Easy Chocolate Fudge Cupcakes

Make the best chocolate fudge cupcakes with a creamy strawberry filling. This simple recipe is easy, delicious, and always a crowd favorite.

If there’s one cupcake recipe I keep coming back to, it’s these easy chocolate fudge cupcakes. They’re rich, fudgy, and just fancy enough to feel special—without being complicated or fussy.

I originally made these dark chocolate fudge cupcakes for Valentine’s Day, but then they showed up again at a baby shower… and then again at a friend’s birthday party. Which tells me one very important thing: these cupcakes work for literally any occasion, any time of year.

The best part? They’re incredibly simple to make, but everyone assumes you went all-out.

How to Assemble the Cupcakes

Once your cupcakes are baked and cooled:

1. Cut a small section out of the center of each cupcake and save the tops in a bowl.
2. Spoon or pipe strawberry whipped cream into the center.
3. Place the cupcake tops back on (or don’t—no judgment here).
4. Pipe chocolate frosting on top and finish with sprinkles.

And just a word of caution, this strawberry whipped cream filling is DELICIOUS – so I advise you not to taste any until AFTER you’ve finished with your cupcakes. Otherwise there may not be any left for the filling!

TIPS 

• I love using this Chocolate Cupcake recipe as the base for these cupcakes. It is super moist and delicious.
• The Chocolate Cream Cheese Frosting from Glorious Treats is ah-mazing on top of these cupcakes!

Chocolate Fudge Cupcakes Recipe

Here’s the full recipe so you can make them yourself:

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Chocolate Fudge Cupcakes

Servings: 24 Cupcakes

Make the best chocolate fudge cupcakes with a creamy strawberry filling. This simple recipe is easy, delicious, and always a crowd favorite.

Prep Time:20 minutes mins

Cook Time:15 minutes mins

Total Time:35 minutes mins

Ingredients

• 24 chocolate cupcakes, homemade or store-bought.
• 2 cups chocolate frosting, homemade or store-bought.
• 1 cup heavy whipping cream
• 1/3 cup sugar
• 1 tsp vanilla
• 5-6 T. chopped/processed strawberries, I used really large strawberries and it took 4 to make 5-6 tsp.
• sprinkles, optional

Instructions

• Make your chocolate cupcakes and chocolate frosting, then set aside.
  
• To make the strawberry whipped cream filling, chop strawberries in blender just until they look thick and “liquidy”. Set aside.
• In a separate bowl, beat whipping cream, and vanilla until it starts to thicken.
• Mix in sugar.
• Fold in strawberries.
• Once your cupcakes have cooled completely, scoop out a small section in the center of the cupcakes, saving the part you cut out in a bowl.
• Add a small spoonful of strawberry whipped cream to the hole, then replace the tops of the cupcakes.
• Pipe chocolate frosting on top of cupcake and sprinkle with sprinkles, if desired.

Notes

Nutrition info is just an estimate and will vary based on the cupcake and frosting you use. 

Nutrition

Serving: 1 cupcake · Calories: 390 kcal · Carbohydrates: 40 g · Protein: 3 g · Fat: 24 g · Saturated Fat: 14 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 0.5 g · Cholesterol: 55 mg · Sodium: 280 mg · Potassium: 170 mg · Fiber: 1 g · Sugar: 33 g · Vitamin A: 600 IU · Vitamin C: 1.5 mg · Calcium: 60 mg · Iron: 1.4 mg

Other Notes

Course: Dessert

Keyword: cupcakes

ABOUT THE AUTHOR – This is a guest post written by Cheryl from TidyMom. Cheryl is a self-proclaimed neat-freak, mom, and wife, whose passions are baking, creating, photography, travel and of course, family! This post originally published on Somewhat Simple in April of 2010.