Chocolate Cupcakes with Dark Chocolate Ganache Icing
Chocolate Cupcakes with Dark Chocolate Ganache Icing
Ingredients
For the Chocolate Cupcakes
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee
For the Dark Chocolate Ganache Icing
- 1 1/4 cups heavy cream
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, cubed
- 12 ounces dark chocolate chips, or finely chopped dark chocolate
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the all-purpose flour, 1 3/4 cups granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and 1 teaspoon salt until well combined.
⏱️ 3 min
- 3
Add the buttermilk, vegetable oil, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth.
⏱️ 2 min
- 4
Carefully pour the hot brewed coffee into the batter and mix on low speed until just combined. The batter will be thin.
⏱️ 1 min
- 5
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. A piping bag or ice cream scoop can be used for easier distribution.
⏱️ 5 min
- 6
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 20 min•🌡️ 350
- 7
While the cupcakes cool, prepare the dark chocolate ganache icing. In a small saucepan, combine the heavy cream and 1/4 cup granulated sugar. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges.
⏱️ 5 min
- 8
In a medium heatproof bowl, combine the cubed unsalted butter, dark chocolate chips, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.
⏱️ 2 min
- 9
Pour the hot cream mixture over the chocolate mixture. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
⏱️ 5 min
- 10
Whisk the ganache until it is smooth and glossy. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 45-60 minutes, or until the ganache is thick enough to pipe.
⏱️ 60 min
- 11
Once the cupcakes are completely cool and the ganache has reached a pipeable consistency, transfer the ganache to a piping bag fitted with your desired tip (or a Ziploc bag with the corner snipped off).
⏱️ 5 min
- 12
Pipe the ganache onto each cooled cupcake. You can smooth the top with a small offset spatula or create swirls. Serve immediately or store in an airtight container at room temperature for up to 2 days.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Cupcakes with Dark Chocolate Ganache Icing
Ingredients
For the Chocolate Cupcakes
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee
For the Dark Chocolate Ganache Icing
- 1 1/4 cups heavy cream
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, cubed
- 12 ounces dark chocolate chips, or finely chopped dark chocolate
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the all-purpose flour, 1 3/4 cups granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and 1 teaspoon salt until well combined.
⏱️ 3 min - 3
Add the buttermilk, vegetable oil, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth.
⏱️ 2 min - 4
Carefully pour the hot brewed coffee into the batter and mix on low speed until just combined. The batter will be thin.
⏱️ 1 min - 5
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. A piping bag or ice cream scoop can be used for easier distribution.
⏱️ 5 min - 6
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 20 min•🌡️ 350 - 7
While the cupcakes cool, prepare the dark chocolate ganache icing. In a small saucepan, combine the heavy cream and 1/4 cup granulated sugar. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges.
⏱️ 5 min - 8
In a medium heatproof bowl, combine the cubed unsalted butter, dark chocolate chips, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.
⏱️ 2 min - 9
Pour the hot cream mixture over the chocolate mixture. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
⏱️ 5 min - 10
Whisk the ganache until it is smooth and glossy. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 45-60 minutes, or until the ganache is thick enough to pipe.
⏱️ 60 min - 11
Once the cupcakes are completely cool and the ganache has reached a pipeable consistency, transfer the ganache to a piping bag fitted with your desired tip (or a Ziploc bag with the corner snipped off).
⏱️ 5 min - 12
Pipe the ganache onto each cooled cupcake. You can smooth the top with a small offset spatula or create swirls. Serve immediately or store in an airtight container at room temperature for up to 2 days.
⏱️ 5 min