Name: chocolate cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1.5 cups All-purpose flour; 0.75 cup Unsweetened cocoa powder; 1.5 teaspoons Baking powder; 0.75 teaspoon Baking soda; 0.75 teaspoon Salt; 1.75 cups Granulated sugar; 0.5 cup Vegetable oil; 2 Large eggs; 1 teaspoon Vanilla extract; 1 cup Boiling water

What are some of my favorite chocolate cupcakes? Forget the dry, crumbly things you get at the grocery store. These are intensely chocolatey, unbelievably moist, and topped with a whipped chocolate ganache. What is illegal? Is it true that the rap group is in a whole other league? Think of them as the sophisticated cousin of a basic chocolate cake – all the comforting flavors, textures and textures. In perfectly portioned, utterly irresistible individual bites. Every time I make these, they vanish within hours. They’re that good. I’ve made a LOT of chocolate cupcakes over the years, trying to perfect the recipe. This one? This is the one.

What is the best dark chocolate cupcake recipe with whipped ganache?

These aren’t your average bake-sale cupcakes, that’s for sure. They are essentially little single-serving dark chocolate cakes, but way easier to make than a full-sized cake! The dark chocolate gives them a deep, rich flavor that isn’t overly sweet, which I personally love. Think of it as a grown-up version of those childhood chocolate cakes we all know and love. And the whipped ganache? Oh, the ganache! It’s basically chocolate and cream whipped into a light, airy cloud of pure chocolate bliss. It’s the perfect complement to the rich cupcake and really elevates the whole experience. It’s a treat that makes even the dreariest days feel a bit brighter.

Why you’ll love this recipe?

There are a million chocolate cupcake recipes out there, I know. So why should you try this one? Let me tell you!

The Flavor:What is the taste of dark chocolate? What is the best way to balance the sweetness of the ganache? My husband, who isn’t a huge chocolate fan, devours these.
The Texture:What are some of the best cupcakes ever? I add a secret ingredient (more on that later! ) that keeps them from drying out, even after a few days.
The Ease:Don’t let the “decadent” in the name scare you. These are actually surprisingly easy to make. I’ve streamlined the process so you can whip them up in under an hour, start to finish. What is a lifesaver on busy nights when I just *need* chocolate?
The Whipped Ganache: What This isn’t your typical buttercream frosting. It’s light, airy, and incredibly chocolatey. Plus, it’s way easier to make than it sounds. Honestly, the ganache alone is worth making the entire recipe.

What I love about this recipe is that it feels fancy, but it’s totally achievable for a beginner. What is a week What is the perfect dessert to impress your guests without slaving away in the kitchen all day? What is a step up from the boxed cupcake mix?

How do I make dark chocolate cupcakes with ganache?

Quick Overview

What’s the recipe for chocolate cupcakes? How do you make a simple ganache? Once the cupcakes have cooled, you’ll whip the ganache into a light, airy cloud and frost those cupcake edges. Is it easier than it sounds? The beauty of this recipe is that the moistness of the cupcakes and the lightness ganache. How do I create a perfect balance? Is it time to start baking?

Ingredients

What is the recipe for chocolate cupcakes?

1 1/2 cups all-purpose flour: Make sure it’s fresh! Old flour can make your cupcakes tough.
I prefer Dutch-processed cocoa for a deeper, richer flavor.
1 1/2 teaspoons baking powder: This helps the cupcakes rise nice and tall.
1/2 teaspoon baking soda: This helps to tenderize the cupcakes and give them a better texture.
1 teaspoon salt: Enhances the chocolate flavor.
1 cup granulated sugar: You can use caster sugar if you have it.
1/2 cup packed light brown sugar: This adds moisture and a caramel-like flavor.
1/2 cup vegetable oil: Adds moisture and helps to create a tender crumb.
What is the secret ingredient in buttermilk? If you don’t have buttermilk, you can use regular milk with lemon juice or vinegar.
Is it safe to eat 2 large eggs at room temperature?
2 teaspoons vanilla extract: Use good quality vanilla extract for the best flavor.
What is the best way to bloom cocoa powder in boiling water?

For the Whipped Ganache:

8 ounces dark chocolate: Use good quality, at least 70% cacao. I like Ghirardelli or Valrhona. This is important for the flavor of the ganache.
Is heavy cream too cold for you?

How do I get

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. How do I prevent cupcakes from sticking to the pan? If you don’t have cupcake liners, you can grease and flour the muffin tin really well. What are the nooks and crannies of a human body? Do this first – don’t get ahead of yourself and have a cold oven.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. What is the best way to make sure everything is evenly distributed? How do I make cupcakes?

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the flour, sugar, salt, and buttermilk. Set aside. What is vanilla extract? Make sure everything is well combined. The mixture should be smooth and creamy. No one likes a grainy cupcake. And make sure the eggs are fully incorporated – no streaks of yolk!

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. What is the best way to avoid overmixing? If you overmix flour, you will get a tough cupcake. Is it okay if there are streaks of flour remaining?

Step 5: Add Boiling Water

Slowly pour the boiling water into the batter, mixing on low speed until smooth. What makes cupcakes so moist? Do not be alarmed – it should look almost like chocolate sauce. But trust me, it works!

Step 6: Fill Cupcake Liners

Fill cupcake liners about 2/3 full. Use an Ice Cream scoop for even distribution. How do I make cupcakes the same size? Is it easier to use a spoon?

Step 7: Bake

Bake for 18-20 minutes, or until toothpick inserted into the center comes out clean. Start checking at 18 minutes – you don’t want to overbake them! What makes cupcakes springy? If they’re not quite done, bake for another minute or two. Remember, every oven is different!

