These chocolate ganache cupcakes are pure chocolate heaven—rich, moist, and topped with a silky, melt-in-your-mouth ganache. The perfect easy treat for any chocolate lover!
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These chocolate ganache cupcakes are the ultimate treat for chocolate lovers! Soft, moist, and rich in flavor, they’re topped with a smooth, whipped chocolate ganache that takes them to the next level.
Made with a moist chocolate cupcake base and an easy whipped ganache frosting, this recipe is simple yet absolutely decadent. Every bite is perfectly balanced between deep chocolate flavor and a light, creamy texture.
Perfect for birthdays, holidays, or any chocolate craving, these cupcakes are an easy way to impress. Whether for a party or a sweet indulgence at home, they’re guaranteed to be a hit!
Why you'll love this recipe
Craving for more Chocolate recipes? Give these a try: Chocolate birthday cake, triple chocolate brownies, Whipped Chocolate ganache, Chocolate ganache cheesecake and Chocolate cake pops.
Ingredients you need
You need these ingredients to make these chocolate cupcakes with chocolate ganache frosting:
- Flour – Use cake flour for a lighter texture or all-purpose flour for a denser crumb.
- Cocoa Powder – Go for natural unsweetened cocoa powder for a classic chocolate taste or Dutch-process cocoa for a deeper flavor.
- Baking Soda – Helps the cupcakes rise and stay fluffy. If needed, substitute with baking powder.
- Salt – Enhances the chocolate flavor and balances the sweetness.
- Vegetable Oil – Keeps the cupcakes moist and soft. Use canola, grapeseed, or coconut oil instead of butter for extra tenderness.
- Sugar – White granulated sugar works best, but brown sugar adds a deeper flavor and extra moisture.
- Eggs – Use room temperature eggs for a smooth batter.
- Vanilla Extract – A splash of pure vanilla extract enhances the overall flavor.
- Buttermilk – Essential for a tender, super moist texture. If unavailable, replace with milk and a splash of white vinegar, sour cream, or plain yogurt.
- Chocolate – Use semi-sweet chocolate chips or bittersweet chocolate (55-70% cocoa) for a perfectly balanced ganache.
- Heavy Cream – Use full-fat heavy cream or heavy whipping cream (at least 30-35% fat) to create a silky, whipped chocolate ganache.
How to Make chocolate Ganache cupcakes
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
- In a small bowl, put all the dry ingredients, all purpose flour, unsweetened cocoa powder, salt and baking soda (or baking powder instead).
- With a tablespoon, whisk together all ingredients until you have a homogeneous mixture and set aside.
- In a large bowl, place the vegetable oil, granulated sugar, room temperature eggs and vanilla. Then, using your hand whisk, mix until you have a homogeneous mixture.
- Add alternately the mixture of dry ingredients and the buttermilk to the bowl containing the wet ingredients, oil, sugar and eggs. While mixing with the hand whisk gently until you obtain a homogeneous and smooth mixture.
Bake cupcakes
- Preheat the oven to 350°F / 175°C and prepare a standard muffin tin or cupcake pan with cupcake liners.
- Using an ice cream scoop or a tablespoon, fill the cupcake liners halfway with the cake batter mixture.
- Bake for about 15 minutes until the chocolate cupcakes have puffed up to the top of the paper liners.
- The chocolate cupcakes are done when the toothpick inserted in the center comes out clean. Be careful not to overcook them or they will dry out and lose their moisture.
- Let them cool a bit before removing them from the muffin tins and place them on a wire rack to cool completely.
Finely chop the semi-sweet chocolate and place it in a bowl. Heat the heavy cream until hot but not boiling, then pour it over the chocolate. Let it sit for a minute, then stir until smooth and glossy.
Cover and chill for 1-2 hours until it thickens. Once cold, whip the ganache until light and fluffy.
Transfer the whipped ganache to a piping bag fitted with a star tip and swirl it onto the cupcakes. For the final touch, sprinkle with chocolate shavings, cocoa powder, or crushed nuts.
Serving Suggestions
- With Fresh Berries – Pair with strawberries, raspberries, or blueberries for a fruity contrast.
- Drizzle with Caramel or Chocolate Sauce – Add an extra layer of indulgence.
- Top with Whipped Cream – A light and airy touch to balance the richness.
- Sprinkle with Nuts – Crushed hazelnuts, almonds, or pecans for a crunchy bite.
- Serve with Ice Cream – Vanilla, coffee, or salted caramel ice cream pairs perfectly.
- Dust with Cocoa or Powdered Sugar – A simple but elegant finishing touch.
