Craving something chocolatey yet easy to make? These moist chocolate fudge cupcakes are a perfect treat for any occasion. I often find myself whipping these up after Alex's soccer practice, and for a reason—they never last long in our house! With a creamy chocolate filling and frosting to boot, you’re in for a delightful baking session.
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Why you’ll love this recipe
- Quick and Easy: These cupcakes are ready in under 3 hours, making them doable even on a busy day.
- Rich Chocolate Flavor: Thanks to the cocoa and espresso powder, the chocolate taste is deep and satisfying.
- Perfect Texture: Enjoy a tender crumb with a creamy chocolate filling that flows beautifully when you bite into it.
- Family Favorite: Loved by the picky eaters in my family, ensuring all smiles at the table.
- Foolproof: A simple recipe that’s hard to mess up even for novice bakers.
Ingredients
- For the cupcakes:
- 95 grams all-purpose flour
- 43 grams dutch processed cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 100 grams sugar
- 100 grams light brown sugar
- 50 ml vegetable oil
- 1 teaspoon vanilla extract
- 113 grams Greek yogurt
- 1 teaspoon espresso powder
- 2 tablespoons hot water
- 2 teaspoons white vinegar
- For the filling and frosting:
- 340 ml heavy whipping cream (divided)
- 340 grams semisweet chocolate (divided)
- Pinch of salt
Step-by-step instructions
Prepare the chocolate frosting
- Heat heavy whipping cream until it simmers, then pour over chopped chocolate and let it sit for 5 minutes.
- Stir until smooth, add a pinch of salt and let it cool at room temperature until scoopable.
Make the chocolate filling
- Repeat the frosting process using the remaining cream and chocolate.
- Let it sit until hardened.
Bake the cupcakes
- Preheat your oven to 350°F (175°C).
- Line a muffin tray with 12 cupcake liners.
- Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl.
- Mix espresso powder and hot water to make coffee.
- In another bowl, whisk eggs, coffee, Greek yogurt, oil, vanilla, vinegar, sugar, and brown sugar until combined.
- Combine wet and dry ingredients and mix until just combined.
- Fill cupcake liners ¾ full and bake for 18-20 minutes. Allow to cool completely.
Assemble the cupcakes
- Core each cupcake, fill it with the chocolate ganache using a piping bag or spoon.
- Whip the frosting until light and fluffy, then pipe on top of each cupcake.
Recipe tips & variations
- Ensure smooth filling: Let the chocolate sit until fully melted before stirring.
- Can’t find Greek yogurt? Regular plain yogurt works too.
- Add a dash of cinnamon for a subtle spice twist.
- Fancy something else? Try mint extract instead of vanilla for a chocolate-mint combo.
Storage & reheating
- Store in an airtight container and keep in the fridge for up to 4 days.
- For longer storage, freeze the unfrosted cupcakes and frost freshly for best results.
- Reheat in a pre-warmed oven for a few minutes to refresh.
FAQs
How do I ensure the chocolate ganache filling stays creamy?
Ensure the ganache is fully set before using it to fill the cupcakes. Keep it at room temperature, or gently warm it if it's too firm.
Can I prepare the frosting and filling ahead?
Yes, both can be made a day in advance and stored in the fridge. Bring to room temperature before using.
What’s the difference between Dutch-processed and natural cocoa powder?
Dutch-processed is alkalized, meaning it has a smoother, more mellow flavor, perfect for these rich cupcakes.
How should I store these to keep them moist?
Keep them in an airtight container, refrigerated. Bring them to room temperature before serving for the best taste and texture.
Recipes you may like
This family-favorite recipe has saved many dessert emergencies at home. Feel free to put your spin on it and share your success stories in the comments! Happy baking! 🍰
Print
Moist Chocolate Fudge Cupcakes with Chocolate Filling
- Total Time: 2 hours 30 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious and easy-to-make moist chocolate fudge cupcakes with a creamy chocolate filling and frosting.
Ingredients
Scale
- 95 grams all-purpose flour
- 43 grams dutch processed cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 100 grams sugar
- 100 grams light brown sugar
- 50 ml vegetable oil
- 1 teaspoon vanilla extract
- 113 grams Greek yogurt
- 1 teaspoon espresso powder
- 2 tablespoons hot water
- 2 teaspoons white vinegar
- 340 ml heavy whipping cream (divided)
- 340 grams semisweet chocolate (divided)
- Pinch of salt
Instructions
- Heat heavy whipping cream until it simmers, then pour over chopped chocolate and let it sit for 5 minutes.
- Stir until smooth, add a pinch of salt and let it cool at room temperature until scoopable.
- Repeat the frosting process using the remaining cream and chocolate.
- Let it sit until hardened.
- Preheat your oven to 350°F (175°C).
- Line a muffin tray with 12 cupcake liners.
- Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl.
- Mix espresso powder and hot water to make coffee.
- In another bowl, whisk eggs, coffee, Greek yogurt, oil, vanilla, vinegar, sugar, and brown sugar until combined.
- Combine wet and dry ingredients and mix until just combined.
- Fill cupcake liners ¾ full and bake for 18-20 minutes. Allow to cool completely.
- Core each cupcake, fill it with the chocolate ganache using a piping bag or spoon.
- Whip the frosting until light and fluffy, then pipe on top of each cupcake.
Notes
- Ensure smooth filling: Let the chocolate sit until fully melted before stirring.
- Can’t find Greek yogurt? Regular plain yogurt works too.
- Add a dash of cinnamon for a subtle spice twist.
- Fancy something else? Try mint extract instead of vanilla for a chocolate-mint combo.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28 grams
- Sodium: 150 milligrams
- Fat: 22 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 70 milligrams
