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Best Chocolate Fudge Cupcakes and Chocolate Fudge Frosting

by Angela Roberts on March 31, 2013

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.

But I’ve also packaged this recipe in fuller sized cupcakes and the most adorable mini-bundt cakes that looked all dressed up and ready to be the centerpiece of Mr. ST’s birthday. I will post the specifics for how I glazed these first in a separate post because let’s face it, these chocolate beauties deserve a post all to themselves.

Chocolate Fudge Mini Bundt Cakes by Angela Roberts

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
Author: 
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.
Ingredients
  • 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
  • FROSTING INGREDIENTS
  • 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
Instructions
  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.
  6. FROSTING INSTRUCTIONS
  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.
Notes
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.

 

 

 

{ 63 comments… read them below or add one }

bellini March 31, 2013 at 9:40 pm

I AM in love Angela. I am on the lookout for cupcakes for my daughters upcoming wedding shower.

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angela April 1, 2013 at 12:38 pm

See Horsesavvy. She ate them. They are a winner. Good luck, Val with your shower.

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Lorraine @ Not Quite Nigella April 1, 2013 at 3:14 am

I’m a huge chocolate lover! Recently I had a cough and couldn’t eat chocolate for a few weeks and I was not happy! :P I would however have loved to have come back to the chocolate eating world with one of these :)

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Jen April 1, 2013 at 3:34 pm

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??

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angela May 15, 2013 at 11:36 am

Jen,
You can use regular cocoa if you can’t get dark. Still good. You know baking soda as bicarbonate of soda.

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Rosa April 1, 2013 at 4:00 am

Mmmhhh, those look and sound absolutely divine!

Cheers,

Rosa

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horsesavvyjen April 1, 2013 at 10:16 am

These were perfect in every way! Best chocolate cake ever!!

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Victoria April 1, 2013 at 1:11 pm

Looks awesome!! I will definitely try this out :)

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angela April 2, 2013 at 7:41 pm

Thanks Victoria. My friend horsesavvy swears by this being my best.

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Lynda - TasteFood April 1, 2013 at 2:23 pm

Wow. Thank you for sharing this! I want to make them right away. I love how dark the chocolate looks – a great sign.

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Lora April 1, 2013 at 5:24 pm

I can’t wait to have an excuse to try out this recipe. They look luscious and perfect.

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The Duo Dishes April 2, 2013 at 10:34 am

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.

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angela April 2, 2013 at 7:42 pm

Thanks Crystal, and yes great with a glass of cold milk.

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erin @ yummy supper April 2, 2013 at 1:57 pm

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.
xoxo
E

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angela April 2, 2013 at 7:42 pm

Thanks, Erin.
I go by my family and friends who’ve had all my chocolate cakes. It’s great.

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Maria Paray April 3, 2013 at 1:53 pm

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 ;-)

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Sylvie @ Gourmande in the Kitchen April 5, 2013 at 2:21 am

Yes most definitely a chocolate lover here, the cupcakes and mini bundts look amazing!

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Christi April 9, 2013 at 4:54 pm

These cupcakes are delicious.

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Kris April 11, 2013 at 6:07 pm

They look awesome, but they don’t have a strong enough chocolate flavor for me. They are kind of bland.

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angela May 15, 2013 at 8:18 am

Did you use the full 1 1/3 cups of cocoa, half dark and half regular?

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Barbara Beige April 15, 2013 at 8:55 pm

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!

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CathiWilson May 14, 2013 at 7:37 pm

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

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R.C. May 15, 2013 at 6:01 am

I notice the cocoa powder is listed twice. :)
Is this intentional?

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angela May 15, 2013 at 8:16 am

Yes, I used DARK cocoa and regular cocoa. If you only have one type you have to double it. I may go into the recipe and clear that up.

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tahera May 16, 2013 at 12:49 am

Hi,I don’t see the cocoa measuremnts in the cake batter,can you plz confirm

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Amy May 16, 2013 at 2:48 pm

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.

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CathiWilson May 19, 2013 at 9:33 am

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!

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Patty Johnson June 15, 2013 at 3:27 pm

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.

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Tracey June 30, 2013 at 2:22 pm

If I half the ingredients to make less cupcakes will the recipe still work?

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Tracey July 1, 2013 at 10:30 am

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

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Tracey July 2, 2013 at 5:26 am

Ok that’s it…bought some American measuring cups off amazon! Let the baking begin :o)

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Tracey July 3, 2013 at 2:16 pm

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?

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angela November 4, 2013 at 7:39 am

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).

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Fairy Vintagey July 15, 2013 at 9:17 pm

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!!!

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angela July 16, 2013 at 10:44 am

Well now that makes me very happy!

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Ari Jensen July 21, 2013 at 1:41 pm

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!!!

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Kimberley July 28, 2013 at 3:33 pm

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

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angela July 28, 2013 at 5:23 pm

You don’t want to use melted butter. Room Temperature.

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Kimberley July 29, 2013 at 6:31 am

Thank you!! I made them and they are delicious!!!! Very moist and chocolatey! I halved all the ingredients and still got 21 good sized cupcakes

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I do not even know how I ended up right here, but
I thought this put up was good. I don’t realize who you are but certainly you’re going to a well-known blogger if you are not already.
Cheers!

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bianca August 5, 2013 at 6:57 am

Can i use a freshmilk rather than buttermilk?

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Flora August 16, 2013 at 6:03 pm

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!

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Baking lover September 14, 2013 at 12:27 am

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! :D
P.s now the only thing I’m looking for is a good vanilla frosting recipe…. ;)

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Ginny September 18, 2013 at 3:31 pm

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!!!

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Kathie September 21, 2013 at 9:05 pm

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!

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The Sweet Zucchini September 29, 2013 at 8:35 am

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!

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angela September 30, 2013 at 10:39 am

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.

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Karen Willard October 3, 2013 at 10:07 pm

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.

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angela@spinachtiger October 4, 2013 at 7:32 am

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.

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Gwen October 6, 2013 at 4:00 am

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

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Karen Willard October 8, 2013 at 1:10 am

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. :)

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baking lover October 10, 2013 at 9:52 am

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….

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Jess October 30, 2013 at 3:22 pm

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!)

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angela November 4, 2013 at 7:37 am

Hooray. So glad you loved them, Jess. Thanks for stopping by.

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tere November 4, 2013 at 3:16 am

yummy chocolate cupcakes! made it yesterday and my friends love it :)

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angela November 4, 2013 at 7:38 am

Thanks for the nice feedback, Tere.

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Karen February 3, 2014 at 2:39 pm

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

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Meg Bullingham February 6, 2014 at 6:04 am

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?

Thanks!

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crystle March 18, 2014 at 4:51 am

heyyy 350?? C or F? tnx

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Tanya March 19, 2014 at 1:20 am

I was wondering if you could suggest an alternative to heavy cream? Would allpurpose cream be ok?

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Aaliyah March 21, 2014 at 3:20 pm

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

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EbonieC March 29, 2014 at 7:18 pm

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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