Mini Chocolate Cupcakes With Ganache Recipe

Name: Mini Chocolate Cupcakes With Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp (1 stick) butter, chopped; 4 oz semi-sweet chocolate, chopped; 3/4 cup packed brown sugar; 3/4 cup milk; 2 tsp whisky; 1/4 tsp salt flakes; 2 None eggs, lightly beaten; 1/2 cup self-rising flour; 1/4 cup flour; 1/3 cup unsweetened cocoa powder; None None Gold dragees or edible gold stars, to decorate; None None FOR THE GANACHE; 14 oz semi-sweet chocolate, chopped; 2/3 cup heavy cream

Servings: persons

8 tbsp (1 stick) butter, chopped
4 oz semi-sweet chocolate, chopped
3/4 cup packed brown sugar
3/4 cup milk
2 tsp whisky
1/4 tsp salt flakes
2 None eggs, lightly beaten
1/2 cup self-rising flour
1/4 cup flour
1/3 cup unsweetened cocoa powder
None None Gold dragees or edible gold stars, to decorate
None None FOR THE GANACHE
14 oz semi-sweet chocolate, chopped
2/3 cup heavy cream

1
Preheat the oven to 300u00b0F. Line 36 mini-muffin cups with gold foil liners.
2
Combine butter, chocolate, sugar, milk, whisky and salt in a medium saucepan on medium heat. Stir until melted and smooth. Cool 15 mins. Beat in eggs.
3
Sift flours and cocoa powder into large bowl. Stir in chocolate mixture until well blended. Using teaspoon, spoon batter evenly into muffin cups, filling each 3/4 full.
4
Bake 15-20 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5
For the ganache, combine chocolate and cream in a large microwave-safe bowl. Microwave on medium (50% power) 2-3 mins, stirring every 30 seconds until smooth. Let stand at room temperature until thick.
6
Fill a piping bag fitted with small star tip with ganache. Pipe in a swirling motion onto top of cupcakes. Decorate with dragees or stars.

1388

kcal

Calories

Fat

142

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

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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 14 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, chopped, 4 oz semi-sweet chocolate, chopped, 3/4 cup packed brown sugar, 3/4 cup milk, and more.

Yes, Mini Chocolate Cupcakes With Ganache 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!

Mini Chocolate Cupcakes With Ganache

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions