Easy Chocolate Ganache Cupcakes Recipe

Name: Easy Chocolate Ganache Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHOCOLATE CUPCAKES:; 1 cup Granulated Sugar; 3/4 cups Plus 2 Tablespoons, All-purpose Flour; 6 Tablespoons Cocoa Powder; 3/4 teaspoons Baking Soda; 3/4 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 whole Large Egg, Room Temperature; 1/2 cups Sour Cream, Room Temperature; 1/4 cups Canola Oil; 1 Tablespoon Vanilla Extract; 1/2 cups Boiling Water; FOR THE CHOCOLATE GANACHE:; 3-5/8 ounces, weight Dark Chocolate, Cut Into Small Chunks; 1/3 cups Heavy Cream; 1/2 Tablespoons Corn Syrup; Sprinkles For Garnish

Servings: persons

FOR THE CHOCOLATE CUPCAKES:
1 cup Granulated Sugar
3/4 cups Plus 2 Tablespoons, All-purpose Flour
6 Tablespoons Cocoa Powder
3/4 teaspoons Baking Soda
3/4 teaspoons Baking Powder
1/2 teaspoons Salt
1 whole Large Egg, Room Temperature
1/2 cups Sour Cream, Room Temperature
1/4 cups Canola Oil
1 Tablespoon Vanilla Extract
1/2 cups Boiling Water
FOR THE CHOCOLATE GANACHE:
3-5/8 ounces, weight Dark Chocolate, Cut Into Small Chunks
1/3 cups Heavy Cream
1/2 Tablespoons Corn Syrup
Sprinkles For Garnish

1
To prepare cupcake, preheat oven to 350u00b0F. Grease muffin tin or line with muffin liners.
2
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Crack in the egg, spoon in sour cream, and pour in oil and vanilla. Mix with a wooden spoon until just combined. Pour in the boiling water, and slowly mix until smooth and liquid.
3
Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15-18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
4
To prepare ganache, place chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir mixture using a wooden spoon until melted and smooth, about 5 minutes.
5
Grab each cupcake with its bottom, dip cupcake in the ganache to coat the top, let excess drip off. Place cupcakes in refrigerator for 10 minutes to set the ganache. Garnish with sprinkles.

1309

kcal

Calories

Fat

129

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 17 ingredients. The key ingredients include: FOR THE CHOCOLATE CUPCAKES:, 1 cup Granulated Sugar, 3/4 cups Plus 2 Tablespoons, All-purpose Flour, 6 Tablespoons Cocoa Powder, and more.

Yes, Easy Chocolate Ganache Cupcakes 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!

Easy Chocolate Ganache Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions