March 2, 2019
Chocolate Fudge Cupcakes!
*This post may contain affiliate links. Please see my disclosure for more details!*
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.
Dark chocolate
The dark chocolate in the cake sponge is part of what makes it so fudgey, so PLEASE don’t switch it to milk chocolate. If you don’t like dark chocolate, these probably aren’t for you… but if you like a rich and delicious chocolate cake, then you are in luck.. because they are INCREDIBLE.
Cake mixture
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 with this cake! Yeah you need three different bowls, but its 100% worth it!
Simple method
Melt the chocolate and butter, add in the coffee, whisk all the dry ingredients together, and whisk the eggs, vanilla and buttermilk together and you have a cake! The best thing I did for this sponge was to bake the full cake at 140C Fan, so I stuck with it for these cupcakes. It does mean that they take longer to bake, 30 minutes in reality, but it makes them so ~moist~ and soft.
Buttercream
For the frosting, it’s just basically a cocoa powder buttercream frosting, but mixed with evaporated milk. This is basically all that makes it special, but IT IS WORTH IT. 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!
Buttermilk
For the buttermilk, it’s worth buying (or making), but if you have any leftover, make some buttermilk scones! HEAVEN. Especially if you spread some of the frosting on, because it is just honestly the best and I would eat it with a spoon. All day long.
I hope you love these seriously fudgey and delicious chocolate fudge cupcakes, as they are my new favourite. ENJOYYYY! xxx
Chocolate Fudge Cupcakes!
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!
- Preheat your oven to 160C/140C fan, and get your cupcake cases ready.
- In a microwave proof bowl, add your chocolate and butter and heat and mix until melted. I usually do 30 second bursts!
- Pour the boiling water onto the coffee granules and mix until smooth - add the coffee mix into the chocolate/butter mix until smooth.
- Add the flour, cocoa powder, baking powder and sugar to a large bowl and whisk until distributed.
- Mix together the buttermilk, eggs and vanilla.
- 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.
- Split the mixture evenly between the baking cases. I use regular baking cups from Iced Jems, and I fill them 2/3 full.
- Bake in the oven for 28-32 minutes, or until baked.
- Leave to cool fully once baked!
For the Frosting!
- Make sure your butter is at room temperature!
- Beat the butter on it's own for a few minutes to soften!
- Add in the icing sugar and cocoa powder 1/2 at a time, and beat until combined.
- Add in the vanilla if using, and then the evaporated milk a little at a time beating fully in-between each go!
Decoration!
- Pipe onto your cupcakes how you please! I used a medium 2D closed star piping tip.
- 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! (affiliate link)
- And I used these gorgeous baking cups from Iced Jems! (affiliate link)
- The evaporated milk cannot be switched to condensed milk.
- The soured cream can be used, or the buttermilk.
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Is the instant coffee needed? I don’t have coffee in the house
Hiya! I 100% recommend keeping it in as it really does enhance the chocolate flavour! Hope this helps! x
Hello I was just wondering what butter you use for the buttercream, I use willow but have found my buttercream isn’t as firm as I would like. Thank you
Hiya! I use supermarket own block butter. Hope this helps! x
Hi,
Please could anyone tell me how much lemon juice to add to the milk to make buttermilk.
Many thanks
Hiya! For every 250ml whole milk used, add 1 tbsp lemon juice. Hope this helps! x
Hi Jane!
I’m hoping to make this recipe with bon bon size cupcake cases – that is they have a base of 3.5 cm (which fits a mini-muffin baking tray I have). Will I have to reduce the time in the oven? I’m guessing by about 5 mins? Or should I go for the whole time you recommend?
Love your recipes, they are so well written and everything I’ve tried so far has come out amazing! You’ve really upgraded my cake-making efforts! This is the first time I’ll be deviating a little from your instructions though! :O
Hi Jane, I was wanting to make these as mini cupcakes. How long should I bake for that size- 15 minutes maybe? Thank you
These were sooooo good !! I found they were even better the day after making them. Thanks so much for sharing this amazing recipe <3
Hi Jane these look amazing!!
