Chocolate Fudge Cupcakes
Indulge your sweet tooth with these irresistibly rich Chocolate Fudge Cupcakes, the perfect treat for chocolate lovers. Made with a blend of unsweetened cocoa powder and semi-sweet chocolate chips, these cupcakes deliver a deep, fudgy flavor in every bite. The recipe includes a unique twist with boiling water, creating a light yet moist texture that melts in your mouth. Quick to prepare with only 20 minutes of prep time, they’re ideal for baking beginners and seasoned pros alike. Perfectly portioned for 12 servings, these homemade chocolate cupcakes can be enjoyed as-is or topped with ganache, buttercream frosting, or a dusting of powdered sugar for an elegant touch. Whether it’s for a birthday, a holiday, or a midweek dessert craving, this easy Chocolate Fudge Cupcake recipe will become your go-to for all occasions!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup buttermilk
- 0.25 cup vegetable oil
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 0.5 cup boiling water
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisk until combined.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined.
Slowly add the boiling water to the batter, stirring continuously. The batter will be thin; this is normal.
Fold in the semi-sweet chocolate chips to evenly distribute them in the batter.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Optionally, top the cooled cupcakes with chocolate ganache, buttercream frosting, or powdered sugar before serving.
Nutrition Facts
Calories |
3353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 1962 mg | 85% | |
| Total Carbohydrate | 582.2 g | 212% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 370.8 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 421 mg | 32% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 2383 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
