Chocolate Cupcakes with Chocolate Ganache Icing are an irresistible treat that brings together rich, moist chocolate cake with a smooth, decadent topping. This recipe strikes a perfect balance between simplicity and indulgence, offering a delightful dessert that’s sure to please any crowd.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 24 cupcakes
- Difficulty: Easy
- Cuisine: American
Why You’ll Love This Chocolate Cupcakes with Chocolate Ganache Icing
- Rich and moist texture that melts in your mouth.
- Simple ingredients that deliver high-end flavor.
- Perfect for birthdays, parties, or a special treat.
- Easy enough for beginners, impressive enough for experts.
Ingredient Notes & Substitutions
- All-purpose flour: Provides structure; no substitutes recommended.
- Cocoa powder: Use Dutch-processed for deeper flavor.
- Buttermilk: Adds moisture and tang; substitute with milk + vinegar if needed.
- Hot coffee: Enhances chocolate flavor; can use hot water as a substitute.
- Dark chocolate: For a rich ganache; use quality chocolate for the best results.
How to Make It
Start by mixing the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, combine the wet ingredients: eggs, vanilla, buttermilk, and oil, then add them to the dry ingredients. Stir until just combined, then pour in the hot coffee, mixing quickly to create a thin batter.
Pour the batter into lined cupcake pans and bake in a preheated oven at 350°F for about 20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool while you prepare the ganache.
To make the ganache, heat the cream and sugar until just before boiling, then pour over a bowl of chopped chocolate, butter, vanilla, and salt. Let it sit for a minute before stirring until smooth. Cool the ganache in the fridge, then spread on the cooled cupcakes.
Tips for Best Results
- Ensure all ingredients are at room temperature for even mixing.
- Do not overmix the batter; it should be slightly lumpy.
- Use an ice cream scoop for even cupcake sizes.
- Chill the ganache until thick but spreadable, not hard.
- Allow cupcakes to cool completely before icing.
Common Mistakes to Avoid
- Overbaking: Check cupcakes with a toothpick at 18 minutes to avoid dryness.
- Skipping the coffee: Coffee intensifies the chocolate flavor; use it even if you don’t like coffee.
- Not cooling ganache: If too warm, the ganache will run off the cupcakes.
- Using cold ingredients: Room temperature ingredients blend more smoothly.
How to Store & Make Ahead
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Keep for up to 5 days in an airtight container.
- Freezer: Freeze iced cupcakes for up to 3 months; thaw overnight in the fridge.
Frequently Asked Questions
Can I use a different type of chocolate for the ganache?
Yes, you can use milk or semi-sweet chocolate, though it will alter the flavor and sweetness.
What if I don’t have buttermilk?
You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk.
Can I make the cupcakes ahead of time?
Absolutely, bake them a day ahead and store in an airtight container at room temperature.
Why is my ganache too runny?
It may need more chilling time. Place it back in the fridge to thicken before spreading.
Closing
These Chocolate Cupcakes with Chocolate Ganache Icing are a surefire way to delight friends and family. With their rich flavors and beautiful presentation, they’re bound to become a favorite. Give this recipe a try and enjoy a delicious homemade treat!
PrintChocolate Cupcakes with Chocolate Ganache Icing
Rich and moist chocolate cupcakes topped with a smooth chocolate ganache, perfect for any special occasion.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ¾ cups all-purpose flour 210 g
- 2 cups granulated sugar 400 g
- ¾ cup unsweetened cocoa powder preferably dutch processed, 75 g
- 2 teaspoons baking soda 10 ml
- 1 teaspoon baking powder 5 ml
- 1 teaspoon salt ½ if morton, 5 ml
- 2 large eggs
- 2 teaspoons vanilla extract 10 ml
- 1 cup buttermilk 240 ml
- ½ cup oil canola or vegetable, 120 ml
- 1 cup hot coffee 240 ml
- 5 oz chopped dark chocolate
- 4 tablespoons salted butter 57 g
- 3/4 cup granulated sugar 150 g
- 3/4 cup heavy cream 180 ml
- 2 teaspoons vanilla extract 10 ml
- Pinch of salt
Instructions
- Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
- Add the vanilla, eggs, buttermilk, and oil and stir until combined
- Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
- Pour the batter into a cupcake pan with liners and cook for ~20 minutes on 350 F – make sure a toothpick comes out clean
- Set aside to cool
- To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set aside
- In a small pan over medium heat, heat cream and sugar until hot but just before boiling
- Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth
- Set in the fridge until cooled but not hard
- Once it is cooled, top the cupcakes
Notes
Ensure all ingredients are at room temperature for even mixing.
Chill the ganache until thick but spreadable, not hard.
Use an ice cream scoop for even cupcake sizes.
Allow cupcakes to cool completely before icing.