For the buttermilk, could you make it by adding white vinegar to milk? I see that mentioned online as a way to make homemade buttermilk, but I know that it’s a bit thinner than the real stuff. Thanks 🙂
Hiya! Yes you can, or use lemon juice rather than vinegar! Whisk it in and let it sit for 5 minutes before using! Hope this helps! x
Hi,
I was just wondering how long would these last decorated? How would you recommend to store these?
Thank you for your amazing recipes my go to site!
Hiya! These last for 3-4 days at room temperature. Hope this helps! x
I made these twice now and got roaring feedback each time. I pull them out just a little early so they are still fudgy on the inside, and wow!
I have been asked for your recipe and have forwarded the link to your website more times than i can count.
Thank you for this fabulous recipe. It is now my go to recipe for the kids cupcakes.
Hi jane do you not sieve the coco powder or flour? Xx
No never – I rarely sieve anything! x
These are delicious! Made them tonight! What’s the best way to store and how long can I keep before they all need to be eaten!
These look amazing, will be trying them this weekend but my little boy has a dairy allergy and I can’t get hold of vegan evaporated milk – do you think the vegan emlea double cream would work well? I love you’re recipes, they’re my go to! x
I would just leave out the evaporated milk as dairy free butter is soft and it won’t need any added liquid x
Hi Jane, I am making these delicios cupcakes again. Could I add orange zest to the batter mix and orange juice to the buttercream?
Have a look at my Terrys chocolate orange cupcakes for guidance on this!xx
Hi Jane,
Would this be enough to make a 2 layer 6 inch cake please? I’m hoping to fill and cover it with salted caramel buttercream and add a chocolate drip. Do you think that would work?
Thanks 😊
I don’t have co co powder! Could I melt chocolate for the buttercream?
For these you need the cocoa powder!
Hi
Did t have dark chocolate, used milk chocolate , used dark coca powder instead also didn’t have light brown sugar so used 1/2 teaspoon treacle with white sugar , they tasted lovely would there of been much difference in taste ?
Hi Jane love these cupcakes how long could I keep them frozen for . Making them for my nephews party and would like to make them a few weeks in advance .
Hey!! You can keep them frozen for up to three months, ahh how lovely I hope you all love them xx
Hi Jane, I loveeeee this recipe! And the icing is a triumph – my new favorite. I tried using it on a coffee cake, and exchanging the cocoa for extra icing sugar, and adding a few tsp of dissolved instant coffee. But the mix seems to split unless I ice the cake and get it in the fridge quickly. Do you think it’s the addition of the coffee because of the water content? Thanks!
Yeah it will be xx
Amazing, gorgeous taste of chocolate. Best chocolate ones i have made. My now go to recipe, lovely and moist too.
I only get 9 out of my mixture, but that could be
the size of my cases. Thank you for a gorgeous recipe.
Awh I am so glad you love them as much as I do! Yes if your cases are bigger you will get less but im happy you enjoy them!x
You are an absolute genius!!!!! I’ve just used this recipe for the most decadent chocolate cupcakes ever. This is gonna be my go to chocolate cupcake recipe from now on!
Hi Jane,
If I make double the amount of frosting to use up my evaporated milk could I freeze the remaining frosting to use at a later stage? Thank you
Yes you can do! x
Some baking powders aren’t gluten free but you can get gluten free baking powder.
Hi Jane,
Apart from the flour would there be anything else in these cupcakes that wouldn’t contain gluten
You would need to double check all ingredients you buy as brands can vary – but it should just be the flour.
Hi Jane! How would this batter react in a mini bundt tin? I want to make some mini chocolate bundts and the recipes I’ve tried so far haven’t given a soft, fudgey enough result yet! Thanks
I think as long as you have a really good release spray/paste on the mould, they would be fine!
