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Chocolate Fudge Cupcakes Recipe


Deep, dark and delicious! Chocolate Fudge Cupcakes are always a hit, especially when topped by one of our signature icing flavors. Mocha Icing is one of our favorites.
Makes: About 24 standard cupcakes. Each cupcake serves 1.
Skill Level: None

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Step 1

Preheat oven to 350°F. Combine flour, baking powder, soda and salt. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; beat thoroughly. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Add melted chocolate and beat thoroughly. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

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Ingredients

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all-purpose flour

2 cups all-purpose flour (unsifted)

baking powder

1 teaspoon baking powder

baking soda

1 teaspoon baking soda

salt

1/2 teaspoon salt

butter or margarine

3/4 cup butter or margarine (room temperature)

sugar

2 cups sugar

eggs

3 eggs

milk

1 1/2 cups milk

unsweetened chocolate

3 ounces unsweetened chocolate (melted)

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Chocolate Fudge Cupcakes is rated 3.8 out of 5 by 10.
Rated 2 out of 5 by from Should have read the reviews first... I must have filled the cups too full. They have dips in the middle. I guess I'll be making a trifle instead ☹️
Date published: 2016-07-12
Rated 4 out of 5 by from This is my favourite chocolate cupcake recipe IF you increase the chocolate to 5 ounces ( I use regular Bakers chocolate). You also should not fill the cups too full because if the batter rises over the top of the cupcake holes it runs onto the top of the pan. So the cupcake tops are flat which is a bit odd, but the taste and texture are great which more than makes up for the slightly unusual shape. A hit every time! It is due to the fact that you need to add more chocolate that I gave these a rating of 4 instead of 5. With 5 ounces of chocolate, they are a 5!
Date published: 2013-09-17
Rated 4 out of 5 by from I am in Australia & found it very straight forward to make. A very light fluffy cake. Easy to prepare, mixture is a good consistency. They are very nice with the buttercream frosting & satin icing that I topped them with. However I used close to 6oz of choc & there wasn't a rich chocky flavour, or fudgeness. I would say the end result is more of a choc sponge. I think that maybe if choc paste was added it would give it a real choc boost. But otherwise still a easy recipe with a nice light fluffy cupcake
Date published: 2012-04-07
Rated 4 out of 5 by from I have made these twice now for grandkids birthdays. I used self-rising flour and a pack of chocolate puding and used semi-sweet chocolate chips. The cupckes turned out very moist and had a good brownie chocolate flavor. Even my husband (who doesn't care for chocolate) liked these. I filled then with home-made strawberry jam and iced with the strawberry cream cheese recipe that I found on this site. The kids loved them!
Date published: 2011-09-22
Rated 4 out of 5 by from Everyone loved these cupcakes!! I used Ghirardelli Chocolate in them so they had more than enough chocolate flavor. You do want to make sure you put your papers in a muffin pan or they will push out and make really weird shaped cupcakes.
Date published: 2010-11-30
Rated 1 out of 5 by from I made this recipe and found they lacked any kind of "fudge" taste, or chocolate taste for that matter. I found the batter too runny, and didn't enjoy them at all. I won't be making them again.
Date published: 2012-01-14
Rated 5 out of 5 by from made these today, super easy! my kids loved them, and i think they're delicious too! :)
Date published: 2010-12-01
Rated 4 out of 5 by from These came out light and fluffy--not fudgy--but still very good.
Date published: 2012-02-24
  • 2016-07-27T09:54CST
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