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rich chocolate cupcakes with ganache

Chocolate Cupcakes With Chocolate Ganache

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small saucepan
  • 1 heatproof bowl for ganache
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 spoon or piping bag for topping

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine salt
  • 2 large eggs room temperature
  • 0.5 cup whole milk room temperature
  • 0.25 cup vegetable oil
  • 0.25 cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 0.5 cup hot coffee or hot water
  • 1 cup semisweet chocolate chips
  • 0.75 cup heavy cream
  • 1 tablespoon unsalted butter room temperature

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium mixing bowl whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
  • In a separate medium mixing bowl whisk together the eggs, milk, vegetable oil, melted butter, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and whisk gently until just combined and no large streaks of flour remain.
  • Add the hot coffee (or hot water) to the batter and whisk carefully until the mixture is smooth and thin.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them cool completely for about 25 minutes.
  • While the cupcakes cool, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat.
  • Place the chocolate chips in a heatproof bowl and pour the hot cream over them, letting the mixture sit undisturbed for 2–3 minutes.
  • Add the tablespoon of butter to the chocolate and cream mixture and whisk until smooth, glossy, and fully combined.
  • Let the ganache sit at room temperature for 10–15 minutes until it thickens slightly to a spoonable consistency.
  • Once the cupcakes are completely cool, spoon or pipe the ganache on top of each cupcake, letting it gently drip down the sides if desired.
  • Allow the ganache-topped cupcakes to rest for another 10 minutes so the ganache can set before serving.

Notes

For best results, ensure all refrigerated ingredients for the cupcakes are at room temperature so the batter mixes evenly, avoid overmixing once you add the dry ingredients to keep the crumb tender, and use hot coffee if possible because it enhances the chocolate flavor without making the cupcakes taste like coffee. If your ganache becomes too thin, let it sit longer or briefly refrigerate and stir every few minutes until thickened; if it gets too thick, warm it gently over a pan of hot water. Cupcakes can be baked a day ahead and stored covered at room temperature, while ganache-topped cupcakes keep well in an airtight container for up to 2 days; for a cleaner look when topping, use a piping bag, but a simple spoon and swirl works just as well.
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