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Mini Fudgy Chocolate Cupcakes

  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 20
  • Total Time: 70
  • Yield: 50 1x



For the cupcakes

  • 1/2 cup (60g) cocoa powder
  • 1/2 cup (100ml) strong coffee, boiling
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1 1/3 cup (175g) cake flour
  • 1/2 tsp. baking soda
  • 3/4 cup (170g) butter
  • pinch of salt
  • 1 cup (200g) sugar
  • 2 tsp. vanilla extract
  • 2 large eggs, room temperature

For the chocolate frosting

  • 1/2 cup (60g) cocoa powder, sifted
  • 1 1/2 cups (260g) confectioner’s sugar, sifted
  • 1/2 cup (110g) butter, room temperature
  • 1 tsp. vanilla extract
  • 1/4 cup (50g) whipping cream


  1. Preheat the oven to 350˚F (175°C). Line cupcake pans with paper liners and set aside.
  2. Sift cocoa powder in a bowl. Mix in coffee an buttermilk and let cool. In another bowl mix cake flour, baking soda and salt. Set aside.
  3. In a large bowl beat the butter until light and fluffy. Add the sugar and beat till light and fluffy, for another 4-5 minutes. Add vanilla extract. Mix in the eggs, one at a time, beating for a minute each time. Pour in the cocoa mixture and mix until well combined. Gently fold in the flour mix – do not over mix. Fill the paper liners and bake for 8-10 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack completely before frosting.
  4. For the frosting sift cocoa and confectioner’s sugar in a large bowl. Add the butter and vanilla extract and beat on low speed first to incorporate all the ingredients and then increase the speed to high and beat for 4-5 minutes. Add whipping cream a tablespoon at a time till desired thickness. Check the sweetness and sift in more confectioners sugar if required. Frost the cupcakes.


  • Enjoy baking!