These Decadent Chocolate Fudge Cupcakes have a soft chocolate cake, chocolate ganache and fudge frosting. They're gluten free, nut free, eggless and easily vegan.
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.
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.