Chocolate Fudge Cupcakes (One Bowl, No Mixer)

These Chocolate Fudge Cupcakes are incredibly moist, rich, and tender, with a soft, chocolatey crumb and a creamy fudge frosting made with melted chocolate and cocoa powder. The frosting delivers a big fudgy flavor without feeling heavy or overly sweet. The batter comes together in one bowl with no mixer required. You’ll have a batch of cupcakes ready in just 1 hour!

A Chocolate Cupcake You Can Count On

Cupcakes have become our family’s go-to dessert because they feel elevated without needing much effort, and these are the ones I reach for most often. They’re decadent chocolate cupcakes, but the fudge frosting is what really sets them apart. Made with melted chocolate, the frosting adds a deeper, bakery-style chocolate flavor without any complicated steps, making them perfect to prepare even on a busy night.

I’ve made these the night before school parties numerous times, and I usually pair them with a batch of my birthday cake cupcakes for a vanilla cake option. And on days we’re in the mood for a cake, I’ll make my no-mixer chocolate fudge cake that delivers the same rich chocolate flavor, or this easy chocolate sheet cake to serve a crowd.

Ingredients & Substitutions

• Dutch-processed cocoa powder: I recommend it here (instead of natural cocoa powder) for a richer, deeper chocolate flavor.
• Buttermilk: This adds rich flavor and helps keep the cupcakes moist. If you don’t have buttermilk, add 1 ½ teaspoons white vinegar to a measuring cup and fill with enough milk to make ½ cup. Let it sit for 5 minutes before using.
• Coffee: Hot coffee helps deepen the chocolate flavor without making your cupcakes taste like coffee. If you don’t drink coffee, you can substitute it with hot water.
• Vegetable oil: Oil keeps these cupcakes extra moist. A neutral oil works best so that the chocolate flavor stays front and center.
• Chocolate: Use a good-quality semi-sweet chocolate bar for the frosting. You can melt it in the microwave and let it cool slightly before mixing it into the frosting.
• Heavy cream: You can substitute it with any milk, but I find that heavy cream delivers the best flavor and texture.

Please see the recipe card for the complete list of ingredients and measurements.

Step-by-Step How to Make Chocolate Cupcakes

Prep the dry ingredients. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.

Mix the wet ingredients. In a large measuring cup or small bowl, whisk together the buttermilk, coffee, vegetable oil, egg, egg yolk, and vanilla.

Combine everything. Pour the wet ingredients into the dry and whisk together for 1 minute until smooth.

Fill the cupcake liners. Divide the batter evenly between your cupcake liners, filling each about halfway. Bake for 18-20 minutes. When you gently push down on the tops, they should spring back when ready.

Start the frosting. Sift the powdered sugar and cocoa powder. Beat the butter until creamy, and then add the cocoa powder mixture and beat to combine.

Add the chocolate. Pour in the melted chocolate and beat again, adding the heavy cream a little at a time until the frosting is light, creamy, and easy to spread. Frost over cooled cupcakes.

My Top Cupcake Tips & Tricks

• Sift the cocoa powder: you’ll want to do this for both the cupcakes and frosting. It’s an easy step to skip, but it makes a big difference in keeping the batter and frosting smooth.
• Make sure your coffee is hot: no need to let it cool down. The heat helps dissolve the cocoa powder, which deepens the chocolate flavor without adding a coffee taste. 
• Do not overfill your cupcake liners: when filling, stop at about halfway. More batter than that can cause the cupcakes to spill over or sink in the center. A cookie scoop or measuring cup with a spout is perfect for filling your liners.
• Be careful not to overbake: pull the cupcakes from the oven as soon as a toothpick comes out with just a few moist crumbs.

Make-Ahead & Storage Tips

These cupcakes are a great make-ahead option. I often bake them the night before a party, let them cool completely, and store them unfrosted at room temperature. The next day, I frost them right before serving, and they taste just as fresh.

If they’re already frosted, you can store the cupcakes in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture.

More Chocolate Desserts You'll Love

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Chocolate Fudge Cupcakes (One Bowl, No Mixer)

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5 from 3 reviews

• Author: Maria Pagiotas
• Total Time: 58 minutes
• Yield: 18 cupcakes 1x

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Description

These Chocolate Fudge Cupcakes are incredibly moist, rich, and tender, with a soft, chocolatey crumb and a creamy fudge frosting made with melted chocolate and cocoa powder. The batter comes together in one bowl with no mixer required. You’ll have a batch of cupcakes ready in just 1 hour!

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Ingredients

Scale 1x2x3x

Cupcakes

• 140 g (1 cup) all-purpose flour
• 220 g (1 cup) granulated sugar
• 40 g (½ cup) dutch process cocoa powder, sifted
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 120 g (½ cup) buttermilk, at room temperature
• 120 g (½ cup) hot coffee
• 50 g (¼ cup) vegetable oil
• 1 large egg + 1 egg yolk
• 2 teaspoons pure vanilla extract

Fudge Frosting

• 385 g (3 cups) powdered sugar
• 40 g (½ cup) dutch process cocoa powder
• 226 g (1 cup) unsalted butter, at room temperature
• 85 g (3 ounces) semi-sweet chocolate, melted
• 60 g (¼ cup) heavy cream
• 2 teaspoons pure vanilla extract

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Instructions

Cupcakes

1. Preheat the oven to 350°F/177°C. Line a cupcake pan with cupcake liners.
2. In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a medium bowl, whisk the buttermilk, coffee, oil, egg, yolk, and vanilla.
4. Pour the wet ingredients into the dry ingredients and whisk for 1 minute to combine.
5. Fill each cupcake liner halfway.
6. Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the cupcakes for 5 minutes in the pan and then transfer to a wire rack to cool completely before frosting.

Fudge Frosting

1. In a medium bowl, sift together the powdered sugar and cocoa powder.
2. In a large bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, 1-2 minutes. Add the sifted sugar and cocoa powder to and beat until combined.
3. With the mixer on medium speed, pour in the melted chocolate and beat to combine.
4. Mix in the heavy cream and vanilla. Beat the frosting on medium-high speed for 5 minutes, scraping down the sides of the bowl as needed.
5. Frost the cooled chocolate cupcakes with the fudge frosting.

Notes

Buttermilk: If you don’t have buttermilk, add 1 ½ teaspoons white vinegar to a measuring cup and fill with enough milk to make ½ cup. Let it sit for 5 minutes before using.

Storage: Keep at room temperature for up to 1 day or in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cooling Time: 25 minutes
• Cook Time: 18 minutes
• Category: Cakes & Cupcakes
• Method: Baking