Chocolate Ganache Cupcakes are rich, moist chocolate cupcakes topped with a silky, decadent chocolate ganache. Perfect for celebrations or satisfying any chocolate craving, they deliver bakery-style flavor with simple ingredients.
Total Time:1 hour 10 minutes
Yield:12 cupcakes
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
2 eggs
1/2 cup milk
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup hot coffee or hot water
8 oz semi-sweet chocolate, finely chopped
1 cup heavy cream
1 tbsp unsalted butter (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Slowly stir in the hot coffee or hot water until the batter is smooth.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes completely on a wire rack.
Place the chopped chocolate in a heatproof bowl.
Heat the heavy cream until simmering, then pour it over the chocolate and let sit for 2 minutes.
Stir until smooth and glossy, then add the butter if using.
Allow the ganache to cool slightly until thickened.
Spread or spoon the ganache over the cooled cupcakes.
Let the ganache set before serving.
Notes
Use dark chocolate for a deeper chocolate flavor.
Fill the cupcakes with raspberry jam for a fruity variation.
Add espresso powder to enhance the chocolate taste.
Top with chocolate shavings, sprinkles, or fresh berries.
Store at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze unfrosted cupcakes for up to 3 months and add fresh ganache after thawing.
