These delicious Chocolate Fudge Cupcakes are super chocolaty and topped with a chocolate fudge ganache. And, they’re so easy to make.
Gather all Ingredients
To get started, you’ll need the following ingredients:
- Ganache frosting: semi-sweet chocolate chips and heavy cream.
- Cupcakes dry ingredients: whole wheat flour, cocoa powder, espresso powder (or instant espresso), baking powder, baking soda, and salt. My favorite white whole wheat flour is the King Arthur, 100% Organic White Whole Wheat Flour.
- Cupcakes wet ingredients and light brown sugar: eggs, maple syrup, light brown sugar, light olive oil, pure vanilla extract, and buttermilk.
How to make Chocolate Fudge Cupcakes
- Ganache Frosting Preparation
Place chocolate chips in a heat proof bowl. Pour the heavy cream into a small saucepan and place over medium heat. Heat until it simmers, then pour over the chopped chocolate. Stir together until the chocolate has melted completely. Refrigerate until it sets and thickens.
- Prepare and preheat
Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- Mix cupcake ingredients
In a large bowl, whisk the eggs, maple syrup, light brown sugar, oil, buttermilk, and vanilla together until completely smooth. Then, in another bowl whisk the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Add flour mixture to the batter and mix just until well combined. Do not over mix. The batter will be thin.
- Bake cupcakes
Pour or spoon the batter into the liners. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.
- Frost cupcakes
Once the cupcakes have cooled completely, use a hand mixer to beat the chocolate ganache until it is spreadable. Pipe or spread over the cooled cupcakes and let it firm up before serving. Enjoy!
Chocolate Fudge Cupcakes: Frequently Asked Questions
Yes, you can freeze cupcakes by placing them in an airtight container. Thaw at room temperature before serving.
Sprinkles, chocolate shavings, chopped nuts, or a drizzle of caramel or raspberry sauce are popular choices.
Avoid over mixing the batter, ensure accurate measurements, and don’t open the oven door too soon. Sinking can also be caused by underbaking (a toothpick inserted in the center should comes out clean).
Adding ingredients like sour cream, yogurt, or buttermilk can contribute to moisture. I like using buttermilk for this recipe. Be careful not to over bake, as this can also result in dry cupcakes.
More Dessert Recipes you will Enjoy!
Cranberry Bundt Cake with Sour Cream
Healthier White Chocolate and Blueberry Muffins
Almond Butter Chocolate Cookies
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Chocolate Fudge Cupcakes
Ingredients
Ganache Frosting
- 2 cups semi-sweet chocolate chips
- 1 ½ cups heavy cream
Chocolate Cupcakes
- 1 cup white whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon espresso powder or instant espresso
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 large eggs (at room temperature)
- ½ cup maple syrup
- ½ cup light brown sugar (packed)
- ¼ cup light olive oil
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk (at room temperature)
Instructions
Ganache Frosting Preparation
- Place chocolate chips in a heat proof bowl. Pour the heavy cream into a small saucepan and place over medium heat. Heat until it simmers, then pour over the chopped chocolate. Stir together until the chocolate has melted completely. Refrigerate until it sets and thickens.
Cupcakes
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- In a large bowl, whisk the eggs, maple syrup, light brown sugar, oil, buttermilk, and vanilla together until completely smooth.
- Then, in another bowl whisk the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined.
- Add flour mixture to the batter and mix just until well combined. Do not over mix. The batter will be thin.
- Pour or spoon the batter into the liners. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cupcakes have cooled completely, use a hand mixer to beat the chocolate ganache until it is spreadable. Pipe or spread over the cooled cupcakes and let it firm up before serving. Enjoy!
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
