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! My kids are obsessed with these!
For more chocolate cakes and cupcakes, try my super simple Chocolate Ganache Cake, my Eggless Chocolate Cupcakes, my Triple Layer Cake, Brooklyn Blackout Cake and my Chocolate Tea Cake.
Reasons to Love these Chocolate Fudge 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 a luscious 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! For more triple chocolate, check out my Triple Chocolate Cookies!
Ingredient Notes
- Gluten Free Flour- If you have nut allergies, use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- White Vinegar- We mix this with the milk 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 to give the cookies a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Cornstarch Water- This helps bind everything together since the cupcakes are eggless.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cupcakes can have a chemical flavor.
- Heavy Cream- If you want to make the ganache vegan, make sure to use a gluten free vegan heavy cream.
- Chocolate Chips- To make vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
- Butter/ Vegan Baking Stick- Only use room temperature butter in the frosting. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Chocolate Cupcakes
- 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.
Make this Recipe with All Purpose Flour
- Use ¾ cup plus 2 tablespoon packed AP flour (147 grams).
- Make sure to use ¼ cup plus 2 tablespoons packed cocoa powder (43.5 grams).
This recipe has not been tested with some of 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 fudge chocolate cupcakes!
Step 1: Make the Chocolate Ganache and Let Cool
Place chocolate chips in a heat safe bowl. Set aside.
Then pour heavy cream in a saucepan over medium heat, whisking constantly. Once simmering around the edges, pour over the chocolate chips.
Let sit 1.5 minutes and whisk until smooth.
Let cool on the counter for 15 min. Once the bowl is not hot, whisk again and chill in fridge.
Step 2: Make the Homemade Buttermilk
In a large measuring cup, combine the milk and white vinegar. Stir, let sit 5-10 minutes and stir again. Afterwards, it will appear chunky; that's normal.
Step 3: 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 4: 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 5: 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 may appear very thin and liquidy. If so, let it sit 10 minutes; it will start to thicken.
Step 6: 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.
Step 7: Bake the Cupcakes and Cool
Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes.
Let the cupcakes cool almost completely in the pan before trying to remove them.
Step 8: Make the Chocolate Fudge Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
Then slowly beat in the confectioners’ sugar, cocoa powder and the vanilla until combined.
Then beat in the water a little at a time until you get the desired consistency. You may not need to use it all.
Step 9: Make Holes in the Cupcakes and Fill with Ganache
Push down in the center of the cool cupcakes but not all the way to the bottom.
Fill the hole with the ganache all the way to the top.
If the ganache got too thick, microwave the bowl of ganache in 5 second increments, stirring after each time until you get the desired consistency.
Step 10: Frost the Cupcakes and Add Sprinkles (If Desired)
Pipe the chocolate buttercream on top of each cupcake or frost with an icing spatula and add sprinkles.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- 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 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.
- Cool the Cupcakes- Make sure the cupcakes have cooled completely prior to frosting them. If the cupcakes are even slightly warm, the frosting will become liquid.
- 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.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cupcakes and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened. If you're using vegan butter, make sure it is on the colder side.
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.
More Cupcake Recipes You'll Love
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📖 Recipe
Chocolate Fudge Cupcakes
Ingredients
For The Chocolate Ganache
- 6 ounces chocolate chips
- ½ cup heavy cream
For The Chocolate Cupcakes
- ½ cup milk
- ½ tablespoon white vinegar
- ¾ cup plus 2 tablespoons of a multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¼ cup plus 2 tablespoons cocoa powder (I use 3 tablespoons natural unsweetened and 3 tablespoons dark)
- ¾ cup plus 2 tablespoons granulated sugar
- ¾ teaspoon baking soda
- ¼ teaspoon plus ⅛ teaspoon baking powder
- ¼ teaspoon plus ⅛ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- ½ cup warm water (microwaved for about 30 seconds)
- 2 tablespoons vegetable oil
- ½ teaspoon pure vanilla extract
For the Chocolate Fudge 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 and ½ cup dark)
- 2 teaspoons pure vanilla extract
- ½ cup water , room temperature (you may not use it all)
Instructions
For the Chocolate Ganache
- Pour the 6 ounces of chocolate chips into a large heat safe bowl and set aside.
- Pour the ½ cup heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips.
- Immediately pour the heavy cream over the chocolate chips and let stand for 1.5 minutes. Do not mix!If you mix right away your chips won't melt and your ganache will be chunky!
- After 1.5 minutes, 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 Chocolate Cupcakes
- Preheat the oven to 350 degrees Fahrenheit and line a 12 cup regular size cupcake pan with cupcake liners. Set aside.
- 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 min and stir again, It will appear chunky; that's normal. Set aside.
- In a large bowl whisk together the ¾ cup plus 2 tablespoons multipurpose gluten free flour, ¾ cup plus 2 tablespoons granulated sugar, ¼ cup plus 2 tablespoons cocoa powder, ¾ teaspoon baking soda, ¼ teaspoon plus ⅛ teaspoon baking powder and ¼ teaspoon plus ⅛ teaspoon kosher salt.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 3 tablespoons 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 ½ cup warm water, 2 tablespoons vegetable oil and ½ teaspoon pure vanilla extract.
- Whisk until smooth and combined. If the batter appears 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 (about 15 minutes) before trying to remove them and placing them on a cooling rack.
Make the Chocolate Fudge Frosting
- While the cupcakes are baking, make the frosting.In the large bowl of an electric mixer or using a hand held mixer, beat the ¾ cup unsalted butter until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the 3 ½ cups confectioners' sugar, 1 cup of cocoa powder and 2 teaspoons pure vanilla extract. Beat until combined.
- While the mixer is on, slowly add in the ½ cup 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
- If you have piping bags, pipe the chocolate frosting on top of each cooled 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. Enjoy!
Lydia says
Made these yesterday, very fluffy, and so good!
Lee says
SO glad!!! Thank you!
Kittie says
The BEST chocolate cupcakes. My kids and husband who aren’t gluten free were obsessed and had no clue they were GF/vegan.
Lee says
SO glad thank you so much!
John says
Delicious cupcakes from easy to follow recipes!