Chocolate Fudge Cupcakes

5 from 1 vote

Chocolate lovers will love indulging in these Chocolate Fudge Cupcakes!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 22

Total Time 42

Servings cupcakes

Calories 485kcal

Preheat the oven to 350°F. Line a 12-cup muffin tin/cupcake pan with cupcake liners; set aside.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, and salt. Set aside.
In the bowl of a stand mixer, beat together the vegetable oil, eggs, milk, and vanilla until combined.
Gradually add the dry ingredients to the wet ingredients in the stand mixer bowl, just until combined. Batter will be thinner and not as thick as your typical cupcake batter.
Scoop up the batter and fill each prepared cupcake liner in the muffin tin about ½ to ¾ of the way full, which gives the cupcakes room to rise.
Bake at 350°F for 18 to 22 minutes. While the cupcakes are baking, make the frosting.

In a large bowl, add the chocolate chips and the heavy cream.
Microwave in 30-second increments, whisking in between intervals, until smooth, glossy, and fully combined. Cover, and refrigerate for up to one hour, stirring every 15 minutes.

Once the cupcakes are baked, allow them to cool completely at room temperature before decorating with the ganache frosting.

Makes 12 cupcakes or 24 mini cupcakes.

Storage: store in an airtight container at room temperature for up to 3 or 4 days, or in the refrigerator for up to one week.