Chocolate Fudge Cupcakes with Chocolate Chip Buttercream

close up of a chocolate cupcake with piped on chocolate chip buttercream

Chocolate Fudge Cupcakes with Chocolate Chip Buttercream

This easy-to-follow recipe makes approximately 28-30 irresistibly fudgy devil’s food cupcakes from scratch, topped with homemade vanilla buttercream dotted with mini chocolate chips.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 25

Total Time 55

Servings cupcakes

Calories 285kcal

Author Amee

Ingredients

For the cupcakes:
1 3/4 cups all purpose flour
3/4 cup cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 cups sugar
2 whole large eggs
1 cup whole milk
1/2 cup oil I use avocado oil, but light olive oil, grapeseed, and canola work well here
2 tsp vanilla extract
1 cup boiling water
For the frosting:
1 1/2 sticks butter softened
5 cups powdered sugar sifted
2 tsp vanilla extract
3 tbsp heavy whipping cream
3 tbsp whole milk
3/4 cup mini semi sweet chocolate chips

Instructions

For the cupcakes:
Preheat oven to 350 degrees F.
Line 28-30 muffin tins with cupcake liners and set aside
Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium size bowl.
Add sugar and stir to mix.
Pour flour mixture into a large mixing bowl and add eggs, oil, milk and vanilla.
Beat on medium speed for 2 minutes, then stir in boiling hot water (consistency will be thin).
Fill cupcake liners 2/3 full with batter.
Bake for 20-25 minutes (oven temps can vary), or until a toothpick inserted into the center comes out clean. Cool completely while you make your frosting.
For the frosting:
Place butter into the bowl of a stand mixer and beat with whisk attachment until creamy.
Add one cup of powdered sugar and blend until smooth.
Add vanilla, milk and cream, then continue slowly adding sugar until all is incorporated and frosting is smooth and creamy.
Stir in chocolate chips and frost on cooled cupcakes.
*Store cupcake in a sealed container in the refrigerator until ready to serve

Notes

Don't be alarmed when you make the cupcake batter for this recipe and it looks thin. It's supposed to be a thin consistency, but they rise beautifully when baked and you end up with the perfect cupcake texture.

*See the notes, tips, and variations sections for recipe success.

Nutrition