These Incredible Chocolate Cupcakes are a dream come true for any chocolate lover, offering a rich, moist crumb that melts in your mouth. Topped with a luscious chocolate fudge frosting, each bite is a perfect balance of sweetness and depth. The recipe comes together in just 30 minutes of prep, making it ideal for last-minute treats or indulgent weekend baking.
In under an hour, you’ll have a batch of cupcakes with a velvety texture and an intense chocolate flavor that’s impossible to resist. The frosting is smooth, decadent, and generously spreadable, adding a luxurious finish to every bite. Whether for a celebration or a cozy night in, these cupcakes are guaranteed to delight and impress.
Ingredients for Incredible Chocolate Cupcakes with Chocolate Fudge Frosting
- ½ cup (2oz/57g) cocoa powder
- ⅓ cup (2oz/57g) bittersweet chocolate, finely chopped
- ¾ cup (6floz/170ml) very hot, strong coffee (can substitute with hot water if preferred)
- ½ cup (4oz/115g) sour cream (or yogurt as a substitute)
- 2 large eggs
- ½ cup (4oz/115g) brown sugar
- ½ cup (4oz/115g) sugar
- ¼ cup (2oz/57g) butter, softened
- ½ cup (4floz/115ml) neutral-flavored oil (e.g., vegetable or canola oil)
- 1 tablespoon (½floz/14g) vanilla extract
- 1 ⅓ cup (6 ½ oz/185g) cake flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Chocolate Fudge Frosting (store-bought or homemade)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, combine the cocoa powder, chopped chocolate, and hot coffee. Let sit for 2-3 minutes until the chocolate has melted. Stir to combine.
- Once the mixture has cooled slightly, add the sour cream, eggs, brown sugar, sugar, butter, oil, and vanilla extract. Whisk until smooth and well combined.
- In a separate bowl, mix the cake flour, salt, baking powder, and baking soda together. Gradually whisk the dry ingredients into the chocolate mixture until just combined. Do not overmix.
- Divide the batter evenly among the 12 muffin cups, filling each about ⅔ to ¾ full.
- Bake for 20-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, frost the cupcakes with Chocolate Fudge Frosting using a knife or piping bag.
- Store in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Defrost at room temperature for 2 hours before serving.
Perfect Pairings: Sauce and Topping Ideas
While the Chocolate Fudge Frosting is a star on its own, consider adding a drizzle of caramel sauce or raspberry coulis for a sweet-tart contrast. For a crunchy twist, sprinkle with chopped nuts, sea salt, or chocolate shavings. These extras can elevate your cupcakes to a whole new level!
Serve with Style: Presentation Tips
Arrange your cupcakes on a tiered stand for a stunning display at parties. Pair them with a glass of cold milk, espresso, or even a scoop of vanilla ice cream for a decadent dessert. For a festive touch, add edible glitter or sprinkles to the frosting.
Keep Them Fresh: Storage and Reheating Tips
Store your cupcakes in an airtight container at room temperature for up to two days. For longer storage, freeze them unfrosted in a single layer, then wrap individually in plastic wrap. Thaw at room temperature for 2 hours before frosting. If you’ve already frosted them, freeze them uncovered first to set the frosting, then wrap tightly.
Mix It Up: Recipe Variations
Try swapping the coffee for hot water or chocolate milk if you’re not a coffee fan. For a richer flavor, use dark chocolate instead of bittersweet. If you’re feeling adventurous, fold in chopped nuts, chocolate chips, or even a swirl of peanut butter into the batter before baking.
Quick Tips for Busy Bakers
To save time, prepare the frosting while the cupcakes are cooling. Use a stand mixer or hand mixer to whip up the batter and frosting faster. If you’re short on liners, lightly grease the muffin tin and dust with cocoa powder for easy removal.
Incredible Chocolate Cupcakes with Chocolate Fudge Frosting
Ingredients
- ½ cup cocoa powder
- ⅓ cup bittersweet chocolate, finely chopped
- ¾ cup very hot, strong coffee
- ½ cup sour cream (or yogurt)
- 2 large eggs
- ½ cup brown sugar
- ½ cup sugar
- ¼ cup butter, softened
- ½ cup neutral-flavored oil
- 1 tablespoon vanilla extract
- 1 ⅓ cup cake flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Chocolate Fudge Frosting
Instructions
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, combine cocoa powder, chocolate, and the hot coffee and let sit until the chocolate has melted. Once cooled, add the sour cream, eggs, sugars, butter, oil, and vanilla extract. Whisk until well combined.
- In a separate bowl, mix flour, salt, baking powder, and baking soda together before gradually whisking it into the chocolate mixture. Take care not to overmix.
- Divide the batter evenly among the 12 muffin cups – they should be about ⅔ to ¾ of the way full.
- Bake for roughly 20-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- Once the cupcakes are completely cooled, you can frost them with Chocolate Fudge Frosting, either with a knife or using a piping bag.
- Store these cupcakes in an airtight container at room temperature for up to two days. For longer storage, these cupcakes can be frozen for up to 2 months. Defrost at room temperature for 2 hours.
