Moist Chocolate Fudge Cupcakes

These chocolate fudge cupcakes are like the cupcake version of my triple chocolate layer cake! These super indulgent cupcakes are basically like pure fudge, it's just too good. I'm a huge lover of chocolate desserts, and I feel like this is the ultimate chocolate cupcake recipe!

When I'm developing and testing recipes for my blog, I'm always trying to find ways to make recipes easier with less equipment, but still impressive. I feel like these chocolate fudge cupcakes check all those boxes!

You don't need a mixer for the cupcakes; the frosting and filling only need 3 simple ingredients, and they're so easy to decorate. If you want even more chocolate cupcakes, try my chocolate cupcakes with cream cheese frosting or hot cocoa cupcakes!

Recipe Testing

Recipe Ingredients

• Flour: I've only tested these cupcakes with all purpose flour.
• Cocoa Powder: make sure to use dutch-processed cocoa powder. Not sure what you have in the pantry? Check the ingredients on the cocoa powder! If it mentions alkali or acidity regulator, then you have dutch processed cocoa powder.
• Greek Yogurt: this is going to make the cupcakes extra moist!
• Espresso Powder: this isn't going to make the cupcakes taste like chocolate, it will just give a very intense chocolate flavor and deepen that flavor.
• Oil: use a neutral oil like vegetable oil or canola oil.
• Chocolate: be sure to use a high quality chocolate bar for the chocolate ganache, I don't recommend using chocolate chips because they contain emulsifiers so it's harder for them to break down.
• Heavy Whipping Cream: if you're in Europe you can use double cream.

See the recipe card for full information on ingredients and quantities.

How to Make Chocolate Fudge Cupcakes

Step 1: Start by making the chocolate ganache. It needs a few hours to set so I recommend doing this first! Place chopped chocolate in a large bowl. Heat the heavy whipping cream either in the microwave or on the stove, bringing it to a simmer but not boiling. Pour it over the chocolate and let sit for 5 minutes.

Step 2: Use a rubber spatula (not a whisk! This will create air bubbles) and mix the heavy cream and chocolate until the chocolate is completely melted. Let sit at room temperature until hardened.

Even though the frosting and the filling use the same ingredients and method, I found it easier to make the ganache in two batches when testing this recipe. That way I knew exactly how much frosting and filling I had rather than having to portion it out.

Step 3: Preheat the oven to 350°Fahrenheit/175°Celsius and place cupcake liners in a cupcake pan (this is the one I use!). In a large bowl, whisk together the dry ingredients - the flour, cocoa powder, baking powder, baking soda and salt.

Step 4: In a large measuring jug or a medium bowl, whisk the eggs, Greek yogurt, oil, vanilla extract, white sugar, light brown sugar, coffee and white vinegar. Whisk until smooth.

Step 5: Pour the wet ingredients into the dry and fold everything together with a rubber spatula. Fold until the batter is smooth.

Step 6: Pour the chocolate cupcake batter into the cupcake liners (I like using a large cookie scoop or an ice cream scoop for this) until they are ¾ of the way full. Bake for 18-20 minutes. Let them cool in the pan for 10 minutes, then remove to cool completely on a wire cooling rack.

Step 7: For the bowl with a large amount of chocolate ganache, use a handheld mixer to mix until the ganache is fluffy. This is now your whipped chocolate ganache frosting!

Step 8: Use a cupcake corer or the base of a piping tip to core each cupcake. I recommend placing the filling in a piping bag to make it easier to fill each cupcake, but you could also use a spoon. Then pipe the whipped ganache frosting on top of each cupcake!

Making Ahead

Chocolate Cupcakes: I know when I have a party, I always want to make the desserts ahead of time to make my life easier! You can make the cupcakes 2 days in advance, just keep the cooled cupcakes in an airtight container at room temperature.

Chocolate Ganache: You can make the chocolate ganache for the filling and frosting ahead of time too. Make up to 4 days ahead of time and place both in the fridge. I recommend not whipping the frosting until you're ready to decorate. When ready to fill and decorate, take both bowls from the fridge and warm them up in 5-second increments in the microwave until they've reached your desired consistency.