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–+ servings
Chocolate fudge cupcakes on an overturned pink plate.
5 stars (1 rating)

Moist and Rich Chocolate Fudge Cupcakes

Prep: 10 minutes
Cook: 18 minutes
cooling and frosting: 20 minutes
Total: 48 minutes
Servings: 12 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 a decadent chocolate fudge frosting!
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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.

Notes

STORAGE AND FREEZING

Storing: These chocolate fudge cupcakes can be stored in an airtight container at room temperature for up to 3 days. To keep them fresh for longer, store them in the refrigerator for up to a week. Just be sure to bring them to room temperature before serving so that they're nice and soft.
 
Freezing: Wrap each cupcake tightly in plastic wrap, then place them in an airtight container or freezer bag. When you're ready to enjoy them, let them thaw at room temperature for a few hours before frosting and serving.
Serving: 1cupcake, Calories: 148kcal, Carbohydrates: 27g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 29mg, Sodium: 177mg, Potassium: 92mg, Fiber: 2g, Sugar: 17g, Vitamin A: 50IU, Vitamin C: 0.1mg, Calcium: 33mg, Iron: 1mg
Course: Cupcake, Cupcakes, Dessert
Author: Sam Adler
Cuisine: American
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