My chocolate fudge cupcakes are delicious light and fluffy chocolate cupcakes topped with the most INCREDIBLE chocolate fudge icing and sprinkled with more chocolate to finish. Truly, a chocolate lover’s dream cupcake!
Chocolate chocolate and more chocolate!
Who else watched Matilda and wished they could be Bruce Bogtrotter digging into that beautiful chocolate fudge cake?? Surely it was not just me! Chocolate fudge has been a favourite cake flavour of mine for as long as I can remember. Not only is it so good just by the slice (or three!), but warmed up with a scoop of vanilla ice cream, it is just heaven on earth!
However, I wanted something that held onto the silky smooth texture of the chocolate fudge icing but that could still be piped. So I tweaked the recipe and created this beautiful chocolate fudge frosting that tastes just as irresistible but also holds a piped shape when on cupcakes.
Seriously friends, the icing on this alone is divine, the whole cupcake together is truly out of this world!
What ingredients do I need to make chocolate fudge cupcakes
- Flour: I use plain/all purpose flour to make these cupcakes. I prefer adding raising agents separately, as I do with salt, so I can control the rise of each of my bakes.
- Cocoa: for rich chocolate flavour in the cupcakes.
- Baking powder/bicarbonate of soda: the raising agents used in these chocolate cupcakes.
- Salt: enhances the flavour of the bake, but it will not be so much that you taste it in the cupcakes.
- Butter: I prefer using unsalted butter as it means I can control how much salt goes into my bake. Used to make both the cupcakes and the icing.
- Caster sugar: for sweetness in the rich dark chocolate cupcakes.
- Eggs: helps with the structure of the cupcakes.
- Vanilla: purely for the delicate sweet flavour.
- Yogurt: part of the wet ingredients used for the cupcakes. Keeps the chocolate cupcakes light, moist and tender.
- Double/heavy cream: to make the fudge icing, gives it richness and smoothness that is totally irresistible.
- Dark chocolate: used in the chocolate fudge icing for a perfectly heavenly chocolate flavour.
- Icing/powdered sugar: for sweetness in the icing.
What equipment do I need to make chocolate fudge cupcakes?
- Cupcake tin*: you will need 12 hole cupcake/muffin tin to make these cupcakes in.
- Cupcake cases*: to bake the cupcakes in. I use larger cupcake cases, which are more muffin sized, so I have enough height in them for my bake.
- Mixing bowl*: used to mix up the cupcake batter in before baking. I like to use a large bowl to give me plenty of room to work with. Also used to make the buttercream icing in once the cupcakes are done.
- Digital kitchen scales*: my recommended method of measuring ingredients is to weigh them out using grams rather than cups. I do, however, provide cup measures too, if you prefer working with this method.
- Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons are far more accurate than using everyday eating spoons, so is a small investment well worth making.
- Sieve*: to remove lumps from the dry ingredients, ensuring it all mixes together evenly.
- Electric hand mixer*: this bake can be done entirely by hand, but having an electric mixer makes the job a lot quicker and easier.
- Jug*: to mix together the wet ingredients before combining them with the dry.
- Spatula*: for mixing and smoothing the cupcake batter and icing, plus scraping down the bowl as you mix.
- Ice cream scoop*: useful to scoop out the cupcake mixture evenly into your cases.
- Piping bag*: used for piping the chocolate fudge frosting onto the cupcakes.
- Piping nozzle*: I used a 1M nozzle here, to create a beautiful chocolate fudge icing swirl.
How to make chocolate fudge cupcakes
These cupcakes are actually really easy to bring together. First, make the light chocolate cupcakes. While they are cooling, make the chocolate fudge icing, before leaving to chill and firm up. Then simply swirl the chocolate frosting on the cupcakes before finishing it off with extra chocolate curls. That is it!
For the cupcakes:
Step 1: Line the cupcake tins with cupcake cases then set them aside. Preheat the oven to 180C/350F whilst preparing the cupcake mixture.
Step 2: In a large bowl, beat the butter until really soft and smooth. Add in sugar and beat it all together until completely combined and slightly paler.
Step 3: Sift in the flour, cocoa, baking powder, bicarbonate of soda, and salt over the butter mixture and beat it all together until it resembles damp sand.
Step 4: In a separate small bowl or jug, mix together the eggs vanilla and yogurt until smooth and totally combined.
Step 5: Add ¾ of the wet mixture into the chocolatey dry mix bowl and beat to combine thoroughly. Scrape the bowl down, then add the remaining wet ingredients to the batter and beat again until mixed through. Finally, turn the speed to high and beat for 30 seconds. The cupcake batter should be totally smooth and wonderfully airy and creamy.
Step 6: Spoon or scoop the cupcake mixture evenly between the 16 cases, then bake in the preheated oven for 17-20 minutes until springy to touch and a wooden skewer or toothpick inserted into a cupcake comes out clean. Leave them to cool for a few minutes in the tin, then remove the chocolate cupcakes to a cooling rack and allow them to cool completely.
