Chocolate Fudge Cupcakes!
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Easy, delicious and super insane chocolate fudge cupcakes with the ultimate chocolate buttercream frosting!
Chocolate fudge cupcakes
So the time has come, to morph my chocolate fudge cake into the very sort after chocolate fudge cupcakes. Honestly, this has been SO requested that I apologise that it’s taken so long. These are the most incredible cupcakes, so here they are.
From the start I will say that these are quite a bit more intense than the classic ‘chocolate cupcake’. If you are after something delicious, but easier and more basic, then check out my chocolate cupcakes recipe! They’re more chocolate Victoria sponge based, whereas these beauties are intense and wonderful and super fudgy like they should be.
The cupcakes
For the cupcake sponges, you need to use dark chocolate in the cake sponge as this is part of what makes it so fudgey, so PLEASE don’t switch it to milk chocolate. Don’t worry if you don’t like dark chocolate, they don’t taste bitter – they taste like a rich and delicious chocolate cake.
The cupcakes features coffee and even if you don’t like coffee, you need to use it – they don’t taste like coffee, it just makes the cupcakes super chocolate and heavenly.
The cupcakes use buttermilk which helps create moisture and creates the rise in the cupcakes and it’s great. Don’t worry if you can’t find it in the shops though, you can make it yourself – mix 1tbsp lemon juice with 250ml whole milk to create your own.
This sort of cake mixture is a lot thinner once you have made it, in comparison to a normal cake batter like a chocolate Victoria sponge. When I make it, I really just use my hand and a whisk and a spatula… there is no need for an electric mixer for these cupcakes as the batter is so easy to mix together.
Simple method
Melt the chocolate and butter, add in the dissolved coffee, whisk all the dry ingredients together, and whisk the eggs, vanilla and buttermilk together and you have a cake! They bake for about 20 minutes at 160ºfan, (or 30+ at 140ºc) and they are gloriously easy to create.
For the frosting, it’s just basically a cocoa powder American buttercream frosting, but mixed with evaporated milk. This is basically all that makes it special, but IT IS WORTH IT.
The evaporated milk is 100% worth the investment because it levels up the frosting so much. I tend to buy the mini tin size, so as there isn’t as much wastage, but with this recipe there is about half a tin left. I then use it up in another batch of cupcakes or use it in another recipe.
Decoration
The decoration of cupcakes like this is so easy, and I just adore something that is quick and easy to achieve. I went for adding my delicious chocolate fudge frosting to a large piping bag with my favourite piping tip, and swirled it onto the cupcakes.
I used a mixture of sprinkles on top as I love how it looks, but it’s entirely up to you how you decorate them – add fruit, a drizzle of chocolate, chocolates etc and you will have a winner.
Tips & Tricks
- This recipe is based on my chocolate fudge cake with a few changes to suit the cupcakes
- I used this medium 2D closed star piping tip
- And I used these gorgeous baking cups from Iced Jems
- The evaporated milk cannot be switched to condensed milk.
- The soured cream can be used, or the buttermilk.
- These cupcakes will last for 3+ days at room temperature
- These cupcakes will freeze for 3+ months easily
Chocolate Fudge Cupcakes!
Ingredients
For the Cupcakes!
- 100 g dark chocolate
- 100 g unsalted butter
- 1 tsp instant coffee
- 75 ml boiling water
- 100 g plain flour
- 20 g cocoa powder
- 1 tsp baking powder
- 200 g light brown sugar
- 2 medium eggs
- 75 ml buttermilk (or soured cream)
- 1/2 tsp vanilla (optional)
For the Frosting!
- 150 g unsalted butter (room temp - not stork/spread)
- 300 g icing sugar
- 35 g cocoa powder
- 1/2 tsp vanilla (optional)
- 75-100 ml evaporated milk
Decorations
- Sprinkles
Instructions
For the Cupcakes!
- Preheat your oven to 160C/140C fan, and get your cupcake cases ready.
- In a microwave proof bowl, add your chocolate and butter and heat and mix until melted. I usually do 30 second bursts!
- Pour the boiling water onto the coffee granules and mix until smooth - add the coffee mix into the chocolate/butter mix until smooth.
- Add the flour, cocoa powder, baking powder and sugar to a large bowl and whisk until distributed.
