Print

Chocolate Ganache Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chocolate Ganache Cupcakes are rich, moist chocolate cupcakes topped with a silky, decadent ganache frosting. Perfect for celebrations or everyday indulgence, they deliver deep chocolate flavor in every bite.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup hot coffee or hot water
  • 8 oz semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • Optional: chocolate shavings
  • Optional: sprinkles
  • Optional: fresh berries
  • Optional: sea salt flakes

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Slowly stir in the hot coffee or hot water until the batter is smooth and thin.
  6. Fill each cupcake liner about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cupcakes completely on a wire rack.
  9. To make the ganache, heat the heavy cream until just simmering.
  10. Pour the hot cream over the chopped chocolate and let stand for 2 to 3 minutes.
  11. Add the butter and stir until smooth and glossy.
  12. Allow the ganache to cool slightly until thick enough to spread or pipe.
  13. Frost the cooled cupcakes with the ganache and garnish with desired toppings.

Notes

  • Use dark chocolate for a more intense chocolate flavor.
  • Add espresso powder to enhance the richness of the chocolate.
  • Fill cupcakes with raspberry jam or chocolate mousse for a surprise center.
  • Top with crushed cookies, caramel drizzle, or chopped nuts.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving.
  • Unfrosted cupcakes can be frozen for up to 3 months.
  • Ganache can be refrigerated separately and gently rewarmed if needed.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-ganache-cupcakes/