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.
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5 from 17 votes

BEST EVER Chocolate Fudge Cupcakes with Chocolate Fudge Buttercream

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.
Course Dessert
Cuisine French
Keyword chocolate fudge cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 380kcal
Author Veena Azmanov

Ingredients

For the Cupcakes

  • 113 grams Unsalted butter
  • 100 grams Light brown sugar
  • 100 grams Dark chocolate
  • 2 Eggs large
  • 1/2 cup Sour cream
  • 175 grams All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Vanilla

For the Buttercream 

  • 113 grams Unsalted butter 1 stick
  • 100 grams Chocolate Melted and cooled
  • 125 grams Powdered sugar/Confectioners sugar
  • 2 tbsp Fresh cream
  • 1 tsp Vanilla

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

Calories: 380kcal | Carbohydrates: 42g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 85mg | Sodium: 230mg | Potassium: 0mg | Fiber: 1g | Sugar: 28g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%