Good Eats and Sweet Treats from My Small Boston Kitchen

Double Chocolate Fudge Cupcakes

Chocolate. My all-time favorite food, and favorite baking ingredient (only second to butter)… the word excites so many senses. Chocolate bark, chocolate bars, chocolate chips, cocoa powder, cocoa butter, cacao beans, cocoa nibs, I’ll take it any way I can get it. I hear the mention of chocolate and I feel giddy with excitement. Chocolate is my first love, and while not my only one, I still find it to be completely perfect, and delicious in it’s perfection. Especially the extra dark, extra bitter variety — can’t go wrong there. So it’s with a great proclamation of love that I bring you this, the masterpiece to end all chocolate masterpieces, DOUBLE CHOCOLATE FUDGE cupcakes.

In all honesty, these aren’t the absolute best cupcakes I’ve ever made, but they are stinking delicious for how simple they are. The frosting involves throwing a bunch of ingredients into a mixer for a couple of minutes, giving it a whirl, and letting it cool before you stick your fingers spatula in to decorate. The cupcakes are about as easy as that – I halved the original recipe but neglected to halve the amount of eggs (smooth operator over here), and while the batter was like water when it went into the oven, the cupcakes still came out fantastic! Everyone who tried these loved them, for their lighter than air texture, and the serious fudgyness of the frosting. The frosting tastes like your basic chocolate fudge, only gooier and spreadable. So good. And I don’t even like fudge.

Can you tell I’m feeling fiesty today? Something about the day of love – must bring out my wild side. Today I’m going to spend my day getting wild with lots of research and excel spreadsheets… but if you have the opportunity, go wild with these cupcakes. Or treat someone today. You both deserve it!

P.S. Please excuse the blue cupcake wrappers on Valentine’s Day – I’m not clueless, I just made these for a boy’s baby shower and happened to share them with you on the day of PINK and RED. I told you, smooth operator. I’ve got a brain like no one else’s. So just go make these and stop judging! You will thank me later.

Oh, and Happy Valentine’s Day!!!

Chocolate Cupcakes

adapted from Cookies and Cups
1 1/2 cups Hershey’s Special Dark Cocoa Powder (you can also use regular cocoa powder)
3 cups all purpose flour
3 cups granulated sugar
1 Tbsp baking soda
1 1/2 tsp baking powder
1 tsp salt
3 eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
3/4 cup vegetable oil
2 tsp vanilla extract

Preheat oven to 350. Line muffin pan with cupcake liners.

1) In your stand mixer sift flour, cocoa powder, baking soda and baking powder together. Add in the sugar and salt.

2) With your mixer on low speed add eggs, one at a time and then the vanilla, water, vegetable oil and buttermilk. Mix on medium for 2 minutes until combined.

3) Fill liners 2/3 full and bake for 20 minutes until set. Remove from pan immediately and cool on wire rack.

Easy Fudge Frosting
1 cup butter, room temperature
2/3 cup boiling water
1 cup Hershey’s Special Dark cocoa powder, sifted *you can use regular cocoa powder if you prefer
8 cups powdered sugar
1 tsp vanilla


1) In a mixer combine all ingredients and over low speed for 30 seconds. Increase speed to medium and beat for 1 minute until smooth.

2) Let frosting cool for 15-20 minutes before you frost cake or cupcakes.

6 Responses to “Double Chocolate Fudge Cupcakes”

  1. Anonymous says:

    Chocolate makes me giddy too. These look amazing!

  2. I sort of want to skip my Valentine’s Day dinner to go home and make these…I am a HUGE chocolate fan!

  3. Simply Life says:

    oh my gosh, these look amazing! I have no clue how to frost cupcakes- I think I need a lesson! 🙂

  4. thank you for the lovely recipe! These little babies were delightful!! 🙂 I only did a couple of modifications and that was adding a chocolate truffle center (my husband came down with sad puppy-dog eyes – holding a bag of truffles, asked if I can put them in the center of the cupcakes and I did.) Also, I did my own chocolate cream-cheese frosting (1c butter, 1c cream-cheese, 3c powdered sugar, 1tsp pure vanilla and 1c cocoa powder) other then that I followed the recipe to the T! 🙂

    My final note is that I did this all by hand and my it was… well, you know.

    I forsee a stand mixer in my near future 😛

    • Taryn says:

      I’m so glad you enjoyed this recipe! The chocolate truffle center sounds like a fantastic idea.

      And I definitely suggest a stand mixer 🙂 It’s an investment, but one of the best you can make if you love being in the kitchen!


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