These Chocolate Fudge Cupcakes are a chocoholic's dream come true! They have a soft chocolate cake, they're filled with a silky chocolate ganache and topped with a luscious chocolate fudge frosting. If that wasn't enough, they're gluten free, nut free, eggless and can easily be vegan!
Decadent, moist and rich are just a few words to describe these incredible Chocolate Fudge Cupcakes! The batter mixes up with a whisk; no mixer needed! Best part is, the ganache and the frosting can be made the day before to make cupcake assembly super simple once they're baked just like in my Homemade Hostess Cupcakes!
For more chocolate cakes and cupcakes, try my Eggless Chocolate Cupcakes, my Triple Layer Cake, Brooklyn Blackout Cake and my Chocolate Tea Cake.
Reasons to Love these Cupcakes
- Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cake of these cupcakes is super soft, decadent and delicious.
- Ganache- They have chocolate ganache in the middle!
- Easy to Make- The batter mixes up in just one large bowl with a whisk just like my Small Batch Chocolate Cupcakes!
- Triple Chocolate- It has chocolate cake, chocolate ganache and chocolate fudge frosting.
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- White Vinegar- We use this along with the milk of choice to make a homemade buttermilk.
- Vegetable Oil- This cake of these cupcakes uses oil instead of butter/vegan baking stick to help it stay moist.
- Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
- Cornstarch Water- This helps bind everything together since the cupcakes are eggless.
- Heavy Cream- If you want to make the ganache vegan, make sure to use a gluten free vegan heavy cream.
- Chocolate Chips- I like to use semi-sweet but you can use whatever type you prefer. Make sure to use vegan if you want the ganache vegan.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter in the frosting.
- Only use a non dairy milk of choice.
- Use a vegan heavy cream alternative like in my Cocoa Dusted Truffles.
- If using sprinkles, make sure they're gluten free and vegan.
How to Make this recipe with All Purpose Flour
- Use ¾ cup plus 2 tablespoon packed AP flour (126 grams plus 2 tablespoons).
- Make sure to use ¼ cup plus 2 tablespoons packed cocoa powder.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Fudge Cupcakes
Here are the step by step instructions to make these cupcakes!
Make the Ganache
Step 1: Place Chocolate Chips in a Bowl
Pour the 6 ounces of chocolate chips into a large heat safe bowl and set aside.
Step 2: Simmer the Heavy Cream
In a small saucepan set over medium high heat, bring the heavy cream to a bare simmer, whisking the entire time.
Once you see it start to have tiny bubbles around the edges, it's done.
Step 3: Pour the Cream on the Chips
Immediately pour the heavy cream over the chocolate chips and let stand for one minute. DO NOT MIX!
If you mix right away your chips won't melt and your ganache will be chunky!
After one minute, whisk until combined and smooth.
Step 4: Let Cool and Chill
Let the ganache cool a little on the counter. About 15 min.
After 15 min, whisk again. Once the bowl of the ganache is no longer piping hot, place the bowl in the fridge and let the ganache cool while you are making the cupcakes.
Make The Cupcakes
Step 1: Make the Homemade Buttermilk
In a large measuring cup, measure out ½ cup of milk. Add in ½ tablespoon of the white vinegar and stir.
Let sit 5-10 minutes and stir again. The milk will appear chunky; that's normal.
Step 2: Whisk together all the Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking powder, baking soda and kosher salt.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Add the Liquid Ingredients
Make a well in the center of the dry ingredients. Add in the cornstarch water mixture, the homemade buttermilk, the warm water, vegetable oil and vanilla.
Whisk until smooth and combined. The batter will appear very thin and liquidy. Let it sit 10 minutes; it will start to thicken.
Step 5: Fill the Cupcake Tins
Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. You should have 12 regular size cupcake tins filled.
Step 6: Bake the Cupcakes and Cool
Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes spring back at you when carefully touched or when a toothpick inserted comes out clean.
Let the cupcakes cool almost completely in the pan before trying to remove them.
Make the Frosting
Step 1: Cream the Butter/ Vegan Baking Stick
In the large bowl of an electric mixer or using a hand held mixer, beat the softened butter or vegan baking stick until smooth and creamy. About 2 minutes.
