Chocolate 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
Scale
- 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.