Chocolate Ganache Cupcakes
Soft and fluffy Chocolate Cupcakes topped with a 2-ingredient chocolate ganache frosting are super simple to make. This recipe yields the moistest and tastiest chocolate cupcakes you will ever need in your life!
Servings: 12 cupcakes
Ingredients
Chocolate Cake
- 1 cup all-purpose flour
- 6 tablespoon cocoa powder natural or dutch-processed
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup granulated sugar
- ¼ teaspoon kosher salt
- ½ cup coffee cooled
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Chocolate Ganache
- 12 oz heavy whipping cream 1 ½ cup
- 12 oz dark chocolate melting wafers 2 cup, or your preferred chocolate
Instructions
Make the cupcakes
- Brew the coffee and let cool to room temperature.
- Preheat the oven to 350°F.
- Line a 12 cup standard size muffin pan with cupcake paper and set aside.
- In a large mixing bowl, whisk together cooled coffee, buttermilk, oil, egg and vanilla until thoroughly combined.
- Sift flour, cocoa powder, baking soda, baking powder in another bowl, add salt and sugar and whisk until evenly distributed. Add the flour mixture into the wet ingredient mixture and stir until a smooth batter forms.
- Divide batter evenly into 12 muffin cups using a large cookie scoop and bake for 17 - 19 minutes until a toothpick inserted in the middle of the cupcakes comes out clean with just a few crumbs attached.
- Allow the cupcakes to cool in the pan for 10 - 15 minutes until cool to the touch before removing them from the pan and setting them on a wire rack to cool completely.
Make the ganache
- Make the chocolate ganache while the cupcakes are baking. Microwave the cream in a heat proof vessel for 90 seconds, watching it during the last few seconds to ensure it doesn’t boil over. You could also heat the cream in a saucepan over medium heat until simmering but not boiling.
- Add the chocolate in a mixing bowl and pour the hot cream over it. Allow the mixture to stand for a minute or two before whisking or stirring until the chocolate melts completely and the mixture is smooth. Let the ganache cool completely and thicken enough to pipe as a frosting, about 2 - 3 hours.
- Transfer the ganache to a piping bag fitted with your favorite tip and pipe a swirl on top of the cupcakes or simply add ganache on top with a spatula or butter knife. Keep refrigerated.
Notes
- Once the ganache is cool to room temperature, you can refrigerate it to speed up the thickening process if desired.
- You can also whip the cold chocolate ganache until light and fluffy for a fluffier chocolate frosting.
- Instant coffee or instant espresso can be used instead of freshly brewed coffee. Make the instant coffee per directions on the packaging and let cool before using.
Nutrition
Serving: 116g | Calories: 413kcal
