Chocolate Cupcakes With Chocolate Ganache Filling

Name: Chocolate Cupcakes With Chocolate Ganache Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ganache Filling; 2 oz bittersweet chocolate, finely chopped; 1/4 cup heavy cream; 1 tablespoon confectioners' sugar; Cupcakes; 3 oz bittersweet chocolate, finely chopped; 1/3 cup (1 oz) Dutch-processed cocoa; 3/4 cup hot coffee; 3/4 cup (4 1/8 oz) bread flour; 3/4 cup (5 1/4 oz) sugar; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 6 tablespoons vegetable oil; 2 large eggs; 2 teaspoons white vinegar; 1 teaspoon vanilla extract

Servings: persons

Ganache Filling
2 oz bittersweet chocolate, finely chopped
1/4 cup heavy cream
1 tablespoon confectioners' sugar
Cupcakes
3 oz bittersweet chocolate, finely chopped
1/3 cup (1 oz) Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup (4 1/8 oz) bread flour
3/4 cup (5 1/4 oz) sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

1
To make the ganache filling: Add the chocolate, cream and confectioners' sugar to a large microwave-safe bowl. Heat in your microwave on full power for 20-30 seconds, or until the mixture is warm to the touch. Use a whisk to combine until smooth then put the bowl in the refrigerator until the ganache is chilled, no longer than 30 minutes.
2
To make the cupcakes: Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners. Place the chocolate and cocoa in medium bowl then pour the hot coffee over them and whisk until the mixture is smooth. Put the bowl in the refrigerator to allow the mixture to cool completely, about 20 minutes. Meanwhile, in a medium bowl whisk the flour, sugar, salt and baking soda together.
3
Once the chocolate/coffee mixture is cool, add the oil, eggs, vinegar and vanilla to the bowl and whisk everything until smooth. Finally add all of the dry ingredients to the bowl and whisk again until smooth.
4
Divide the batter evenly among the prepared muffin cups. Drop about one teaspoon of ganache filling onto each cupcake. Bake the cupcakes until they are just firm to the touch and set, about 17-19 minutes. Remove the pan to a wire rack. After 10 minutes, lift each cupcake from the pan and set it on the rack to cool completely before frosting.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Ganache Filling, 2 oz bittersweet chocolate, finely chopped, 1/4 cup heavy cream, 1 tablespoon confectioners' sugar, and more.

Yes, Chocolate Cupcakes With Chocolate Ganache Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!