You want chocolate fudge cupcakes made 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 fudge cake is something we fall back on as one of life’s pleasures and ways to celebrate.
This is it. I’ve tried a million recipes for chocolate fudge cupcakes. 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.
As for the chocolate fudge 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.
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.
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.
How about you? Are you a chocolate lover? Does chocolate cake hold good memories for you?
More Winning Chocolate Fudge Cupcakes
You can use the same recipe to make a triple chocolate cake or a mini cake.
Ice Cream Sundae Chocolate Cupcakes (too adorable to eat, almost).
Or simply make Chocolate Fudge Cupcakes with Vanilla Frosting
Let me know if you make these chocolate fudge cupcakes? You won’t be disappointed.
Make Cupcakes with Espresso Frosting
Make Cupcakes with Caramel Frosting
I do have this in a gluten free version that is amazingly close.
Gluten Free Chocolate Fudge Cupcakes
More Cupcake Recipes
More Chocolate Recipes from Spinach Tiger
- 3⅓ cups all purpose flour (order here)
- 1⅓ cups unsweetened cocoa powder (half dark unsweetened, half regular unsweetened cocoa powder) SEE NOTES
- 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 (order here)
- 5 eggs
- FROSTING INGREDIENTS
- ½ cup dark chocolate cocoa (order here)
- ½ cup regular unsweetened cocoa (order here)
- 5 cups confectioner's sugar
- ½ teaspoon salt
- 2 teaspoons vanilla
- ¾ cup heavy cream
- 8 ounces butter (2 sticks)
- 4 tablespoons cream cheese
- Sift together cocoa, flour, baking soda, salt into a bowl.
- Put flour mixture all the rest of the ingredients in mixer and mix for 3 minutes.
- Pour into cupcake pans or three cake pans.
- 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.
- SPECIAL NOTE: Do not UNDER bake. Do a touch test. The cake should spring back to be done.
- FROSTING INSTRUCTIONS
- Mix together butter and cream cheese.
- Mix confectioner's sugar with the cocoa powder.
- Add salt and confectioner's sugar and mix well.
- 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.
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.
Wow!! Can’t wait to try this!! Its great idea!! Wow very amazing Article.
Going to use this recipe to make a layer cake – would you use 8″ or 9″ pans?
can i use paper or foil cupcake wrappers?
Yes, Danielle, you can use any kind of wrapper.
does it stick less to either kind or doesnt it really matter?
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?
I have all of the ingredients for the frosting except for the dark chocolate coco. What can I substitute for it?
I was wondering if you could suggest an alternative to heavy cream? Would allpurpose cream be ok?
heyyy 350?? C or F? tnx
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!
Brown sugar can be light or dark. I use light.
Hi I also thought you have to cream butter and sugars first. Then add eggs then The Vanellia then add flour mixture
yummy chocolate cupcakes! made it yesterday and my friends love it 🙂
Thanks for the nice feedback, Tere.
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!)
Hooray. So glad you loved them, Jess. Thanks for stopping by.
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….
Is the butter suppose to be melted?? I put everything in and the butter did not incorporate and there turned out really dry 🙁
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. 🙂
I have this recipe so many times and it always works. You do have to make sure your butter is softened.
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.
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.
Fun solution …..pick the nowls and try again:). I’ll bet you learned more than those who got it right, but don’t know why. Loved your solutions.
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!
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.
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!
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!!!
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…. 😉
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!
Can i use a freshmilk rather than buttermilk?
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!
Looking for information on Cupcake Recipe Books?
Visit my website at http://www.easycupcakerecipes.net!
It’s probably really obvious, but does the butter have to be melted? Or will the electric mixer work fine?
You don’t want to use melted butter. Room Temperature.
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
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!!!
Well now that makes me very happy!
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!!!
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?
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).
Ok that’s it…bought some American measuring cups off amazon! Let the baking begin :o)
Struggling to convert this recipe to English grams and ml!!!! Each conversion site says different things
If I half the ingredients to make less cupcakes will the recipe still work?
YES
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.
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!
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.
I notice the cocoa powder is listed twice. 🙂
Is this intentional?
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.
Hi,I don’t see the cocoa measuremnts in the cake batter,can you plz confirm
Am I missing something in the frosting instructions? I’m trying to find where you add the cocoa?
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!
They look awesome, but they don’t have a strong enough chocolate flavor for me. They are kind of bland.
Did you use the full 1 1/3 cups of cocoa, half dark and half regular?
That’s pretty much impossible. If anything these can be too dark.
These cupcakes are delicious.
Yes most definitely a chocolate lover here, the cupcakes and mini bundts look amazing!
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 😉
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
Thanks, Erin.
I go by my family and friends who’ve had all my chocolate cakes. It’s great.
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.
Thanks Crystal, and yes great with a glass of cold milk.
I can’t wait to have an excuse to try out this recipe. They look luscious and perfect.
Wow. Thank you for sharing this! I want to make them right away. I love how dark the chocolate looks – a great sign.
Looks awesome!! I will definitely try this out 🙂
Thanks Victoria. My friend horsesavvy swears by this being my best.
These were perfect in every way! Best chocolate cake ever!!
Mmmhhh, those look and sound absolutely divine!
Cheers,
Rosa
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! 😛 I would however have loved to have come back to the chocolate eating world with one of these 🙂
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??
Jen,
You can use regular cocoa if you can’t get dark. Still good. You know baking soda as bicarbonate of soda.
I AM in love Angela. I am on the lookout for cupcakes for my daughters upcoming wedding shower.
See Horsesavvy. She ate them. They are a winner. Good luck, Val with your shower.