Chocolate Cupcakes With Chocolate Ganache Icing

Name: Chocolate Cupcakes With Chocolate Ganache Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/4 cup All-purpose Flour; 1/2 cups Unsweetened Cocoa Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/2 cups Butter, Melted And Cooled; 1/2 cups Brown Sugar; 1/2 cups Sugar; 1 Large Egg; 1 teaspoon Vanilla Extract; 3/4 cups Milk; 1/2 cups Semi-Sweet Chocolate Chips; FOR THE CHOCOLATE GANACHE:; 2 cups Heavy Whipping Cream; 2 cups Semi-Sweet Chocolate Chips

Servings: persons

FOR THE CUPCAKES:
1-1/4 cup All-purpose Flour
1/2 cups Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1/2 teaspoons Salt
1/2 cups Butter, Melted And Cooled
1/2 cups Brown Sugar
1/2 cups Sugar
1 Large Egg
1 teaspoon Vanilla Extract
3/4 cups Milk
1/2 cups Semi-Sweet Chocolate Chips
FOR THE CHOCOLATE GANACHE:
2 cups Heavy Whipping Cream
2 cups Semi-Sweet Chocolate Chips

1
Preheat oven to 350 degrees F. Line a 12 cup cupcake pan with paper liners.
2
In a medium bowl, mix together flour, cocoa powder, baking soda, baking powder and salt and set aside.
3
In a separate bowl using an electric mixer stir butter together with sugars. Beat in egg and vanilla. Add in the flour mixture, alternating with milk until all is combined and blended. Stir in semi sweet chocolate chips.
4
Pour the batter into the lined cupcake liners to 2/3 full. Bake for 18-22 minutes until cake tester comes out clean. Cool pan on wire rack.
5
Chocolate Ganache
6
In a medium saucepan over medium heat bring heavy cream to a boil. As it begins to boil, turn off heat and remove from burner and add in the semi sweet chocolate chips. Give it a quick stir to coat chocolate in cream and then let the mixture sit for 3 minutes. Stir mixture until chocolate is melted and blended. Let cool, stirring occasionally.
7
Whipped Ganache Filling Directions
8
Using an electric or stand mixer on medium high speed blend 1 1/2 cups of the cooled ganache for 5 minutes until soft peaks form. Using a spatula place it into a pastry bag and pipe into the centers of the cooled cupcakes. If extra whipped ganache is left, spread a light coating of whipped ganache on top of cupcakes. Place in refrigerator for 15-20 minutes until set.
9
For topping
10
Place remaining cooled ganache in a shallow bowl. Dip tops of cupcakes into ganache and spin tops to coat entire top. Gently turn over and place on a tray or wire rack. Continue to coat remaining cupcakes. If desired, sprinkle chocolate shavings on top.
11
Place in refrigerator until ganache has set.
12
Notes-
13
If you don't want to make Whipped Ganache Filling, you can reduce the amounts of ganache ingredients to 1 cup heavy cream and 8 ounces (1 cup) semi sweet chocolate chips. Then proceed with the ganache instructions above, skipping the filling step.
14
Use high quality semi sweet chocolate chips which lists the first ingredients as semi sweet chocolate (like Nestle).

1579

kcal

Calories

104

Fat

148

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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

Saved locally in your browser — visible only to you.

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: FOR THE CUPCAKES:, 1-1/4 cup All-purpose Flour, 1/2 cups Unsweetened Cocoa Powder, 1 teaspoon Baking Soda, and more.

Yes, Chocolate Cupcakes With Chocolate Ganache Icing 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!