Easy Chocolate Fudge Cupcakes

Decadent, fudgy, and finished with a glossy fudge frosting, these chocolate fudge cupcakes are to die for! Every bite bursts with bold chocolate flavor and a tender, melt-in-your-mouth texture, all crowned with a smooth, dreamy fudge frosting that brings it all together beautifully.

The best part? They’re practically effortless to make - you don't even need a mixer! With just a few everyday ingredients, you’ll have a batch of crowd-pleasing cupcakes ready in no time.

Trust me—these chocolate cupcakes disappear fast!

Love easy chocolate desserts? Try my Easy Chocolate Pie, my Easy Baked Chocolate Donuts, or my Triple Chocolate Muffins.

Why You’ll Love This Recipe ❤️

• Beautiful Texture - These  moist fudgy chocolate cupcakes are soft with a tender crumb.
• Bold Chocolate Flavor -  I use a technique called "blooming"—mixing cocoa with a hot liquid—which intensifies the chocolatey richness. Pure chocolate bliss in every bite.
• Simple to Make - Nothing complicated here—this is a simple chocolate cupcake recipe. Just mix, bake, and frost!
• Perfect for Any Occasion - Great for birthdays, holidays, or as a snack.
• Freezer-Friendly - I often bake ahead and freeze for whenever a craving hits.

What You’ll Need

Ingredients for the Chocolate Cupcakes

• Flour – You'll need all-purpose flour.
• Unsweetened Cocoa Powder – Dutch process cocoa powder gives a deep, rich flavor.
• Baking Powder & Baking Soda – Both work together to ensure a fluffy rise.
• Salt – It balances and enhances all the flavors.
• Sugar – Granulated sugar is standard, but you could also use brown sugar for a subtle caramel note.
• Eggs – They help bind the ingredients and contribute to the tender crumb.
• Oil – I prefer using light vegetable oil for its ability to keep the cupcakes ultra-moist.
• Buttermilk – Makes the texture soft and light. No buttermilk? Add ½ tablespoon vinegar to milk as a quick substitute.
• Boiling Water – It blooms the cocoa and enhances its flavor. You could also use strong black coffee, instead.

Ingredients for the Fudge Frosting

• Dark Chocolate – Dark chocolate is all about that deep, chocolate flavor that's so satisfying and it makes the frosting fudgier and really creamy.
• Unsweetened Cocoa Powder – It intensifies the chocolate profile and balances the sweetness.
• Powdered Sugar – It not only sweetens the frosting, but it also makes it smoother.
• Heavy  Whipping Cream – Heavy cream adds richness and helps achieve the perfect spreadable consistency.
• Butter – It gives the frosting a silky finish and also helps to thicken it.
• Salt – Just a pinch boosts the chocolate flavor and keeps it from being too sweet.

See the recipe card at the end of the post for exact measurements. 👇

How to Make Chocolate Fudge Cupcakes

1. Step 1: Whisk together the hot water and cocoa powder. Set aside.

2. Step 2: In another bowl, whisk together the flour, sugar, salt and leaveners.

3. Step 3: In another bowl, whisk together the buttermilk, oil, and egg until well combined.

4. Step 4: Add the cocoa mixture to the oil mixture and whisk to combine.

5. Step 5: Pour into the flour mixture and whisk until just combined.

6. Step 6: Pour into the cupcake liners.

Bake the cupcakes and let them cool completely before making the fudge frosting.

How to Make Fudge Frosting

1. Step 1: Chop the dark chocolate.

2. Step 2: In a saucepan, sift the powdered sugar and the cocoa powder.

3. Step 3: Add all the remaining ingredients.

4. Step 4: Whisk continuously over low to low-medium heat until everything melts.

5. Step 5: Pour into a clean bowl and stir with a rubber spatula, then put it in the refrigerator.

6. Step 6: Stir every 5-10 minutes until it thickens and becomes spreadable, about 50 minutes to an hour.

Then frost your cupcakes!

Storage & Freezing Tips

Refrigeration - Store frosted cupcakes in an airtight container in the fridge for up to about 4 days. Bring to room temp before serving.

Freezing - I always freeze unfrosted cupcakes for up to about 2 months. Wrap individually in plastic wrap and store in a freezer-safe bag. Thaw and frost when ready to serve.

Flavor Variations

• Salted Caramel Drizzle - Add a sweet-salty finish by drizzling some salted caramel sauce over the frosting.
• Peanut Butter - Scoop out the center and fill with peanut butter ganache—or use it as an alternate frosting.
• Mint Chocolate - Mint and chocolate are one of my favorite flavor combinations! You could add a few drops of peppermint extract to the batter for a cool, minty kick.
• Chocolate Chips - Stir in mini chocolate chips for even more bursts of chocolate. 

💡 Tips for Success

• Use a Digital Scale - Weighing ingredients with a digital scale yields the best results.
• Choose High Quality Cocoa - It really elevates the flavor! Unsure whether to use Dutch-processed or natural cocoa? Check out this guide—either works in this recipe.
• Don’t Overmix - For fluffy cupcakes, mix until just combined. Overmixing leads to dense cupcakes.
• Oil = Moisture - I like using vegetable oil instead of butter because it makes for a softer crumb. Combined with buttermilk, it keeps the cupcakes moist and tender for days.
• Thin Batter Is Normal - This batter is more fluid than my other cupcake recipes. I like to use a pitcher to pour it into the liners without mess.
• Fill Liners Properly - Filling ⅔ full prevents overflow.
• Cool Completely Before Frosting - Warm cupcakes can cause frosting to slide or melt. Patience = pretty cupcakes!
• Let Frosting Set - Chill the frosting for up to an hour until spreadable.