For the chocolate fudge icing and decoration:
Step 1: Place the chocolate, vanilla and salt in a large mixing bowl, or the bowl of a stand mixer and set aside. Melt the butter and cream together, stirring to combine. Once melted, heat them together until just before boiling.
Step 2: Once the cream mixture is hot, pour it over the chocolate and leave it to sit for a few minutes to allow the chocolate to start melting. Whisk on low to melt the chocolate and combine all the ingredients until smooth.
Step 3: Add in the icing sugar a few tablespoons at a time whilst still whisking at a low speed. Keep doing this until all the sugar has been incorporated.
Step 4: Turn the speed of the mixer up to medium-high and beat for 5 minutes until the mixture has cooled slightly and become thick and really smooth. Chill the icing for at least 2 hours before piping on the cupcakes.
Step 5: Once the icing has chilled, transfer it into a piping bag fitted with a nozzle and pipe beautiful smooth swirls of chocolate fudge icing onto the cooled cupcakes. Decorate with some chocolate curls. Enjoy!
What can I do if I have run out of cupcake cases?
If you have no more cupcake cases left, you can make your own. Find a glass that fits snugly in your cupcake tin. Press a square of parchment around the bottom of the glass to shape it to a size that will fit in the tin. Then place your freshly shaped “cupcake case” in the cupcake tin and continue with filling and baking as per the recipe.
How do I know when my chocolate cupcakes are baked?
The cupcakes are done when they have risen, are firm on top, and are springy when lightly pressed. You could also use a toothpick or wooden skewer, poked into the middle of the cupcake, to test it. If doing this, you should have nothing come out sticking to the toothpick/skewer if your cupcake is baked. I prefer using a wooden tool as I find crumbs can sometimes slip off a metal skewer, so it does not accurately show me if my cakes are done.
How long do these cupcakes last and how do I store them?
These rich chocolate fudge cupcakes should be stored in an airtight container and will be fine kept at room temperature for 2-3 days.
Can you freeze chocolate fudge cupcakes?
Absolutely! Most cupcakes freeze well for up to three months. However, I would recommend freezing the chocolate cupcakes undecorated, without freezing the chocolate fudge icing too.
How to freeze cupcakes
Remember to freeze these cupcakes before they are decorated. To freeze the cupcakes, it is really important to make sure they are completely cool. Wrap each cupcake in cling film and place it in a sturdy airtight container before placing the container in the freezer. I prefer placing the cupcakes in a container as it will help protect the cupcakes from bumps and knocks when in the freezer.
How to thaw chocolate cupcakes
Cupcakes thaw very quickly. Depending on the temperature of the room, they can normally be completely thawed in just a couple of hours. To thaw these cupcakes, just remove them from the container and unwrap them from the cling film. Place each cupcake on a cooling rack, brush off any ice crystals on them and cover with a clean tea towel while they defrost.
Additional tips for making this chocolate fudge cupcakes recipe
- Make sure all your tools and ingredients are prepared before you start mixing. Line the cupcake tin with cupcake cases, preheat the oven and get all the ingredients out ready to use. So much more enjoyable baking when there is no stress of forgotten or not enough ingredients!
- Take time to read through the recipe so you are familiar with what steps come next. Another stress buster!
- This icing is a little different from making a buttercream. This method creates a wonderful fudge icing that is silky, creamy and shiny. It does take a little more time, especially with chilling too, but trust me your patience will totally be rewarded!
- I like to keep the decorations for these cupcakes really simple, so I use shop bought chocolate curls. If you wish, however, you could quite easily decorate with chocolate shavings, or even a crumbled up Flake bar!
If you have any other questions about this recipe, please leave me a comment below, I will do my best to help you. And if you do make this recipe for easy chocolate fudge cupcakes, please do consider leaving me a rating and review below. I would so appreciate your feedback to grow my website and it is incredibly helpful for others looking for a recipe too. Additionally, you could also post a picture on Instagram and tag me when you share it with the world. Please do, you know I would love to see it!
More recipes from my blog for you to enjoy
Do check out these other yummy recipes on my blog too:
Chocolate fudge cake: this one is where it all began! The inspiration for this cupcake recipe, my full sized chocolate fudge cake is rich and light and utterly to die for! Makes for a brilliant celebration cake, it is so decadent and indulgent!
Banoffee cupcakes: if you are a banoffee fan, then this one is for you! A beautiful biscuit base followed by a light and fluffy banana cupcake with a hidden caramel centre. A rich caramel buttercream swirl follows, sprinkled with grated dark chocolate and drizzled with even more delicious caramel. Perfect for banoffee pie lovers everywhere!
Chocolate fudge doughnuts: moist, rich, soft and lighter than air! These chocolate cake doughnuts topped with the silkiest, smoothest and most incredible chocolate fudge glaze in the world are so hard to resist! Pure chocolate heaven!
That’s it from me for today! Happy baking, my friends! x
Recommended equipment I used *
|Cupcake tin||Cupcake cases|
|Mixing bowl||Digital kitchen scales|
|Electric hand mixer||Jug|
|Spatula||Ice cream scoop|
|Piping bag||Piping nozzle|