Triple Chocolate Fudge cupcakes
DifficultyMedium
Servings12 cupcakes
These triple chocolate fudge cupcakes are pure chocolate indulgence — soft, moist, and dipped in a glossy ganache glaze. I made them for a weekend gathering, and the rich buttercream swirl on top had everyone asking for seconds!
Ingredients
For the cupcakes:
- ¾ cup (105g) All-purpose flour
- ½ cup (42g) Unsweetened cocoa powder
- ½ tsp Baking powder
- ½ tsp Baking soda
- ½ cup (100g) Granulated sugar
- ⅓ cup (70g) Light brown sugar
- ¼ tsp Salt
- 2 Large eggs
- ¼ cup (60ml) Sunflower oil
- 2 tbsp Unsalted butter, melted
- 1 tsp Pure vanilla extract
- 3 tbsp Full-fat sour cream
- 6 tbsp Whole milk, warmed
- ½ cup (90g) Mini dark chocolate chips , (optional)
For the ganache glaze:
- 4 oz (113g) Semisweet chocolate, chopped
- ¼ cup (60ml) Heavy whipping cream
For the chocolate buttercream frosting:
- 1 cup (227g) Unsalted butter, room temperature
- 3 cups (360g) Powdered sugar, sifted
- ¼ cup (21g) Unsweetened cocoa powder
- 4 oz (113g) Dark chocolate, melted and cooled
- 2–4 tbsp Heavy cream
Instructions
Make the cupcakes:
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- 2
In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add both sugars and salt; whisk until thoroughly combined.
- 3
Add the eggs, oil, melted butter, sour cream, and vanilla extract to the dry ingredients. Whisk gently until just combined.
- 4
Gradually add the warmed milk to the batter, whisking until smooth. Fold in the mini chocolate chips, if using.
- 5
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- 6
Bake for 17–20 minutes, or until a toothpick inserted into the center comes out clean. Transfer cupcakes to a wire rack to cool completely.
Prepare the ganache glaze:
- 1
Place the chopped semisweet chocolate in a medium bowl.
- 2
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2 minutes.
- 3
Stir the mixture gently until smooth and glossy. Let the ganache cool until it thickens slightly but is still pourable.
Dip the cupcakes:
- 1
Once the cupcakes are completely cooled, dip the tops into the ganache glaze, allowing any excess to drip off.
- 2
Place the glazed cupcakes on a tray and refrigerate for about 30 minutes to set the ganache.
Make the chocolate buttercream frosting:
- 1
In a large bowl, beat the room temperature butter until creamy.
- 2
Gradually add the sifted powdered sugar and cocoa powder, beating on low speed until combined.
- 3
Slowly drizzle in the melted and cooled dark chocolate while continuing to beat the mixture.
- 4
Add heavy cream, one tablespoon at a time, until the desired frosting consistency is achieved. Beat on high speed for 4–5 minutes until light and fluffy.
Frost the cupcakes:
- 1
Transfer the chocolate buttercream frosting to a piping bag fitted with your preferred tip.
- 2
Pipe the frosting onto the chilled, ganache-glazed cupcakes.
- 3
Optional: Garnish with chocolate sprinkles or mini chocolate chips.
Notes
-
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
-
Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw at room temperature before glazing and frosting.
-
Ingredient Swaps: Greek yogurt can be used in place of sour cream.
-
Make Ahead: Cupcakes can be baked a day in advance. Store them covered at room temperature and glaze and frost the next day.
Nutrition (per 100g)
| Calories | 410kcal |
| Carbohydrates | 45g |
| Fat | 24g |
| Protein | 5g |