Step 8: Cool & Glaze

Let the cupcakes cool in the muffin tin for a few minutes before transferring them to the wire rack. Is it cool to What’s the best way to make ganache for cupcakes? Place the chocolate in a heatproof bowl. In a saucepan, heat the heavy cream until it just comes to the boil. Cover and set aside. If the chocolate is hot, pour the hot cream over it and let it sit for a minute to melt it. Whisk until smooth. Let the ganache cool completely, then whip it with an electric mixer until light and fluffy. Frost cupcakes with whipped ganache.

Step 9: Slice & Serve

Can be stored in an airtight container in the refrigerator for up to 3 days? Can you store in the refrigerator for up to 3 days? Let them come to room temperature before serving for best flavor. I like to sprinkle them with extra cocoa powder or chocolate shavings for a pretty pretty effect.

What should I serve it with?

What are some of my favorite ways to enjoy chocolate cupcakes?

For Breakfast: Okay, maybe not *every* day, but a chocolate cupcake with a strong cup of coffee is an amazing treat on a weekend morning. Cut it in half and savor each bite.

For Brunch: Serve these alongside a fruit platter and some mimosas for a decadent brunch spread. They look beautiful arranged on a tiered serving tray.

As Dessert: These are the perfect after-dinner treat. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream. For adults, a glass of port or dessert wine complements the chocolate beautifully.

For Cozy Snacks: Sometimes, you just need a little something sweet in the afternoon. These cupcakes are perfect with a cup of tea or a glass of milk. My kids love them after school!

My family tradition is to always have these around for birthdays. It’s much simpler than a full cake, and everyone gets their own perfect little treat. Plus, cleanup is a breeze!

Top Tips for Perfecting Your Decadent Dark Chocolate Cupcakes

Alright, let’s talk about some tips and tricks to make sure your chocolate cupcakes are absolutely perfect:

Buttermilk Magic: Don’t skip the buttermilk! It really makes a difference in the texture and flavor of the cupcakes. If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar.

Don’t Overmix: This is so important! Overmixing will develop the gluten in the flour, which will result in tough cupcakes. Mix the batter until just combined.

Boiling Water: The boiling water helps to bloom the cocoa powder and create a deeper chocolate flavor. Don’t be afraid to add it – it will make the batter very thin, but that’s okay!

Good Quality Chocolate: Use good quality dark chocolate for the ganache. This is really important for the flavor. I like Ghirardelli or Valrhona.

Cold Cream: Make sure your heavy cream is very cold when you make the ganache. This will help it whip up to a light and fluffy consistency.

Whipped Ganache Timing: Be patient with the ganache! Let it cool completely before whipping it. If you try to whip it while it’s still warm, it won’t get fluffy.

Cooling is Key: Make sure the cupcakes are completely cool before frosting them. If you frost them while they’re still warm, the ganache will melt.

I’ve learned the hard way about overmixing. One time, I was in a hurry and really went to town on the batter. The cupcakes came out like hockey pucks! Now, I’m super careful to mix until *just* combined.

I always sift my dry ingredients! This makes a BIG difference in the end texture.

Storing and Reheating Tips

Want to make these ahead of time? Here’s how to store them:

Room Temperature: You can store unfrosted cupcakes at room temperature in an airtight container for up to 2 days. Make sure they are well covered to prevent them from drying out.

Refrigerator Storage: Frosted cupcakes can be stored in the refrigerator in an airtight container for up to 3 days. Let them come to room temperature before serving for the best flavor.

Freezer Instructions: You can freeze unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them at room temperature before frosting.

Glaze Timing Advice: If you’re freezing the cupcakes, wait to frost them until after they’ve thawed. This will prevent the ganache from cracking.

If you freeze the cupcakes make sure they are fully thawed before adding glaze or frosting. This can make or break the recipe. You can reheat them, but note that they might dry out, so it is best to serve at room temperature.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum. The texture might be slightly different, but they will still be delicious. I’ve tested this with Bob’s Red Mill gluten-free all-purpose flour blend and it works great!

Do I need to use dark chocolate for the ganache?

While dark chocolate is highly recommended for its rich flavor, you can substitute it with milk chocolate if you prefer a sweeter taste. However, be aware that milk chocolate ganache tends to be softer and may require more chilling time to achieve the desired consistency.

Can I make this as a cake instead of cupcakes?

Absolutely! You can bake this batter in a 9-inch round cake pan. The baking time will be longer, about 30-35 minutes. Check for doneness with a toothpick.

How can I adjust the sweetness level?

If you prefer a less sweet cupcake, you can reduce the amount of sugar in the batter by 1/4 cup. You can also use a sugar substitute, like Stevia or Monk Fruit, but be aware that this may affect the texture.

What can I use instead of the whipped ganache?

If you don’t want to make the whipped ganache, you can use a store-bought chocolate frosting or a homemade buttercream frosting. You can also dust the cupcakes with powdered sugar or cocoa powder.

Final Thoughts

These Decadent Dark Chocolate Cupcakes with Whipped Ganache are truly something special. They’re the perfect treat for any occasion, and they’re sure to impress your friends and family. The combination of the rich, moist cupcake and the light, airy ganache is simply irresistible. If you love chocolate, you absolutely have to try this recipe!

If you enjoyed this recipe, be sure to check out my other chocolate desserts! And don’t forget to leave a comment and let me know how yours turn out. Happy baking! Can’t wait to hear about your favorite variations – maybe a hint of espresso? The possibilities are endless! Also, feel free to upload a photo, I would love to see how they turned out and share them online!