Chocolate Fudge Cupcakes Zoom

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:

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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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1 teaspoon pure vanilla extract



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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


1/2 teaspoon salt

butter or margarine

3/4 cup butter or margarine (room temperature)


2 cups sugar


3 eggs


1 1/2 cups milk

unsweetened chocolate

3 ounces unsweetened chocolate (melted)




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Chocolate Fudge Cupcakes is rated 3.6 out of 5 by 12.
Rated 3 out of 5 by from idk yet i am doing a recipe for class and hoping that this recipe is going to work .This is going in my grade book and i am hoping to get an A or at least a B
Date published: 2016-12-20
Rated 2 out of 5 by from ok, would not make again I made these today and I found the flavor to be very bland and not fudgey at all. I wouldn't make these again based on flavor. They were not dark in colour as the description states. I would have liked a more chocolate flavor. Also, the cupcakes did not rise very well. This batter makes well over 24 cupcakes. I made 30 cupcakes. I did like the quantity and the recipe was easy to follow and ingredient list I had everything on hand which was nice.
Date published: 2016-08-25
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
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