Amazing! Icing was so silky and smooth! Can I just ask, as the buttercream is made with evaporated milk, are these safe to leave out at room temperature for up to 3 days to eat? Jodie x
Yes they are totally safe! So glad you liked them x
Incredible recipe! Will be definitely making again and they were incredible well received by my housemates. I could slightly taste the coffee the first day, however cakes I ate on subsequent days didn’t have this taste (perhaps they were still slightly warm the first time which may have made a difference? I also used decaf coffee as this is all I had so perhaps this made a difference). The coffee taste had definitely gone by the following morning though and they were delicious! Will definitely make it into my regular rotation of baking recipes!
Hi jane,
Can i use oil instead of butter in the cupcakes? Or it will completely alter the recipe?
I would stick to the butter personally because of the method and how it all works together.
Hi Jane,
I made these for my friends birthday and they were delicious. Is there any way to use different flour to make them gluten free?
I’m sure switching to gluten free flour would be fine, and maybe adding 1/2 tsp xantham gum if you have it!
Can I use self raising flour for these? x
I wouldn’t recommend it. It’s important to follow the recipe as it is x
These had a wonderful flavour. Only issue was the tops of my cupcakes turned out like brownies – that thin meringue crisp layer that we all strive for in brownie making! – but wasn’t ideal for the cupcakes as the frosting would not stick properly the actual cupcake. Wondering if this is as a result of the temperature of the chocolate mix being too hot when added to the dry mix with the sugar? When brownie making i add the sugar to the chocolate butter mixture when it’s still hot, which gives me my crinkly tops so perhaps it’s the same thing here… In the end I just ate them all I frosted and the chocolate flavour was unbelievably rich which you don’t often get in a chocolate cupcake without frosting!!
The melting of the chocolate for this is different to my brownie method (Where the chocolate does cool) but yes it most likely is the heat, or even over mixing! x
Would this recipe be okay for making marble cupcakes? ( Just halving the ingredients for each batter and omitting the cocoa in one and replacing with flour )
As the recipe uses melted chocolate as well as the cocoa and coffee, and they are both quite key to the recipe that wouldn’t be possible with this mix. It’s best to use a standard sponge (I do have a marble cupcake recipe on my blog) x
Could I use dark brown sugar instead of light brown sugar?
Yes you can!
Best ever cupcakes so moist and delicious can’t fault them yummy 😋.
Thanks Jane x
Hi Jane!
I have made so many of your cupackes nad they are simply delish, my work colleagues adore me for it!
I was thinking of doing a dark chocolate cupacke and I was looking at this recipe and your white chocolate recipe, do you think this chocolaate cake with dark chocolate chips and a dark chocolate buttercream would turn out nice? maybe melted dark chocolate in the crem or would that be too heavy? Also how do you make the coffe for this? like how much coffe how much water? any sort of coffe or a particuler one? Sorry for all the questions!
Thanks x
This cake batter is too thin for chocolate chips, and I don’t think they need it anyway as they are such a lovely deep flavour already. The details for the coffee are on the recipe! xx
What would you suggest as a dairy free alternative for the evaporated milk?
You can buy vegan evaporated milk!
Hi Jane,
Would this buttercream recipe work to cover the sides and top of the chocolate fudge cake if I’m doing 3 x 20cm tin layers? Or would I need more?
Thanks.
Have a look at my chocolate fudge cake recipe, and double that one!
Hi Jane,
LOVE the flavour of this recipe it’s amazing, thank you!
I did notice a big whole in the bottom of a lot of my cupcakes though which from the bottom looked like a big dome missing. Absolutely gutted – what did I do wrong?
Thank you 😊
That’s so odd – I’ve never seen it before! I can only assume it had too much air in the mix?! Or wasn’t baked for long enough? x
Can’t wait to try this recipe, just wondering to know if you can use condensed milk instead of evaporated milk. If so how much should i add to the frosting?
