Moist and Rich Chocolate Fudge Cupcakes
Indulge in ultimate chocolate decadence with these Moist and Rich Chocolate Fudge Cupcakes! Perfectly sweet, rich, and easy to make, these chocolate cupcakes are the perfect treat for any chocolate lover, especially when topped with my decadent chocolate fudge frosting!
As a a professional baker, I’ve learned that chocolate fudge cupcakes are a classic dessert that never fails to impress! They are rich, moist, and incredibly chocolatey, making them the perfect indulgent treat for any special occasion.
These cupcakes are made with a combination of cocoa powder and boiling water, which creates a smooth and velvety batter that bakes into a perfectly fluffy cupcake. The deep chocolate flavor is perfectly balanced with just the right amount of sweetness, so it’s not overpowering.
We use boiling water because the heat from the water will “bloom” the chocolate. This is just a fancy way of saying that it brings out and deepens the chocolate flavor.
What makes them extra fudgy is the addition of yogurt or sour cream, which adds a subtle tanginess that helps to balance all the flavors and textures. When topped with a generous dollop of chocolate fudge frosting, these cupcakes are the ultimate chocolate indulgence!
You can also top these cupcakes with a 3 ingredient whipped chocolate frosting, with an easy chocolate ganache frosting– or you can switch flavor profiles and use this cherry frosting for that classic combo.
What you need
Baking Instructions
Combine the dry ingredients: In a large mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and kosher salt. Whisk to combine.
Bake for 18 minutes. Cool completely before topping with chocolate fudge frosting. Enjoy!
If you are a serious chocolate lover make sure you dont miss out on this reader favorite Flourless Chocolate Cake, this Chocolate Loaf Cake, or these Chocolate Brownie Cookies that have 75 (!!) 5 star reviews!!
Moist and Rich Chocolate Fudge Cupcakes
Ingredients
- 1 cup sugar, (200g)
- 1 cup all purpose flour, (120g)
- ½ cup unsweetened cocoa powder, (42g)
- ½ tsp baking soda, (3g)
- ½ tsp Baking powder, (2g)
- ½ tsp kosher salt, (3.5g)
- 2 eggs, (100g)
- ½ cup plain yogurt, or sour cream (114g)
- 2 tbsp vegetable oil, (24g)
- 1 tsp vanilla extract, (5g)
- ⅓ cup boiling water, (71g)
Instructions
- Preheat the oven to 350° F. Line a 12 cup muffin tin with paper liners. Set aside.
- In a large mixing bowl combine the 1 cup sugar, 1 cup flour, ½ cup cocoa powder, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp kosher salt. Whisk to combine.
- Add in the 2 eggs, ½ cup yogurt, and mix. The mixture will be crumbly.
- Add in the 2 tbsp vegetable oil and 1 tsp vanilla extract, then slowly add in the boiling water. Make sure to mix well as some dry ingredients can get trapped on the bottom of the bowl. The mixture will be smooth now.
- Fill each muffin tin 3/4 of the way full with batter.
- Bake for 18 mins. Cool completely.
- Frost with chocolate fudge frosting.
