Delicious E L Fudge Cupcakes

E L Fudge Cupcakes

A Butter Cupcake + Chocolate Buttercream Love Story

Catchy opener (because first impressions matter):

These cupcakes don’t whisper “dessert”—they confidently clear their throat and say, “I’m the reason diets start on Monday.”

Let’s talk about cupcakes for a hot second. Not the dry, grocery-store-shelf cupcakes that taste like sweetened cardboard. Not the ones with frosting so fake it squeaks when you bite it. I’m talking about real-deal, bakery-style, butter-loaded, frosting-forward cupcakes—the kind that feel indulgent without being fussy.

These E L Fudge Cupcakes are built on a classic butter cupcake base that’s soft, rich, and sturdy enough to hold a generous swirl of chocolate buttercream without collapsing under pressure (a skill we all aspire to, honestly). They’re sweet but not cloying, fluffy but not crumbly, and basically the cupcake equivalent of wearing pajamas that look like an outfit.

Why do these cupcakes work so well?

The butter brings depth and richness
The milk keeps everything tender
The granulated sugar gives structure and sweetness
The chocolate buttercream is bold, nostalgic, and silky

These cupcakes are perfect for:

Birthday parties
Bake sales
School events
Stress baking
“Just because it’s Tuesday” baking

And yes—these are kid-approved, freezer-friendly, crowd-pleasing, and endlessly customizable. Which means once you make them, they’ll quietly become your cupcake recipe. The one people ask for. The one you “just happen to know by heart.” 😏

Before we get baking, quick reader check-in:
👉 Are you Team Extra Frosting or Team Cupcake-to-Frosting Balance?
(There is no wrong answer. There is a correct one, and it’s extra frosting.)

I love E.L. Fudge cupcakes a lot! In fact, I ask Matthew to buy them frequently. The last time I had asked him to bring them home he got single stuff, can you believe that?! Who doesn’t buy double stuff?

That was my question? He then told me that they were cheaper. Then I came home the next day mind in my business talking on the phone with a friend and I stuck my hand in the package to get a cookie and found this little lovely….

I could not stop laughing. He then proceeded to tell me that it’s Mega Stuff. He was just giving me what I had wanted.

That’s real love people I am just saying. Anyways, so we decided to make our own version of what a cupcake would taste like. Then we could put all the frosting we want on it! So here is our yummy version of the cupcakes.

E L Fudge Cupcakes

Butter Cupcake Recipe

Ingredients

1 1/2 cups butter room temperature

2 1/2 cups granulated sugar

5 eggs

1 teaspoon pure vanilla extract

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup milk

E L Fudge Cupcakes

DIRECTIONS

Preheat oven to 350 degrees. In mixer cream butter and
sugar until light and fluffy. Add eggs one at a time, mixing well after each
addition.

Mix in vanilla flavor. In a separate bowl mix flour with baking
powder and salt. Add flour mixture alternately with milk, starting with the
flour.

Pour about a tablespoon into each cupcake well. Bake for about 20-25
minutes or until a toothpick comes out clean. Let cool for 10 minutes in pan on
a rack before taking out of the pan. Set aside and make the frosting while it
cools.

Chocolate Buttercream Frosting

Ingredients

1/2 cup solid vegetable shortening

1/2 cup salted butter, softened

1/2 cup cocoa

1 teaspoon vanilla extract

1/2 teaspoon of sea salt

5 – 6 cups confectioners sugar, sifted (add more for thicker frosting)

1/4 cups of milk (add more for thinner frosting)

Directions

In a large bowl, mix together shortening and butter with an electric mixer. Gradually add in cocoa. Add vanilla.

Carefully mix in sugar, one cup at a time. Scrape the sides of the bowl every so often. Add milk until the frosting is fluffy. If you want your frosting to be stiffer, add a little more sugar until it’s the texture you desire. Remember that if it’s too stiff it’s hard to squeeze out of the frosting bag. Enjoy these I know that we did!!

🍽️ Calorie Count

Per frosted cupcake:

Calories: ~430–470
Serving size: 1 cupcake
Worth it: Absolutely

Friendly reminder: calories don’t count at birthday parties or when eaten standing at the counter. That’s just science.

🧬 Nutritional Facts (Estimated Per Cupcake)

Fat: 24g
Saturated Fat: 14g
Carbohydrates: 55g
Sugar: 42g
Protein: 4g
Sodium: 210mg

These are indulgent cupcakes—not “health cupcakes,” not “sneaky veggie cupcakes.” These are joy cupcakes.

👩‍🍳 Cooking Tips for Perfect Cupcakes Every Time

Room-temperature butter and eggs matter more than you think
Cream butter and sugar until fluffy—not just mixed
Use an ice cream scoop for evenly sized cupcakes
Let cupcakes cool completely before frosting (unless you want chocolate soup—no judgment)
Sift powdered sugar to avoid lumpy frosting

👉 Reader prompt: Do you frost with a knife or a piping bag? Drop your allegiance.

🔄 Recipe Variations (Because Options Are Everything)

Mint Chocolate: Add ½ teaspoon peppermint extract to frosting
Peanut Butter Swirl: Swirl peanut butter into the frosting
Mocha Cupcakes: Replace ¼ cup milk with brewed coffee
Chocolate Chip Surprise: Fold mini chocolate chips into batter
Holiday Style: Top with crushed candy canes or festive sprinkles

This recipe plays well with others.

🧒 Kid Tips (Little Bakers Welcome)

Let kids add cupcake liners
Allow them to “taste test” frosting (quality control)
Use zip-top bags as DIY piping bags
Give them sprinkle duty—it’s basically their Super Bowl

Baking memories > perfectly frosted cupcakes.

🛒 Grocery Hacks (Save Time + Money)

Buy butter in bulk and freeze extras
Store cocoa powder in an airtight container
Generic powdered sugar works perfectly
Use store-brand milk—no difference in baking

Smart shopping = more baking later.

🔥 Leftover Remix Ideas

Crumble cupcakes over ice cream
Turn them into cake pops
Freeze unfrosted cupcakes for up to 2 months
Make cupcake parfaits with whipped cream

Leftovers? Never heard of her.

🎯 READERS CHALLENGE

This week’s Lou Lou Girls baking challenge:
👉 Make these cupcakes and give one to someone who’s had a rough day.

Bonus points if:

You keep one for yourself
You snap a photo
You tell us how fast they disappeared

Kindness + cupcakes = elite combo.

💬 Final Thoughts

These E L Fudge Cupcakes are the kind of recipe you bookmark, print, and eventually memorize. They’re dependable, flexible, and endlessly crowd-pleasing. They don’t try to be trendy—they aim to be delicious, and they absolutely succeed.

They’re the cupcakes people ask about.
The cupcakes that vanish first.
The cupcakes that earn you “Can you bring those again?” texts.

And honestly? That’s the highest honor.

If there’s one thing we believe around here at Lou Lou Girls, it’s that baking isn’t just about food—it’s about connection, confidence, and creating something with your hands that brings people together. These cupcakes check every box. They’re simple without being boring, indulgent without being intimidating, and nostalgic in the best possible way.

Whether you’re baking with kids, for friends, or just for yourself (highly recommended), this recipe delivers every single time. Keep it. Share it. Make it yours.

Now go preheat that oven—and don’t forget to save one cupcake for later.
Future you will be very grateful. 💕🧁