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4.84 from 42 votes
A plate of chocolate cupcakes.
Chocolate Cupcakes Recipe with Chocolate Fudge Frosting
Prep Time
30 mins
Cook Time
20 mins

Everybody loves a chocolate cupcake and my chocolate cupcake recipe beats them all with a lovely moist interior and luscious chocolate fudge frosting.

Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Author: Gemma Stafford
  • ½ cup (2oz/57g) cocoa powder
  • cup (2oz/57g) bittersweet chocolate, finely chopped
  • ¾ cup (6floz/170ml) very hot, strong coffee
  • ½ cup (4oz/115g) sour cream (or yogurt)
  • 2 large eggs
  • ½ cup (4oz/115g) brown sugar
  • ½ cup (4oz/115g) sugar
  • ¼ cup (2oz/57g) butter, softened
  • ½ cup (4floz/115ml) neutral-flavored oil
  • 1 tablespoon (½floz/14g) vanilla extract
  • 1 ⅓ cup (6 ½ oz/185g) cake flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Chocolate Fudge Frosting
  1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.

  2. In a large bowl, combine cocoa powder, chocolate, and the hot coffee and let sit until the chocolate has melted.

  3. Once cooled, add the sour cream, eggs, sugars, butter, oil, and vanilla extract. Whisk until well combined.

  4. In a separate bowl, mix flour, salt, baking powder, and baking soda together before gradually whisking it into the chocolate mixture. Take care not to overmix.

  5. Divide the batter evenly among the 12 muffin cups – they should be about ⅔ to ¾ of the way full.

  6. Bake for roughly 20-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

  7. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.

  8. Once the cupcakes are completely cooled, you can frost them with Chocolate Fudge Frosting, either with a knife or using a piping bag.

  9. Store these cupcakes in an airtight container at room temperature for up to two days. For longer storage, these cupcakes can be frozen for up to 2 months. Defrost at room temperature for 2 hours.