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 (3/4 cup) cake flour
- 40 g (1/2 cup) Cocoa powder - unsweetened
- 1/2 tsp baking soda
- 1 pinch of salt
- 85 g (1/3 cup) vegetable oil - grape seed oil or other
- 150 g (3/4 cup) Sugar - granulated
- 2 eggs at room temperature
- 1 tsp liquid vanilla extract
- 125 g (1/2 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