Thank You!
They really aren’t the same and it doesn’t have the same results – I would just use double cream if you can’t use evaporated! x
Hey Jane, I’ve just made the recipe and was just wondering and they supposed to come out of the oven when a toothpick comes out clean like normal cupcakes of if they should still be a little liquidy as once the 30 minutes were up mine still were xx
They certainly should not take that long unless the temperature in the oven is wrong, you’ve changed an ingredient, or the cupcakes are larger than mine (as cupcakes really don’t take too long to bake at all!) – however, yes a skewer should come out clean! x
Have made these during lockdown for a few occassions – husband’s birthday, cousin’s 40th and a family picnic. They are absolutely delicious and so easy to make. I’ve made them with the choc fudge icing and the peanut butter icing from the Reese’s cupcakes recipe. Loving this website!
These cupcakes are so yummy. In the frosting I incorporated nutella and cocoa powder and it was mouth watering. For some reason I only had enough batter to make 11 cupcakes.
That just means you have split the mixture between too few cupcakes or your cases are larger – it definitely makes 12! x
The BEST chocolate cake recipe I’ve ever had! I will never use another one again! Stunningly moist, fluffy and indulgent. 10/10
I made these and they tasted delicious! Unfortunately when they came out the oven they shrunk away from the cupcake cases as they cooled, maybe my cases were too big.
My only problem was my icing was too liquidy to pipe with, I do follow the recipe exactly- so better luck with my next bake!
So shrinking away usually means the cupcakes haven’t finished baking yet, so the moisture causes them to peel away! And what butter did you use for the buttercream?
My friends and family absolutely loved these!! The buttercream is sooo good.
I hate coffee with a passion so I was wary but you definitely can’t taste the coffee at all!
Also I couldn’t find buttermilk or sour cream in the shops so I made my own buttermilk and they still turned out amazing!
Is this recipe for cupcake cases or muffin cases? I often find the cupcake cases quite small
I tend to use baking cups which I find are more towards standard muffin size (not the tulip style) x
Amazing… husband said best cupcakes I’ve ever made him (and I’ve made a few!!)
Thank you xx
Hey I am going to make these and I am just wondering how much water I put into the coffee to mix and add?
It’s listed in the ingredients x
Hi Jane, just wondered do you use a mixer when you make these or would you make them by hand? Can’t wait to try these! Thanks xxx
Hey! For these I would use my hand as you don’t want to over-mix it! x
I wanted to know if heavy cream is ok to use in the frosting instead of evaporated milk.
You definitely can, but you will probably need less and it will be slightly different!
First time I have made these chocolate fudge cupcakes, there were satisfied noices of approval from my family whilst they were eating them.. The buttercream is amazing, I had some left over which I could have eaten by itself. Simply put these are delicious cupcakes and a recipe I have been told I will be using again.
Is it possible to omit the coffee?
Not if you want the best possible flavour – it doesn’t taste of coffee, it just makes it taste of chocolate fudge cake! x
Can you use stork for the cake?
For the cake, yes!!
So delicious! Had some leftover buttermilk I wanted to use and these did the job perfectly!
Can you freeze these once cooked & cooled? Then just defrost for another day…? Thanks 😊
Ahh yay!! And yes you can!! x
Can’t wait to try these! Just wondering can I use any dark chocolate or should it be cooking chocolate? Also is it possible to use large eggs instead of medium?
Hey! So you can use any dark chocolate, as long as it’s 70% or darker – and the two large eggs should be okay!!
Tasted amazing thank you! The tops if my cupcakes were a little firm almost like a brownie, any idea why?
That could be your oven being too high! x
Great tasting recipe but for some reason the middle/bottom of the bun rose up, the bottom of the bun case was empty.
I’ve honestly never seen that before! How weird!
