Chocolate Fudge Cupcakes

A chocolate cupcake with chocolate ganache piped on top.

5 from 7 votes

These chocolate fudge cupcakes are fluffy chocolate cupcakes filled with fudge and topped with white whipped chocolate ganache. They’re the perfect dessert recipe for Valentine’s Day.

Prep Time30

Cook Time30

Chill Time30

Total Time1 30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 384kcal

Author: Natalie

Equipment

Ingredients

Chocolate Cupcakes

¾ cup all purpose flour
¾ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsweetened cocoa powder
¾ cup granulated sugar
2 large eggs room temperature
⅓ cup vegetable oil
¼ cup sour cream room temperature
¼ cup whole milk room temperature
2 teaspoons vanilla extract

Chocolate Fudge Filling

3½ ounces sweetened condensed milk
3 ounces dark chocolate finely chopped

Chocolate Ganache

7 ounces semi-sweet chocolate finely chopped
7 ounces heavy cream or heavy whipping cream

US Customary - Metric

Instructions

Chocolate Cupcakes

Preheat oven to 350 F. Line muffin pan with paper liners.
In a large bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt then whisk to combine. Set aside.
In a large mixing bowl, whisk the eggs, oil, sour cream, milk and vanilla extract until combined.
Use a rubber spatula to gradually stir the wet ingredients into the dry ingredients. Stir until just combined, being careful not to over mix.
Pour about ¼ cup of batter into each cupcake liner (they should be between ½ and ⅔ full). Bake at 350 F for 17-20 minutes or until a toothpick comes out clean when inserted in the middle of a cupcake.
Remove cupcakes from the pan. Set them on a wire rack to cool completely.
Once cooled, use a cupcake corer (or use the wide end of a large piping tip to carve out a hole on top and to remove the center of each cupcake.
Fill each cupcake with 1-2 teaspoons of the chocolate fudge filling.

Chocolate Fudge Filling

Combine the finely chopped dark chocolate and sweetened condensed milk in a small saucepan over low heat.
Stir until chocolate has melted. Allow to cool.

Chocolate Ganache

Finely chop the chocolate and place into a large heat proof bowl.
In a small saucepan on medium heat, bring the heavy cream to a simmer. Do not let it get to a boil. Pour the heavy cream over the chocolate. Do not stir. Let stand 3 minutes.
After 3 minutes, slowly with a metal spoon until the chocolate has melted and is completely combined with the heavy cream.
Scoop out about 1/4 cup of the chocolate ganache for the drip or glaze on the top of the cake. Set aside at room temperature. Place the rest of the ganache in the fridge for about 30-45 minutes to firm up.
Spoon a little of the room temperature ganache (the reserved 1/4 cup of ganache) over each cupcake. Allow ganache to set while you wait for the ganache in the fridge to firm up.
Once cooled, the ganache will be thick enough to be spread or piped. For a lighter, more mousse-like texture, you can whip the ganache. Beat ganache with an electric mixer until the ganache is a lighter shade and has also lightened in texture.
Spread the thickened or whipped ganache on each cupcake with an offset spatula or pipe a rosette using a Wilton 1M tip. Enjoy!

Notes

Chocolate: Use chopped chocolate baking bars. They melt more evenly than chocolate chips. I don't recommend using chocolate chips for the ganache or the fudge filling.

Heavy Cream: Use heavy cream or heavy whipping cream for the ganache. It makes the ganache rich and spreadable. Do not use half and half or whole milk as a substitute.

Chopping chocolate: Chop the chocolate into small, even pieces to help it melt faster and more evenly.

Doneness: Insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs attached, the cupcakes are done.

Storage: Store cupcakes in an airtight container in the fridge for up to 3 days. Allow to sit at room temperature for an hour before serving.

Nutrition