Cocoa Fudge Cupcakes


Ingredients to be Creamed and Mixed

Dry Ingredients:

Moist Ingredients:



  1. Preheat oven to 350°.
  2. Have ready 2 standard muffin tins lined with cupcake papers.
  3. Cream butter until light and fluffy.
  4. Add brown and white sugar. Beat on high speed for 1 minute until butter and sugar are well mixed.
  5. Add eggs one at a time and beating on medium speed for 30 seconds. Beat on medium high speed for 2 minutes; scraping bowl as needed.
  6. In a separate bowl, mix together the flour, cocoa, soda, and salt; set aside.
  7. In a small bowl or measuring cup mix together the buttermilk and vanilla; set aside.
  8. Add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts to the butter and egg mixture. Beat on low speed until smooth and scrape down sides of bowl as necessary.
  9. Once all ingredients are mixed together, beat on medium high speed, scraping bowl occasionally for 2 minutes.
  10. Spoon or ladle batter into cupcake liners so they are approximately ⅔ full.
  11. Batter should fill approximately 18 to 20 cupcake liners.
  12. Bake for 15 to 20 minutes or until wooden toothpick inserted in center of cupcake comes out clean.
  13. Cool completely on a rack before frosting.


Recipe makes approximately 18 to 20 cupcakes.

If you would rather make a layer cake see my recipe for cocoa fudge cake.

Frost with chocolate buttercream frosting or cream cheese frosting.

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Recipe adapted from Betty Crocker's Cookbook. New York: Golden Press (1980).