Hi Jane, I hope you’re well! I’ve made this recipe before and it was DELICIOUS! I’m wanting to make it again but I’m really struggling to find light brown sugar anywhere! I found some light brown muscovado sugar, would that work or not?! Thank you
Muscovado sugar should work fine, but golden caster sugar or regular caster sugar also works well!
I am making these today however I, only have dark brown sugar in just now, would it be okay to use that instead of light?
🙂
Yes that will work!
I ended up doing a 2/3 dark brown and 1/3 caster. Worked out delicious!!! 😻👌
Would Vanilla extract be ok ? Xxx
Yes! Nielsen Massey is the best. x
Hi, can these cupcakes be frozen (prior to adding buttercream obviously)? I’d like to make them for work on Thursday but would be much easier if I could bake over the weekend and then just decorate Wednesday evening? Thank you!
Hi Jane! can i ask what brand of cocoa powder you use? When I try to make chocolate frosting the texture looks not-so-smooth and dotty when i use cocoa powder :,D
That shouldn’t have anything to do with the cocoa powder.. I use any from the supermarket that I have! Are you sure you are using cocoa powder and not hot chocolate powder?
These look amazing, can you make these in advance and freeze? Want to make them.for the adults that will be at my sons party and want to pre-make them?
Made these today with my daughter, the sponge is so light. We’d run out of plain flour so used self-raising instead and didn’t have any unsalted butter but they still tasted great.
Was going to make your lemon drizzle cupcakes in the morning but now im torn between both 🤔
Definitely both!
Hello! Thanks for sharing. These were delicious. Just wondering do you think adding evaporated milk to other flavour buttercreams eg lotus or vanilla, would work? Thanks
Hi,
These look so yummy. I was wondering if it’s essential to use the melted dark chocolate, I’m about to make these and I’ve realised I’ve forgotten to buy dark chocolate.
Yes, its quite key to the bake!
How can you store the cupcakes after they’ve been made? I’m making them for a picnic the day before, so I would need to store them overnight.
Thank you
A cake storage tin, cupcake box, Tupperware container – room temp is best!
Rave reviews from 6 totally independent parties! Your recipes never fail, thank you for sharing them all.
Ahh that’s amazing!! Thank you so much!
Hi Jane, just wondering if you have any preference on cocoa powder at all, whether some work better than others? I was looking online at Hershey’s, although a little more expensive I quite liked the idea that it is just cocoa and doesn’t go through other processes some do, have you tried Hershey’s in any recipes? Thanks in advance. The cupcakes look scrum, I’ve never thought of adding evaporated milk before & must give it a go! x
I use Cacao Barry Extra Brute cocoa powder from Makro as I bulk buy, but if I ever use supermarket stuff, I prefer Dr Oetkers Extra Dark cocoa powder, or Tescos own!
Hi Jane,
I am just wondering whether the coffee comes through in the taste.? Not the biggest fan of coffee however I see Instant Coffee in lots of fudge cake recipes. They look divine by the way and can’t wait to try this one out for myself.
Thank you.
Lisa
No, it doesn’t. It just enhances the chocolate flavour and gives them a wonderful texture too!
Looks so yummy…just wondering…can these be made with Stork instead of butter?
The cupcake can, the buttercream really must not.
Im a cake maker and Ive used this recipe a few times for my cupcakes and customers loven them. Although i tried tripling the ingredients as i needed to make 36 cupcakes and the batter was more runny than when i only doubled it🤷🏻♀️ They also were slightly crispy on top. And the batter had alot of lumps as i was only folding thru rather than using the mixer? They tasted ok but not as good as before trys🤷🏻♀️
Tripling is quite a lot of mix – so you probably won’t have mixed it correctly, especially if you still had lumps. x
Just tried these little slices of heaven! Definitely worth a try! First test batch a success 👍🏻Will be making another batch tomorrow for the work guinea pigs 🐹
Don’t worry I won’t have eaten them all myself 🙈
Yummy 😍
Thank you!!