Step 2: Add the Confectioners' Sugar
WIth the mixer on very low speed, slowly add in the confectioners' sugar.
Step 3: Add in the Cocoa Powders
With the mixer on low speed still, add in the cocoa powders.
Step 4: Add in the Vanilla
Add in the vanilla and beat until combined.
Step 5: Add in the Water
While the mixer is on, slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Assembling The Cupcakes
Step 1: Make Holes in the Cupcakes
Once the cupcakes have cooled, we are going to make the holes for the ganache filling.
If you have piping bags with tips, you can use that to make the holes.
If not, using a clean thumb, simply push down in the center of the cupcakes but not all the way to the bottom.
Step 2: Take the Ganache Out of the Fridge
Take the ganache out of the fridge. You want it to be liquid enough to spoon into the cupcake holes.
If it is too thick, microwave the bowl of ganache in 5 second increments, stirring after each time until you get the desired consistency.
Step 3: Fill The Cupcakes
Fill the holes in the center of the cupcakes with the chocolate ganache, all the way to the top.
If it overflows a little that's ok because we will be frosting these.
Decorate the Cupcakes
Step 1: Pipe the Frosting
Take the cupcakes out of the fridge. If you have piping bags, pipe the frosting on top of each cupcake.
If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.
Step 2: Chill the Cupcakes If you Don't have a Piping Bag
If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden.
This is your crumb layer so that when you frost the tops of the cupcakes, the ganache doesn’t ooze out and get all over the place.
If you have a piping bag, you don’t need the crumb layer or this step.
Step 3: Add Sprinkles if Desired
Immediately after finishing frosting the cupcakes, add the chocolate sprinkles so they stick to the frosting.
Expert Baking Tips
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cupcakes their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your cupcakes and frosting too dry and bitter.
- Make the Homemade Buttermilk- Measure out ½ cup of milk of choice. Add in ½ tablespoon of white vinegar and stir to combine. Let it sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners- It will ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.
- Make the Ganache The Day Before- Although these cupcakes aren't difficult to make, they can be time consuming. To help the process along, you can make the ganache the night before. Store it in a bowl covered with plastic wrap in the fridge. It will be too thick to work with the next day so, pop the bowl of ganache in the microwave (without the plastic wrap) and heat it in 5 second increments, stirring after each time, until it is soft enough to pour into the middle of the cupcakes.
Recipe FAQs
I would not assemble the cupcakes ahead of time, they taste best with the ganache gooey.
However, you can make the cupcakes themselves the night before (do not poke the holes in the centers) and store them in an airtight container in the fridge until ready to assemble.
Yes! You can make the frosting the night before.
Store it in a bowl covered with plastic wrap in the fridge.
When ready to use, bring the frosting to room temperature and rewhip if you want to regain that creaminess.
Yes! You can also make that the night before.
If doing so, store it in a bowl in the fridge covered with plastic wrap.
When ready to use, remove the plastic wrap, make sure the bowl is heat safe and microwave in 5 second increments, stirring after each time, until you get the pourable consistency.
I have an easy recipe for a vegan ganache with vegan baking sticks:
- Place ¾ cup of chocolate chips and 6 tablespoons of a vegan baking stick in a heat safe bowl.
- Heat them in the microwave in 10 second increments, stirring after each time until the chocolate chips and vegan baking stick are fully melted and incorporated.
That's the vegan ganache. You do not need to keep this in the fridge while you are making the cupcakes.
If it gets too thick by the time you're ready to fill the cupcakes, simply microwave in 5 second increments until you get the desired consistency.
Storing:
Once the cupcakes have cooled, store in an airtight container or individually wrap each cupcake in aluminum foil for up to 2 days in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.
When ready to eat, let the cupcake sit on the counter, until it is room temperature and soft. If desired, warm each cupcake in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.
Freezing:
Once the frosting on the cupcakes has hardened a little (you may need to pop them in the fridge), individually wrap each cupcake in aluminum foil. Pop them in a zip top bag and freeze the cupcakes for up to 30 days.
To defrost, put the cupcakes in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cupcakes are room temperature and soft. Warm each cupcake in the microwave for 5-10 seconds, if desired. Be careful not to burn your mouth.
