupcakes or a triple layer cake, this is your baby. But, be warned this is a one bowl recipe that makes a lot of cake, so you may want to cut the recipe in half.

You want it easy? I have easy. No creaming the sugar and butter. Everything goes right into the mixer at once and it couldn’t be more perfect! Seriously, I wouldn’t lead you down the wrong chocolate cake path, because chocolate cake is serious business.

In this rough and tumble world we live in, chocolate cake is something we fall back on as one of life’s pleasures and ways to celebrate.

Best Homemade Chocolate Fudge Cupcake by angela roberts

This is it. I’ve tried a million recipes. The ones with coffee. The ones with hot boiling water. The ones with expensive chocolate. And, then I created my own recipe from taking all the recipes I’ve read and tried and I found the best way to make chocolate cake and chocolate frosting. The chocolate cake I’ve held in my chocolate cake dreams and  memories as the very best.  Moist,  yet full of body (unlike box cakes, my friends), chocolatey and seriously addicting. If you think you’re only going to take a bite, think again. Work out hard before you eat this cake, because you will not nibble. You will eat the whole thing.

This is very reason I made them in mini-cupcakes for this birthday party. It’s six months later and I’m still hearing about those being the best cupcakes they ever had.

I’ll let you in on a few secrets. I use less sugar in the cake than most bakers.  I use equal amounts of brown sugar to white sugar. I didn’t use coffee, which I think can be great but also a bit bitter, but I doubled the vanilla.  As for the frosting, I added in some cream cheese, and a good serving of heavy cream. I’m not about to cut down on calories when it comes to chocolate cake, which is how we celebrate most birthdays around here. One thing I might mention is that I usually double the chocolate frosting recipe below and there will be some left over, which isn’t a bad thing.

This is crowd pleaser. People love love love chocolate cake, and this recipe makes sure they stay in love. The only thing that makes this better is a side of vanilla ice cream.

Best Homemade Chocolate Fudge Cupcake 1 by angela roberts

How about you? Are you a chocolate lover? Does chocolate cake hold good memories for you?

4.5 from 11 reviews
Best Homemade Chocolate Fudge Cupcakes and Chocolate Fudge Frosting
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
Chocolate Fudge Cake recipe, enough to make a triple layer cake ,four dozen medium cupcakes, or 6 dozen mini cupcakes with rich dark chocolate fudge frosting.
  • 3⅓ cups all purpose flour
  • 1⅓ cups unsweetened cocoa powder (half dark unsweetened, half regular unsweetened cocoa powder)
  • 1 tablespoon baking soda
  • 1⅓ cup brown sugar
  • 1⅓ cups sugar
  • 1 teaspoon salt
  • 12 ounces butter (3 sticks)
  • 3 cups buttermilk
  • 2 teaspoons vanilla
  • 5 eggs
  • ½ cup dark chocolate cocoa
  • ½ cup regular unsweetened cocoa
  • 5 cups confectioner's sugar
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • ¾ cup heavy cream
  • 8 ounces butter (2 sticks)
  • 4 tablespoons cream cheese
  1. Sift together cocoa, flour, baking soda, salt into a bowl.
  2. Put flour mixture all the rest of the ingredients in mixer and mix for 3 minutes.
  3. Pour into cupcake pans or three cake pans.
  4. Bake at 350. Cupcakes take between 15-20 minutes. Mini bundt cakes take 20-25 minutes. One large cake takes between 50-55 minutes. Layer cakes take anywhere from 35-50 minutes.
  5. SPECIAL NOTE: Do not UNDER bake. Do a touch test. The cake should spring back to be done.
  7. Mix together butter and cream cheese.
  8. Mix confectioner's sugar with the cocoa powder.
  9. Add salt and confectioner's sugar and mix well.
  10. Pour in heavy cream which will begin to thin the frosting. Once the frosting is at the consistency you like, add in vanilla and mix until done. You can make the frosting a day ahead, cover with plastic and once ready to frost cakes, take out for 30 minutes.
You will need a total of 1⅓ cups cocoa for the cake batter. I use half of Hershey's dark cocoa and half regular cocoa.

