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rich chocolate ganache cupcakes

Chocolate Ganache Cupcakes

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Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer
  • 1 microwave-safe bowl or small saucepan
  • 1 wire cooling rack
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 1 cup granulated sugar
  • 6 tablespoon unsweetened cocoa powder sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup whole milk room temperature
  • 1/4 cup vegetable oil
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water
  • 4 ounce semi-sweet chocolate finely chopped
  • 1/2 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 large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and whisk just until a thick batter forms.
  • Add the 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 18–20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the muffins from the oven and let them cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them cool completely, about 30–40 minutes.
  • While the cupcakes cool, place the chopped semi-sweet chocolate in a medium heatproof bowl.
  • Heat the heavy cream in a microwave-safe bowl or small saucepan until just simmering but not boiling.
  • Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2–3 minutes.
  • Add the unsalted butter to the bowl and gently stir the mixture from the center outward until the ganache is smooth and glossy.
  • Let the ganache sit at room temperature for 10–15 minutes, stirring occasionally, until it thickens to a spreadable consistency.
  • Once the cupcakes are completely cool, spoon or pipe the ganache onto the tops of the cupcakes, swirling or smoothing as desired.
  • Allow the ganache-topped cupcakes to rest for at least 10 minutes to set before serving.

Notes

For best results, ensure all cupcake ingredients are at room temperature to help them mix evenly and rise well, and avoid overmixing the batter so the cupcakes stay tender. If your ganache becomes too thin, chill it briefly and stir every few minutes until it firms up; if too thick, gently warm it in short bursts while stirring. High-quality chocolate makes a big difference in ganache flavor and texture, so use a bar chocolate rather than chips if possible. Store the cupcakes in an airtight container at cool room temperature for up to two days or refrigerate for longer, letting them sit out for about 20 minutes before serving so the ganache softens slightly.
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