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Chocolate Sour Cream Fudge Cupcakes, single cupcake on plate cut in half with cupcakes on cake stand behind and flowers | kickassbaker.com

Chocolate Fudge Cupcakes with Cream Cheese Frosting

These Chocolate Fudge Cupcakes are so moist and chocolatey from the addition of sour cream and freshly brewed hot coffee! And the cream cheese frosting provides the perfect balance with a bit of sweetness.
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes
Course: All Recipes, Dessert, Snack
Cuisine: American
Servings: 18 servings
Calories: 398kcal


Chocolate Fudge Cupcakes

  • 1 cup unsweetened cocoa powder
  • 1 cup brewed coffee hot
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • 3 large eggs, room temperature
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt

Cream Cheese Frosting:

  • ½ cup unsalted butter room temperature
  • 8 ounces cream cheese brick-style, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 4 cups powdered sugar


Make the Cupcakes:

  • Preheat oven to 350°F. Line muffin pan with cupcake liners or place paper cupcake cups on a sheet tray and set aside. In a medium bowl, whisk together the cocoa powder, coffee, sour cream, and vanilla to make a shiny fudge. Set aside. In the bowl of a stand mixer, beat the butter until smooth and shiny, about 2-3 minutes. Add the granulated and brown sugars and continue beating until fluffy, and then beat in the eggs one at a time, mixing between each addition. In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture in thirds, alternating with the fudge mixture, scraping down the bowl several times as you go. Divide the batter between the cupcake liners and bake for 28 - 30 mins. A toothpick inserted into the center of the middle cupcake should come out clean when they are done. If there's batter on the toothpick, continue baking for a few minutes more until it comes out clean. Let the cupcakes cool before turning them out on a wire rack to cool completely before frosting.

Make the Frosting:

  • In the bowl of a stand mixer, beat the butter and cream cheese on medium to high speed until smooth and creamy, about 2-3 minutes. Add in vanilla and salt and mix well to combine. With mixer on low, gradually add the powdered sugar one cup at a time until completely combined and no dry spots are left. Frost cooled cupcakes.


  • Frosted cupcakes can be stored in the refrigerator for up to one week
  • Unfrosted cupcakes can be frozen. Wrap them individually in plastic wrap and freeze up to 3 months. Bring to room temperature before frosting
  • Unused frosting should be stored in the refrigerator. Bring to room temperature before using. If the frosting looks to be separated or lumpy, mix briskly with a spoon or with a handheld mixer for a minute or two
  • Recipe inspired by and adapted from Andie Mitchell's memoir It Was Me All Along


Calories: 398kcal | Carbohydrates: 49.2g | Protein: 4.4g | Fat: 22.1g | Saturated Fat: 13.3g | Cholesterol: 86.7mg | Sodium: 292.5mg | Potassium: 87.2mg | Fiber: 1.7g | Sugar: 37.4g
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