Favorite Fudge Birthday Cupcakes with 7-Minute Icing

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen cupcakes

Recipe photo

These moist, deep-dark chocolate cupcakes are topped with a thick swirl of classic 7-minute frosting, made in a non-traditional way: no 7 minutes of beating in a double boiler on the stovetop required.

Note: The USFDA advises against consumption of raw eggs in any form. If you're worried about possible egg contamination and health issues, please be sure to use pasteurized egg whites in the frosting for these cupcakes.

Read our blog about these cupcakes, with additional photos, at Flourish.

Favorite Fudge Birthday Cupcakes with 7-Minute Icing

star rating (38) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen cupcakes
Published: 01/01/2010



  • Batter for Favorite Fudge Birthday Cake*
  • *Want to use your ingredients more efficiently? Reduce the vegetable oil from 3/4 cup to 2/3 cup; and add 2 egg yolks to the batter along with the 4 whole eggs, reserving the 2 whites for the frosting.


  • 2 large egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/3 cup water
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract


1) Preheat the oven to 350°F. Line two cupcake or muffin pans with papers, and spray the papers with non-stick vegetable oil spray, if desired.

2) Prepare the cake batter from our Favorite Fudge Birthday Cake recipe.

3) Divide the batter evenly among the cupcake cups; you'll pour a scant 1/4 cup batter (about 58g) into each cup. A muffin scoop works well here.

4) Bake the cupcakes for about 25 minutes, until a cake tester or toothpick inserted into the center of one of the cakes in the middle of the pan comes out clean.

5) Remove the cupcakes from the oven. In about 5 minutes, or as soon as you can handle them, remove them from the pan, and place them on a rack to cool.

6) When the cupcakes are cool, make the frosting. Place the 2 egg whites in a large mixing bowl or the bowl of your stand mixer. Beat until the egg whites are foamy and thick; they should mound in the bowl, without holding a peak. Set them aside while you prepare the sugar syrup.

7) Combine the sugar, cream of tartar, water, and salt in a saucepan. Bring to a boil, stirring frequently; the sugar should be dissolved. If the sugar hasn't dissolved, cook and stir a bit more, until it has. Once the sugar has dissolved, boil the syrup, undisturbed, for 2 minutes, or until the syrup registers 240°F on a candy thermometer or instant-read thermometer.

8) Begin to beat the egg whites, and immediately pour the boiling sugar syrup into the egg whites in a slow stream, beating all the while. As you beat, the mixture will thicken.

9) Once all the syrup is added, stir in the vanilla, and continue to beat until the frosting is thick and will hold a peak.

10) Spoon the hot frosting atop the cooled cupcakes, swirling it decoratively.

11) Decorate while warm with sprinkles, mini chocolate chips, sparkling sugar, or the decorations of your choice, if desired.

12) Yield: 2 dozen iced cupcakes.


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  • star rating 01/19/2015
  • Audrey from Raleigh, NC
  • This was pretty easy to do (though my husband helped) and it tasted fabulous and looked very impressive. I would definitely make this again. When people asked what it was I said marshmallow icing because it was so similar to a marshmallow.
  • star rating 04/05/2014
  • Emily from Lillehammer, Norway
  • Not very chocolatey flavor. Was disappointed in the taste. They were very pretty, puffy and round like a real cupcake should be though!
  • star rating 10/20/2013
  • Mary from Baldwinsville, NY
  • Delicious and easy! This recipe has a great consistency, piped beautifully onto cupcakes. Frosting also held up great, frosted the cupcakes in the morning for a late afternoon party, frosting did not get stiff or sticky, was perfect. This is a keeper!
  • star rating 09/30/2013
  • mkurth51 from KAF Community
  • I'm not a cake baker, and chose these because they looked easy. They really were! I did call the Baker's Hotline ahead of time with some questions, and John was very helpful. Based on his advice I did not bother spraying the pans or cups, and make the frosting immediately before I frosted. I made mini cakes and ended up with 72 and some batter in the trash because I ran out of cups and patience. 12 minutes in my oven had them perfectly done. The frosting was also easy to make and apply. I frosted about 2.5 hours before the cupcakes were served and they still looked great.
  • star rating 08/13/2013
  • Heidi from Atlanta, GA
  • My rating is solely for the icing, which is amazing. I will never buy another container of icky frosting again. This was perfectly sweet and light with a delicious marshmallow flavor. I used mine on a 9x13 cake and half of the recipe would have been plenty. It looked beautiful as well - perfectly white, fluffy and glossy.
  • star rating 12/20/2012
  • Sandy from Charlottesville, VA
  • Oh my! I just finished eating the best chocolate cupcake I have ever tasted!! It's a wonder I didn't eat the cupcake paper itself, trying to get every morsel. What made these even more awesome to me, was the GRASSHOPPER cupcake frosting recipe which I chose to use. Peppermint-perfect for Christmas! The deep chocolate is wonderful, and they are so, so moist. Ahhhh. Someday I'll try the cake part of the grasshopper cupcake recipe, but today this is a winner!
  • star rating 12/11/2012
  • Stephanie from Durban South Africa
  • Followed the directions for the icing exactly and was very happy with results. Icing did take about ten minutes of beating but I was doing it in a tropical thunderstorm under humid conditions. Easy to spread and very light. All my guests asked for recipe.
  • star rating 05/21/2012
  • wendy from hancock, mi
  • Cupcakes are pretty, and moist but flavor is meh. Not enough chocolate flavor to these...
  • star rating 02/24/2012
  • Carol from East Troy, WI
  • These cupcakes are fabulous; moist, nice crumb, easy. This will be my go to chocolate cake recipe. I made 12 cupcakes and baked the remaining batter in my KAF biscotti pan. I used a chocolate ganache frosting, but will defininitely try the 7-minute icing next time. I do not always have good luck when making cakes from scratch, but this one was just what I have grown to expect from KAF!!!!!
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