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Chocolate Fudge Cupcakes!

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Easy, Delicious and super Insane Chocolate Fudge Cupcakes with the Ultimate Chocolate Buttercream Frosting! 

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.

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. 

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! 

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. 

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!

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

5 from 8 votes
Chocolate Fudge Cupcakes!
Prep Time
15 mins
Cook Time
30 mins
Total Time
50 mins
 

Easy, Delicious and super Insane Chocolate Fudge Cupcakes with the Ultimate Chocolate Buttercream Frosting! 

Course: Cake
Cuisine: Cupcakes
Keyword: Chocolate
Servings: 12 Cupcakes
Calories: 434 kcal
Author: Jane's Patisserie
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!
  1. Preheat your oven to 160C/140C Fan, and get your cupcake cases ready. 

  2. In a microwave proof bowl, add your Chocolate and Butter and heat and mix until melted. I usually do 30 second bursts! 

  3. Pour the Boiling Water onto the Coffee Granules and mix till smooth - add the Coffee mix into the Chocolate/Butter mix until smooth. 

  4. Add the Flour, Cocoa Powder, Baking Powder and Sugar to a large bowl and whisk till distributed. 

  5. Mix together the Buttermilk, Eggs and Vanilla. 

  6. 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. 

  7. Split the mixture evenly between the baking cases. I use Regular Baking Cups from Iced Jems, and I fill them 2/3 full.

  8. Bake in the oven for 28-32 minutes, or until baked. 

  9. Leave to cool fully once baked!

For the Frosting!
  1. Make sure your Butter is at room temperature!

  2. Beat the Butter on it's own for a few minutes to soften!

  3. Add in the Icing Sugar and Cocoa Powder 1/2 at a time, and beat till combined.

  4. Add in the Vanilla if using, and then the Evaporated Milk a little at a time beating fully in-between each go!

Decoration!
  1. Pipe onto your cupcakes how you please! I used a Medium 2D Closed Star Piping Tip. 

  2. Sprinkle on your favourite sprinkles and enjoy! 

Recipe Notes
Nutrition Facts
Chocolate Fudge Cupcakes!
Amount Per Serving
Calories 434 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 80mg27%
Sodium 34mg1%
Potassium 247mg7%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 43g48%
Protein 4g8%
Vitamin A 620IU12%
Vitamin C 0.1mg0%
Calcium 78mg8%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.

Enjoy!

Find my other Recipes on my Recipes Page!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

23 Comments

  • Gemma Wilson
    December 15, 2019 at 10:15 pm

    5 stars
    Would Vanilla extract be ok ? Xxx

    Reply
  • Jessica
    December 13, 2019 at 6:21 am

    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!

    Reply
  • Zaki
    October 11, 2019 at 1:03 pm

    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

    Reply
    • Jane's Patisserie
      October 11, 2019 at 1:12 pm

      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?

  • Claire Figg
    October 3, 2019 at 10:10 pm

    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?

    Reply
  • Nina
    August 28, 2019 at 8:17 pm

    5 stars
    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.

    Reply
  • Doreen
    August 6, 2019 at 6:19 pm

    5 stars
    Was going to make your lemon drizzle cupcakes in the morning but now im torn between both 🤔

    Reply
  • Jade
    May 21, 2019 at 7:13 pm

    5 stars
    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

    Reply
  • Mich
    April 20, 2019 at 9:26 pm

    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.

    Reply
  • Sian Owen
    April 5, 2019 at 10:09 pm

    5 stars
    Rave reviews from 6 totally independent parties! Your recipes never fail, thank you for sharing them all.

    Reply
  • Judles
    March 26, 2019 at 1:00 pm

    5 stars
    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

    Reply
    • Jane's Patisserie
      March 26, 2019 at 6:36 pm

      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!

  • Lisa Bottomley
    March 14, 2019 at 12:56 pm

    5 stars
    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

    Reply
    • Jane's Patisserie
      March 14, 2019 at 12:59 pm

      No, it doesn’t. It just enhances the chocolate flavour and gives them a wonderful texture too!

  • Pallavi
    March 4, 2019 at 10:17 pm

    Looks so yummy…just wondering…can these be made with Stork instead of butter?

    Reply
    • Jane's Patisserie
      March 5, 2019 at 7:50 am

      The cupcake can, the buttercream really must not.

  • Ella
    March 4, 2019 at 7:53 pm

    5 stars
    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 🙈

    Reply
  • Playcookwith.me
    March 2, 2019 at 8:57 am

    Yummy 😍

    Reply

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