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!
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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!
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Preheat your oven to 160C/140C fan, and get your cupcake cases ready.
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In a microwave proof bowl, add your chocolate and butter and heat and mix until melted. I usually do 30 second bursts!
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Pour the boiling water onto the coffee granules and mix until smooth – add the coffee mix into the chocolate/butter mix until smooth.
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Add the flour, cocoa powder, baking powder and sugar to a large bowl and whisk until distributed.
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Mix together the buttermilk, eggs and vanilla.
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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.
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Split the mixture evenly between the baking cases. I use regular baking cups from Iced Jems, and I fill them 2/3 full.
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Bake in the oven for 28-32 minutes, or until baked.
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Leave to cool fully once baked!
For the Frosting!
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Make sure your butter is at room temperature!
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Beat the butter on it’s own for a few minutes to soften!
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Add in the icing sugar and cocoa powder 1/2 at a time, and beat until combined.
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Add in the vanilla if using, and then the evaporated milk a little at a time beating fully in-between each go!
Decoration!
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Pipe onto your cupcakes how you please! I used a medium 2D closed star piping tip.
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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
Find my other recipes on my Recipes Page!
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J x
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