This makes a lot of cake. I got 48 tiny mini cupcakes and 24 small cupcakes (regular size) from one batch. You may want to use this recipe when you have a big party, or you may want to cut the recipe in half.



    • Jen says

      This looks delish, and I wonder how to convert to Australian?
      What would I use for dark cocoa, baking soda…..
      Thinking miss NQN might know??

  1. says

    You can tell just how chocolately and moist these are from the pictures. The color is quite the piece of evidence! Chocolate with vanilla frosting has always been the favorite, but with a glass of milk chocolate on chocolate will do the trick.

  2. says

    Angela, I’m impressed! Getting to that point of total satisfaction with a classic takes a ton of work and experimentation. But your cupcakes look amazing. Moist chocolately and delish. Looking forward to trying your wonderful recipe.

  3. says

    All good things come to she who waits! My Easter isn’t until May, but can’t wait for Lent to be over so I can try these. Hey, maybe Chocolate Fudge Cupcakes with Frosting for Easter dessert, along with a couple of other things 😉

  4. Barbara Beige says

    These are the most incredible, delicious, decadent cupcakes I have ever tasted! My daughter and I made them today. They were worth every dish and measuring cup to wash and every ingredient and stick of butter. After the tragedies of today in nearby Boston, they were also comforting. Shared them with my neighbors who went crazy over them too. Got close to 40 cupcakes out of the recipe. We did a full and half batch of the frosting. Perfect. Absolutely perfect. You should get a Nobel Peace Prize or something for this recipe!

  5. CathiWilson says

    Am I missing something in the frosting instructions? I’m trying to find where you add the cocoa?

  6. Amy says

    I am confused by step 8 under the frosting section. You say add salt but salt isn’t one of the frosting ingredients. Can you please clarify.

  7. CathiWilson says

    My two year search for the perfect chocolate cake and frosting recipe is over! This one is just perfect! Super easy, the cake rose beautifully, the taste and texture is the best AND I was able to make a 3 layer cake + 14 cupcakes out of one batch of batter. Thank you!

  8. Patty Johnson says

    I made these for Father’s Day for a true chocolate lover and they were spot on. My husband and daughter loved them. Great recipe! Thanks so much.

  9. Tracey says

    Struggling to convert this recipe to English grams and ml!!!! Each conversion site says different things

  10. Tracey says

    Just gathering ingredients… What kind of brown sugar do I need? Light soft brown, dark soft brown, light or dark muscavado?
    Also, I’m a novice baker but I’ve been told to whisk butter and sugar first then fold in flour to give the cakes a light fluffy texture…is there a reason you put all ingredients in together?

    • says

      It has always worked to put it altogether, and that’s why this is the easiest chocolate cake to make (and it makes a lot, so great for parties).

  11. Fairy Vintagey says

    The elusive chocolate cake!! Omg Omg Omg…..This is an incredible recipe. I love you!! I have made this recipe several times and it is ah-mazing!!! Thank you thank you!! Like you I have tried a million and one different recipes and mine all flopped until this one came along!!! Frosting is perfection everything is perfection!! Easy easy!!!

  12. says

    Oh my Glob!!!!! By the looks of these cupcakes, you can say goodbye to the lame ones you buy at the store!!! I don’t like chocolate cupcakes unless they are SUPER chocolatley like these ones!!!

  13. Kimberley says

    It’s probably really obvious, but does the butter have to be melted? Or will the electric mixer work fine?

  14. Flora says

    Hi! Wanna try your recipe this weekend. Can i know how many cupcakes this recipe yeilds, and how many cups of the frosting? Thank you!

