Fudge Cupcakes by Joanne Fluke
Indulge in the rich, chocolatey decadence of Fudge Cupcakes by Joanne Fluke, a perfect blend of classic flavors and luscious texture. These cupcakes are made with unsweetened cocoa powder, a touch of boiling water for ultimate moistness, and a hint of pure vanilla extract, creating a dessert that’s delightfully tender and deeply satisfying. With a quick 20-minute prep time and simple yet effective baking techniques, this recipe is ideal for both seasoned bakers and beginners. Whether frosted with silky chocolate ganache or creamy buttercream, these cupcakes are a versatile treat for any occasion, from parties to quiet indulgent evenings. Perfectly portioned in a 12-cup muffin pan, these homemade cupcakes are a celebration of timeless baking made easy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1.25 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cups whole milk
- 0.5 cups boiling water
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition.
Mix in the vanilla extract until combined.
Gradually add the flour mixture to the wet ingredients, alternating with the whole milk. Begin and end with the flour mixture, mixing just until combined. Avoid overmixing.
Carefully stir in the boiling water. The batter will be thin, but this is normal and ensures a moist cupcake.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frost with your favorite frosting, such as chocolate ganache or buttercream, and enjoy!
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 499.6 g | 182% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 264.7 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 552 mg | 42% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 2568 mg | 55% | |
*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.