Tips for this recipe
Storage instructions
Room temperature: The chocolate cupcakes will keep for about a week in a storage box with a tight-fitting lid and without the frosting of course.
In the freezer: You can even make ahead of time your chocolate cupcake or keep them for a very long time by storing them in your freezer for up to 3 months.
When they are baked and cooled, place them in a storage box or in freezer storage bags. Just let them thaw out of the freezer at room temperature gently.
Recipe Variations
Recipe Questions
How do I get my ganache smooth and silky?
Let the hot cream fully melt the chocolate before stirring. If needed, reheat slightly and whisk until glossy.
Do these need to be refrigerated?
Yes, since the ganache contains cream. Store them in the fridge and bring to room temperature before serving.
Can I use milk chocolate instead of semi-sweet?
Yes, but the ganache will be sweeter and softer. Reduce the cream slightly for a thicker consistency.
More Cupcake Recipes
I hope you love these chocolate cupcake recipe! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Chocolate Ganache Cupcakes
- Total Time: 25 minutes
- Yield: 16 cupcakes
Description
Learn how to make the best moist chocolate ganache cupcakes with this easy recipe! Perfectly soft, rich, and chocolatey, this recipe makes about 16 cupcakes—ideal for any occasion.
Ingredients
Chocolate cupcakes
- 90 g (¾ cup) cake flour
- 40 g (½ cup) Cocoa powder - unsweetened
- ½ tsp baking soda
- 1 pinch of salt
- 85 g (⅓ cup) vegetable oil - grape seed oil or other
- 150 g (¾ cup) Sugar - granulated
- 2 eggs at room temperature
- 1 tsp liquid vanilla extract
- 125 g (½ cup) buttermilk - or milk, sour cream or plain yogurt
Chocolate ganache frosting
- 150 g (5.3 oz) semi-sweet baking chocolate
- 300 ml (1 ¼ cups) heavy cream - 30% or 35% fat
Instructions
Chocolate cupcakes
- Preheat oven to 350°F / 175°C and line a cupcake pan with baking cups.
- Start by mixing together the dry ingredients in a bowl, flour, unsweetened cocoa powder, baking soda and salt.
- In a large bowl whisk together the vegetable oil, sugar, vanilla and eggs.
- Alternately stir in the dry ingredients and buttermilk in 2 - 3 times until you have a smooth, liquid mixture.
- Pour the mixture into the paper baking cups, making sure to fill them up to halfway.
- Bake in the oven for about 14-15 minutes until completely cooked, check with a toothpick by plunging it into the center it should come out clean.
- Let the chocolate cupcakes cool completely before decorating with your frosting.
Chocolate ganache frosting
- Chop the chocolate with a knife and place in a large container with the cocoa powder.
- Bring half of the heavy cream to a boil in a saucepan and remove from heat at the first boil.
- Pour the hot cream all at once over the chocolate and let it stand for a few moments before mixing with a spatula until you have a smooth ganache without lumps.
- Add the other half of the cold heavy cream and mix again to incorporate it.
- Mix the ganache with a hand blender to smooth it, then cover with plastic wrap and place in the refrigerator for at least 6 hours.
- Take out the cooled chocolate ganache and mix it with an electric mixer at medium-low speed until you have a thick, firm and smooth ganache.
- Decorate the cupcakes with the chocolate frosting using a piping bag, then enjoy or store them in the fridge.
Notes
Storage :
- Room Temperature – Store in an airtight container for up to 3 days in a cool place.
- Refrigerator – Keeps fresh for about 1 week in an airtight container. Bring to room temperature before serving.
- Freezer – Freeze for up to 3 months. Wrap individually and thaw in the fridge overnight.
Tips
- Use a Digital Scale – Weigh ingredients for accuracy and perfect texture.
- Boost with Coffee – Add instant espresso powder to deepen the chocolate taste.
- No Buttermilk? No Problem! – Substitute with milk + 1 tbsp vinegar, or use sour cream or plain yogurt for a moist texture.
- Let the Ganache Cool Fully – Chill before whipping for a light, airy consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cupcakes, cake, dessert
- Cuisine: American
They looked and tasted good although it was more of a muffin texture.
simply beautiful and so good
A real treat! Cupcakes made with chantilly-mascarpone cream. Thanks a million!
Superb recipe, I validate.
The cupcakes are super moist even after 3 days.
Thanks
Made with a raspberry compote filling and cream cheese frosting, they were simply fabulous!
Hello, I can't find the quantities of the ingredients. What should I do? Thank you
just perfect.
The texture is like a cloud and the taste is wonderful.