  15. Baking lover says

    This chocolate frosting is the best I’ve ever had.I hate the taste of buttercream so was desperate to find an alternative….and Voila I come across this recipe!Thankyou sooo much Angela!Now I can’t wait to try your chocolate cake!Mmm my mouth is watering already! 😀
    P.s now the only thing I’m looking for is a good vanilla frosting recipe…. 😉

  16. Ginny says

    Delicious! But next time I will definitely not dump all the ingredients together. Maybe my mixer bowl is smaller than most, but even starting on the lowest setting caused TONS of ingredients to explode out of the bowl and created a huge mess. Also, the cold buttermilk made the butter harden, so it never really mixed in completely. Not a deal-breaker, because the finished product was WORTH IT…just a tip to future bakers that the traditional order of mixing ingredients may save you some clean-up time in the end. Other than that, this is definitely a keeper!!!

  17. Kathie says

    thanks for the great recipe! Didnt make the cake yet but used the frosting on 300 cream filled cupcakes for a charity Bike Run tomorrow. My husband says it the most awesome frosting!

  18. says

    This is now my go-to chocolate cupcake recipe!! It is SO fudgey and delicious, everyone raves. I have made it several times and it always comes out great. Only note is that the frosting is not stiff enough for piping so I just slap some on top, but no one cares when it tastes this good!

    • says

      So glad you loved the cake. I have never had a problem piping the frosting. Next time only add in cream a little at a time to get consistency you want. Also refrigerate frosting for a little while if it seems too thin.

  19. says

    I’m sad. I just made your cupcakes and they sank and the bottom of the cupcake paper is greasy. Mine were also not fudgy but maybe that is due to the following. I researched a found that if you beat your cake too long (I beat 3 minutes on #2 setting on my KitchenAid) it puts too much air into the batter and that could be the problem. The other reason would be that they could be under baked. I did the tooth pick test and they came out clean but I found that you have to use the touch test to make sure the cupcake springs back. The cupcake is very moist with a fine crumb I just wish they wouldn’t have sank. Also, the recipe made 55 regular sized cupcakes! I must have pumped a lot of air into that batter! I’m surprised they are not floating! I had 7 more baking in the oven while I was writing this and I just took them out of the oven. I let them bake longer and they did not sink! I’m going to have to go with a lighter frosting since the cupcake is so light the fudge frosting may be too overwhelming.

    • says

      So sorry Karen,
      I just got your last email saying you realized the cupcakes were under baked. I’m going to go back into the recipe and edit it to make sure people do the touch test, as you suggested.

  20. Gwen says

    Is the butter suppose to be melted?? I put everything in and the butter did not incorporate and there turned out really dry :(

    • says

      The butter needs to be really soft but not melted. My butter did not all incorporate either, but it wasn’t completely at room temperature. Also, if you over-mix the batter after the flour goes in you will have a slightly tougher crumb. I would probably change the recipe directions:
      Mix flour, unsweetened cocoa powder, tablespoon baking soda, and salt and set aside.
      Cream the butter and sugar for 2 minutes.
      Add eggs one at a time until incorporated.
      Add vanilla
      Add the flour mixture one cup at a time alternating with buttermilk (mix on low speed) Do not beat over 2 minutes.
      I will try this recipe again. I hope this helps. :)

  21. baking lover says

    Can someone please give me a good vanilla frosting recipe?….P.s NOT buttercream….something that is tried and tested would be really appreciated!Thankyou….

  22. Jess says

    This is the best chocolate cake recipe I have ever made! Have used it lots and it comes out brilliantly every time whether cupcakes or a large cake. Amazing recipe!! (and the frosting is wonderful!)

  23. Karen says

    Hi I also thought you have to cream butter and sugars first. Then add eggs then The Vanellia then add flour mixture

  24. Meg Bullingham says

    Hi, just about to make your yummy-looking cupcakes for my boyfriends birthday and want to get them right. When you say brown sugar do you mean light soft, dark, muscovado, demerera?


  25. Aaliyah says

    I have all of the ingredients for the frosting except for the dark chocolate coco. What can I substitute for it?

  26. EbonieC says

    Hey, I made these cupcakes this morning and they don’t taste sweet like chocolate at all. It barely tastes like a cupcake. I went through the recipe twice to make sure I did not forget anything….I didn’t. Don’t know what I did wrong. Can you help? Any suggestions?


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