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These moist chocolate fudge cupcakes are topped with the fudgiest chocolate ganache frosting! These chocolate cupcakes are perfect for chocolate lovers, plus they're so easy to make, no mixer required.
Is there anything better than a chocolate cupcake? These chocolate fudge cupcakes are based off of my chocolate fudge cake recipe. They are so perfect for birthday parties, celebrations, or if you just feel like making cupcakes!
Just like the fudge cake, you won’t need a mixer to make these chocolate cupcakes. Plus, the fudgy chocolate ganache topping only needs 3 simple ingredients!
After making these cupcakes, there is no way you’re ever going to buy a box mix again!
Why You'll Love These Chocolate Fudge Cupcakes
- Chocolate fudge cupcakes use simple pantry ingredients, no fancy ingredients.
- You don't need a mixer for any part of this recipe!
- The chocolate cupcakes have an oil base, which will keep them moist and soft for days.
- You can easily make these cupcakes dairy free and gluten free, so they’re perfect for those with food allergies.
- This might be the most indulgent fudge frosting you’ve ever tasted!
- Flour: I’ve tested these cupcakes with all purpose flour, but if you’re gluten free you can use gluten free 1-1 all purpose baking flour instead.
- Oil: make sure you use a neutral oil like sunflower or vegetable oil.
- Milk: you can use regular milk or vegan milk if you’re dairy free.
- Cocoa Powder: For rich chocolate cakes and cupcakes, I always recommend dutch processed cocoa powder.
- Honey: I’m using a little bit of honey to sweeten the ganache.
- Chocolate: I’m using semisweet chocolate here, but if you want the ganache to be sweeter you can use milk chocolate. You can also use dark chocolate for a less sweet option!
- Heavy Cream: feel free to use regular heavy cream or if you’re dairy free, use a dairy free heavy cream like full fat coconut milk. If you’re using coconut milk, make sure you give it a shake before using!
Step by Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Start with making the chocolate fudge ganache. Chop up your chocolate and place in a heatproof bowl. Pour the heavy cream or coconut cream in a small saucepan and place over medium heat.
Step 2: Once it begins to simmer, take it off the heat and pour over the chocolate. Stir with a wooden spoon until the chocolate has completely melted. Add the honey to taste. Let the ganache sit at room temperature for 1-2 hours.
Step 3: Preheat your oven to 350°Fahrenheit and line a cupcake tin with 12 liners. Set aside.
Step 4: In a large bowl, whisk together the flour, cocoa powder, sugar, salt, baking powder and baking soda.
Step 5: Add the egg, oil, vanilla extract, milk and hot water and mix until smooth.
Step 6: Pour the cupcake batter into the liners, filling them until they’re ⅔ full. Bake in the preheated oven for 11-15 minutes. You’ll know they’re done when a toothpick inserted in the middle comes out clean with no crumbs.
Step 7: Let the cupcakes cool in the cupcake pan for 10 minutes, then remove to a wire cooling rack to cool completely.
Step 8: Once the cupcakes are completely cool, use a handheld mixer to beat the chocolate ganache until it is spreadable. Pipe or spread the fudge frosting over the cooled cupcakes.
FAQs and Expert Tips
It is totally normal for this cupcake batter to be very liquidy and not like a thick cake batter. This is an oil based recipe, not a butter based recipe, so the batter will be runny.
Plus, we’re adding hot water to help bloom the cocoa powder (which provides a richer flavor and darker color), so that is going to make the cupcake batter runnier.
If it’s the middle of summer or your kitchen is warm, then your chocolate ganache might start melting. I recommend keeping it in the fridge before decorating, and storing the frosted cupcakes in the fridge too.
I don't recommend it! Natural cocoa powder interacts differently with baking soda and baking powder than dutch processed cocoa powder.
Not sure what your cocoa powder is? Check the ingredients label! If it mentions alkali or acidity regulators, then you’ve got dutch processed cocoa powder.
- I always recommend using a kitchen scale to weigh your ingredients! It is so easy to add too much flour and cocoa powder if you’re using measuring cups, leading to dry cupcakes. If you only have measuring cups on hand, make sure you’re using the scoop and level method for both the flour and cocoa powder.
- In a rush and need that ganache to set faster? Place it in the fridge!
- When heating the heavy cream, let it come to a simmer and not a boil before pouring over the chocolate.
- If your chocolate hasn’t completely melted after you’ve added the hot heavy cream and stirred it, you can pop it in the microwave for 5-10 seconds.
Storage and Freezing Instructions
Once frosted, keep the decorated chocolate fudge cupcakes in the fridge in an airtight container for up to 5 days.
More Chocolate Recipes You'll Love
Chocolate Fudge Cupcakes
- cupcake tin
- Mixing Bowls
Fudgy Ganache Frosting
- 1½ cup heavy cream or full fat coconut cream
- 12 oz milk, semisweet, or dark chocolate, chopped (or chocolate chips)
- ½-1½ Tablespoon honey (adjust as needed to make ganache sweeter)
Fudgy Ganache Frosting
- Start by making the chocolate fudge ganache. Chop the chocolate and place in a heat proof bowl. Pour the heavy cream (or coconut cream if you’re dairy free) into a small saucepan and place over medium heat.
- Heat until it simmers, then pour over the chopped chocolate. Stir together until the chocolate has melted completely. Add the honey to taste. Refrigerate until it sets and thickens into a spreadable/pipe-able consistency.
- Preheat your oven to 350°Fahrenheit and line a cupcake tin with 12 liners.
- In a large bowl, whisk the flour, cocoa powder, sugar, salt, baking powder and baking soda together.
- Add in the egg, vanilla extract, oil, milk, and hot water, then mix until the cupcake batter is smooth.
- Pour the cupcake batter into the liners, filling up to ⅔ full and bake for 11-15 minutes. A toothpick inserted in the middle should come out clean.
- Let cupcakes cool in the pan for 10 minutes, then remove and let cool on a wire cooling rack.
- Once the cupcakes have cooled completely, use a hand mixer to beat the chocolate ganache until it is spreadable. Pipe of spread over the cooled cupcakes and let it firm up before serving. Enjoy!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.