Other Cupcake Recipes You'll Love
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📖 Recipe
Chocolate Fudge Cupcakes
Ingredients
For The Ganache
- 6 ounces chocolate chips
- ½ cup plus 2 tablespoons heavy cream
For The Cupcakes
- ¾ cup plus 2 tablespoons of a 1:1 gluten free flour (I use a 1:1 gf flour with xanthan gum)
- ¾ cup plus 2 tablespoons granulated sugar
- ¼ cup plus 2 tablespoons cocoa powder (I use 3 tablespoons dutch or natural unsweetened and 3 tablespoons dark)
- ¾ teaspoon baking soda
- ¼ teaspoon plus ⅛ teaspoon baking powder
- ¼ teaspoon plus ⅛ teaspoon kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- ½ cup milk
- ½ tablespoon white vinegar
- ½ cup warm water
- 2 tablespoons vegetable oil
- ½ teaspoon pure vanilla extract
For the Frosting
- ¾ cup unsalted butter or vegan baking sticks, room temperature
- 3.5 cups confectioners' sugar
- 1 cup cocoa powder (I use ½ cup natural unsweetened or dutch and ½ cup dark)
- 2 teaspoons pure vanilla extract
- ½ cup water , room temperature
Instructions
For the Ganache
- Pour the 6 ounces of chocolate chips into a large heat safe bowl and set aside.
- In a small saucepan set over medium high heat, bring the heavy cream to a bare simmer, whisking the entire time.Once you see it start to have tiny bubbles around the edges, it's done.
- Immediately pour the heavy cream over the chocolate chips and let stand for one minute. DO NOT MIX!If you mix right away your chips won't melt and your ganache will be chunky!
- After one minute, whisk until combined and smooth.Let the ganache cool a little on the counter. About 15 min. After 15 min, whisk again.
- After the bowl of the ganache is no longer piping hot, place the bowl in the fridge and let the ganache cool while you are making the cupcakes.
Make the Cupcakes
- In a large measuring cup, measure out ½ cup of milk. Add in ½ tablespoon of the white vinegar and stir. Let sit 5-10 minutes and stir again. The milk will appear chunky; that's normal.
- In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking powder, baking soda and kosher salt.
- In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
- Make a well in the center of the dry ingredients. Add in the cornstarch water mixture, the homemade buttermilk, the warm water, vegetable oil and vanilla. Whisk until smooth and combined. The batter will appear very thin and liquidy. Let it sit 10 minutes; it will start to thicken.
- Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. You should have 12 regular size cupcake tins filled.
- Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes spring back at you when carefully touched or when a toothpick inserted comes out clean.
- Let the cupcakes cool almost completely in the pan before trying to remove them.
Make the Frosting
- In the large bowl of an electric mixer or using a hand held mixer, beat the softened butter or vegan baking stick until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the confectioners' sugar.
- With the mixer on low speed still, add in the cocoa powders.
- Add in the vanilla and beat until combined.
- While the mixer is on, slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Assemble the Cupcakes
- Once the cupcakes have cooled, we are going to make the holes for the ganache filling.If you have piping bags with tips, you can use that to make the holes.If not, using a clean thumb, simply push down in the center of the cupcakes but not all the way to the bottom.
- Take the ganache out of the fridge. You want it to be liquid enough to spoon into the cupcake holes. If it is too thick, microwave the bowl of ganache in 5 second increments, stirring after each time until you get the desired consistency.
- Fill the holes in the center of the cupcakes with the chocolate ganache, all the way to the top.If it overflows a little that's ok because we will be frosting these.
Decorate the Cupcakes
- Take the cupcakes out of the fridge. If you have piping bags, pipe the frosting on top of each cupcake.If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.
- If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden. This is your crumb layer so that when you frost the tops of the cupcakes, the ganache doesn’t ooze out and get all over the place. If you have a piping bag, you don’t need the crumb layer or this step.
- Immediately after finishing frosting the cupcakes, add the chocolate sprinkles so they stick to the frosting.
John
Delicious cupcakes from easy to follow recipes!
Kittie
The BEST chocolate cupcakes. My kids and husband who aren’t gluten free were obsessed and had no clue they were GF/vegan.
Lee
SO glad thank you so much!