Chocolate Fudge Cupcakes

chocolate fudge cupcake centered with other cupcakes behind it

These moist chocolate fudge cupcakes are topped with the fudgiest chocolate ganache frosting! They're so easy to make, no mixer required.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 50

Bake 25

Total Time 1 15

Servings cupcakes

Calories 381

Author Gabby Kislanko

Equipment

cupcake tin
Mixing Bowls

Ingredients

Chocolate Cupcakes

1 cup all-purpose flour
¾ cup granulated sugar
½ cup unsweetened Dutch processed cocoa powder
⅛ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
1 egg
½ cup water, hot
½ cup sunflower or canola oil (or other neutral oil)
¼ cup milk (regular or dairy free)
1 teaspoon vanilla extract

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)

US Customary - Metric

Instructions

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.

Chocolate Cupcakes

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 2/3 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!

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Cocoa Powder: I recommend using dutch processed cocoa powder.

Measuring Flour and Cocoa Powder: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Do the same for the cocoa powder.

Ganache: Either let the ganache firm up at room temperature or in the fridge if you are short on time.

Storage and Freezing: Once the cupcakes are frosted, store them in an airtight container at room temperature for up to 5 days. You can place any leftover buttercream in the fridge or freezer.

Freezing: Let cool completely, then wrap each one individually in plastic wrap and place in a large freezer bag or container. Store in the freezer in a spot where they won't get squished. Use within 2-3 months. Let thaw at room temperature completely before frosting.

Nutrition