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Chocolate Fudge Cupcakes

  • Author: Elise
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Cupcakes, Fudge, Ganache
  • Method: Bake
  • Cuisine: American


Say hello to these Chocolate Fudge Cupcakes! They’re moist and fluffy chocolate cupcakes topped with the richest and fudgiest whipped ganache frosting!



For the Ganache Frosting

  • 2 1/2 cups (450g) dark chocolate chips
  • 1 1/4 cup (300g) heavy whipping cream

For the Chocolate Cupcakes

  • 1 cup (210g) granulated sugar
  • 1/4 cup (50g) vegetable oil
  • 2 large eggs (100g), room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup (85g) sour cream, room temperature
  • 1/2 cup (120g) buttermilk, room temperature
  • 3/4 cup (105g) all purpose flour
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt


For the Ganache Frosting

  1. Place dark chocolate chips in a medium, heat-proof bowl.
  2. In a medium-sized saucepan over medium heat, heat heavy whipping cream until it begins to simmer. The mixture should just begin to bubble, and you should see steam coming from it. Do not let the cream fully boil, as a film will form over the top of the cream.
  3. Immediately, pour the cream over your chocolate chips. Push chocolate chips under the cream if they aren’t fully covered by the heavy cream.
  4. Let the mixture sit for about 2 minutes, uncovered, before using a rubber spatula, wire whisk, or spoon to combine. Start by making small circles in the center of the bowl. Continue making a swirl motion and slowly begin working outside the center of the bowl as the mixture combines.
  5. Place a piece of cling wrap directly on top of the ganache and place the bowl in the fridge until after the cupcakes have baked and cooled.

For the Chocolate Cupcakes

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 12 count muffin tin with liners.
  2. In a large bowl, whisk granulated sugar, vegetable oil, room temperature eggs, vanilla extract, room temperature sour cream, and room temperature buttermilk together with a whisk until smooth.
  3. Pour properly-measured flour, unsweetened cocoa powder, baking powder, baking soda, and salt into the bowl and whisk. Mix only until you see the dry ingredients disappear into the batter, as overmixing could lead to dense cupcakes.
  4. Divide the batter between the 12 muffin liners, adding about 1/4-1/3 cup of batter to each liner. The liners should be about 3/4 full.
  5. Bake the cupcakes for 18-22 minutes or until the tops of the cupcakes look slightly shiny, the centers look set, and a toothpick inserted into the center of the cupcake comes out with moist crumbs. Allow the cupcakes to fully cool before decorating.

For the Decoration

  1. Remove the ganache from the fridge. Use a handheld electric mixer or stand mixer with the whisk attachment to beat the ganache for 3-5 minutes until the ganache has turned lighter in color and is smooth and airy in texture.
  2. If desired, transfer whipped ganache to a piping bag fitted with the tip of your choice. Frost the cupcakes and decorate with sprinkles, mini chocolate chips, or other topping as desired. Store cupcakes covered at room temperature for 2 days before transferring to the fridge for up to 4 days.


Measuring Flour: To avoid dry and dense cupcakes, measure flour with a kitchen scale to 105g exactly or use a spoon to transfer flour from your container to your measuring cups before using a knife to level.

Storing: These cupcakes should be stored in an airtight container or tightly covered at room temperature for up to 2 days, the fridge for up to 5 days, or in the freezer for up to 4 months. To freeze, place the cooled and frosted cupcakes, uncovered, in the freezer for 20 minutes. Then, place them in an airtight container or freezer bag, or wrap them individually in cling wrap and freeze. Thaw at room temperature before serving.

Keywords: Chocolate Fudge Cupcakes, Fudge Cupcakes, Chocolate Cupcakes, Ganache