- Mix together the buttermilk, eggs and vanilla.
- Add the three mixes together - I pour the chocolate/coffee mix and the egg/soured cream mix into the dry ingredients and fold until smooth.
- Split the mixture evenly between the baking cases. I use regular baking cups from Iced Jems, and I fill them 2/3 full.
- Bake in the oven for 28-32 minutes, or until baked.
- Leave to cool fully once baked!
For the Frosting!
- Make sure your butter is at room temperature!
- Beat the butter on it's own for a few minutes to soften!
- Add in the icing sugar and cocoa powder 1/2 at a time, and beat until combined.
- Add in the vanilla if using, and then the evaporated milk a little at a time beating fully in-between each go!
Decoration!
- Pipe onto your cupcakes how you please! I used a medium 2D closed star piping tip.
- Sprinkle on your favourite sprinkles and enjoy!
Notes
- This recipe is based on my chocolate fudge cake with a few changes to suit the cupcakes
- I used this medium 2D closed star piping tip
- And I used these gorgeous baking cups from Iced Jems
- The evaporated milk cannot be switched to condensed milk.
- The soured cream can be used, or the buttermilk.
- These cupcakes will last for 3+ days at room temperature
- These cupcakes will freeze for 3+ months easily
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J x
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I want to use this frosting recipe (doesnt have to be chocolate flavoured, can be vanilla) but i need the frosting to be red…. Please tell me whats the best way to achieve this?
Hi! I just wanted to ask if I can substitute the brown sugar for caster sugar? Please do let me know! Thank you so much!
Yes, you can!
Absolutely delicious! Probably the best chocolate cupcakes I’ve ever made. Thanks for the wonderful recipe!
What can be used instead of evaporated milk?
Hi Jane,
This recipe says to bake for 28 – 32 mins but when you make this recipe on your Instagram you only say to bake for 20 mins.
Which is correct please? Many thanks.
Hi Jane can these be made in the 12 hole mini sandwich tin please.
Can you taste the coffee in this recipe at all?
Hi Jane
I love your recipes & have done several of the cup cake ones.
I normally bake them on fan 160. This recipe says Fan 140. Is this because they are fudgy?
Thank you
Hiya! Yes – follow the recipe for the best results! Hope this helps! x
Is the instant coffee needed? I don’t have coffee in the house
Hiya! I 100% recommend keeping it in as it really does enhance the chocolate flavour! Hope this helps! x
Hello I was just wondering what butter you use for the buttercream, I use willow but have found my buttercream isn’t as firm as I would like. Thank you
Hiya! I use supermarket own block butter. Hope this helps! x
Hi,
Please could anyone tell me how much lemon juice to add to the milk to make buttermilk.
Many thanks
Hiya! For every 250ml whole milk used, add 1 tbsp lemon juice. Hope this helps! x
Hi Jane!
I’m hoping to make this recipe with bon bon size cupcake cases – that is they have a base of 3.5 cm (which fits a mini-muffin baking tray I have). Will I have to reduce the time in the oven? I’m guessing by about 5 mins? Or should I go for the whole time you recommend?
Love your recipes, they are so well written and everything I’ve tried so far has come out amazing! You’ve really upgraded my cake-making efforts! This is the first time I’ll be deviating a little from your instructions though! :O
Hi Jane, I was wanting to make these as mini cupcakes. How long should I bake for that size- 15 minutes maybe? Thank you
These were sooooo good !! I found they were even better the day after making them. Thanks so much for sharing this amazing recipe <3
Hi Jane these look amazing!!
For the buttermilk, could you make it by adding white vinegar to milk? I see that mentioned online as a way to make homemade buttermilk, but I know that it’s a bit thinner than the real stuff. Thanks 🙂
Hiya! Yes you can, or use lemon juice rather than vinegar! Whisk it in and let it sit for 5 minutes before using! Hope this helps! x
Hi Jane can the coffee be taken out of the chocolate cupcake recipe
No, I would leave it in for best results. It doesn’t taste of coffee, it increases the chocolate taste. You can use decaf if it’s a caffeine issue x
Hi,
I was just wondering how long would these last decorated? How would you recommend to store these?
Thank you for your amazing recipes my go to site!
Hiya! These last for 3-4 days at room temperature. Hope this helps! x