These chocolate fudge cupcakes are the ultimate luxury for any chocolate lover. Made with real chocolate in the batter as well as the frosting. The cupcakes are moist light with a soft crumb and the frosting is rich, dark and indulgent.
Table of Content
Sadly, summer is coming to an end here. Summer vacations are over and finally, the kids are back in school!! You get the exclamation mark, right? Ha!!
If you love chocolate, then you will agree with me - the more the better! It's all about making it more luxurious. This one is an absolute chocolate luxury. One single cupcake is all you need to go to cupcake heaven. It's rich, moist, soft and melts in the mouth. The frosting is rich dark and indulgent. What else can I say? My kids love it and grown-ups love it too! I often use dark chocolate like 80% for myself, which makes it's my weakness.
Ingredients and substitutes
- Chocolate - If you've been on my blog for a while, you know how I feel about chocolate. Guys, it has to be good quality, real chocolate. Not the baking chocolate! Not those cheap chocolate chips!! Use chocolate that you love to eat on its own. I use 70% Callebaut chocolate. And yet, any brand works great as long as it's good quality eating chocolate.
- Brown sugar - I'm using light brown sugar. But you can use dark brown as well. The dark brown gives an extra hint of that molasses and tastes absolutely heavenly. A bit fudgier. I find the light brown is just right and it pleases everyone.
- Sour cream - Adds that little zing and depth of flavor. Don't have sour cream? Just add the same amount of yogurt. BUT, yogurt will reduce the shelf life of the cupcakes. So, if you plan to use them in a day... go with yogurt. Having said that I have also shown you how to make sour cream at home.
Step by step instructions (pin)
Prepare
- Preheat the oven to 160 C / 320 F.
- Sift flour with salt, baking powder, and baking soda. Set aside.
- Prepare baking cups or cupcake wrappers in a muffin tray.
Make the cupcake batter
- Melt chocolate in a microwave safe bowl or double boiler until melted - Set aside to cool.
- Cream butter and sugar until light and fluffy.
- Add eggs, one at a time, scraping the sides of the bowl often.
- Next, add the sour cream and flour mixture in three batches.
- Add vanilla followed by the melted and cooled chocolate.
- Use an ice cream scoop to distribute the batter evenly between 12 cupcakes wraps.
Bake the cupcakes
- Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.
- Chill cupcake completely before you decorate.
Make the buttercream
- Melt chocolate in a microwave safe bowl or double boiler - Set aside to cool.
- Cream the butter, cream, and sugar until light and fluffy.
- Add vanilla and cooled melted chocolate.
- Mix well to combine (if chocolate is not cooled it will seize in the buttercream).
Pipe the buttercream
- Place buttercream into a piping bag with your favorite piping tip and pipe a swirl.
Storage
- These chocolate fudge cupcakes will stay at room temperature in good weather for up to 2 days.
- And in the fridge for about 4 days if wrapped well.
Don't forget to save this recipe on Pinterest for later.
You can also find a collection of my tutorials and recipes here on Pinterest.
You may also like
- Best Chocolate Cupcakes Recipe
- Devil's food chocolate cupcakes
- Chocolate cherry cupcakes
- One bowl chocolate cupcakes
- Three flavors - one recipe cupcake recipe
Recipe
BEST EVER Chocolate Fudge Cupcakes with Chocolate Fudge Buttercream
Print Pin RateCalories: 380kcal
Adjust Servings Here: 12 cupcakes
Description
These chocolate fudge cupcakes are the ultimate luxury for any chocolate lover. Made with real chocolate in the batter as well as the frosting. The cupcakes are moist light with a soft crumb and the frosting is rich, dark and indulgent.
Ingredients
For the Cupcakes
- 4 oz (113 g) Butter (1 stick, ½ cup) unsalted, room temperature
- ½ cup (110 g) Light brown sugar
- 4 oz (110 g) Dark chocolate
- 2 Eggs large
- ½ cup (120 ml) Sour cream
- 1 ½ cup (190 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Vanilla extract
For the Buttercream
- 4 oz (113 g) Unsalted butter (1 stick, ½ cup) room temperature
- 4 oz (113 g) Chocolate Melted and cooled
- 1 cup (120 g) Powdered sugar
- 2 tbsp Whipping cream
- 1 tsp Vanilla extract
Instructions
Prepare
- Preheat the oven to 160 C / 320 F.
- Sift flour with salt, baking powder, and baking soda. Set aside.
- Prepare baking cups or cupcake wrappers in a muffin tray.
Make Cupcake Batter
- Melt chocolate in a microwave safe bowl or double boiler until melted - Set aside to cool.
- Cream Butter and Sugar until light and fluffy.
- Add eggs one at a time scraping the sides of the bowl often.
- Next sour cream and flour mixture in three batches.
- Add Vanilla followed by the melted and cooled chocolate.
- Use an ice cream scoop to distribute the batter evenly between 12 cupcakes wraps.
Bake Cupcake
- Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.
- Chill Cupcake completely before you decorate.
Make the Buttercream
- Melt chocolate in a microwave safe bowl or double boiler - Set aside to cool.
- Cream the butter, cream, and sugar until light and fluffy.
- Add Vanilla and cooled melted chocolate.
- Mix well to combine (if chocolate is not cooled it will seize in the buttercream).
Pipe the Buttercream
- Place buttercream into a piping bag with your favorite piping tip and pipe a swirl.
Storage
- These cupcakes will stay at room temperature in good weather for up to 2 days.
- In the fridge for about 4 days if wrapped well.
Nutrition Information
Calories: 380kcalCarbohydrates: 42gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 85mgSodium: 230mgPotassium: 0mgFiber: 1gSugar: 28gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Divya
Thanks a lot for your quick response
Divya
Hi veena,
I tried this recipe. cupcake came out very well. But when I made cake using this recipe it was so soft and broken into pieces. Can you please suggest a fudge recipe for cakes with eggs. Thanks in advance.
Veena Azmanov
I will be uploading my chocolate fudge cake recipe layer cake soon, Divya. Thanks
Phillip
YOu always share recipes that work!! I love your blog. I had to make chocolate cupcakes but instead of making the simple chocolate cupcakes, I made these and the kids enjoyed everything to the last crumb. Thank you - Your writing style is unique and very helpful. Very well written recipes. Thanks
Veena Azmanov
Thank you so much, Philip. So happy my recipes always work for you. Yes, I do share only tired and tested recipes so I would have made it more than once before I share it. Thank you for coming back to write this feedback. So happy you enjoyed this recipe
momo
Hi
I am big fan of your recipes .I am not able to find the Sour cream Chocolate Cupcake recipe and I heard that these r divine. Please help.
Veena Azmanov
Thank you so much momo. Several of my cupcakes have sour cream in them so not sure which one you are referring to.
Ashley - Forking Up
Sometimes chocolate-on-chocolate is just too much for me, but the frosting on these looks nice and light. Great job!
Veena Azmanov
I know what you mean but this some how does go together well.
Catherine
These cupcakes look marvelous, Veena!
Veena Azmanov
Thank you Catherine
Christine
You can't go wrong with a delicious Chocolate Fudge Cupcake! So perfect for having guests over. I'd love to make these soon! 🙂
Veena Azmanov
Thank you Christine.. They sure are very impressive for entertaining. I hope you try them.
Noel Lizotte
Veena, I love your recipes! I'm not going to ever be able to do them justice. I mean, look at that perfect icing on every cup cake! sigh. In my dreams.
At least the ones I make will taste good ... even if they look half smushed.
Veena Azmanov
OH this one is reeally simple Noel. These swirls need the right piping tip! They will taste absolutely amazing so dont' worry!