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Moist Decadent Chocolate Cupcakes with Silky Ganache Frosting

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These moist decadent chocolate cupcakes with silky ganache frosting are rich, tender, and perfect for any occasion. Made with simple pantry staples, they deliver bakery-quality taste and texture with ease.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ½ cup (120ml) buttermilk, room temperature (or yogurt or milk + lemon juice)
  • ½ cup (120ml) hot brewed coffee
  • 1 teaspoon vanilla extract
  • 8 ounces (225g) high-quality dark chocolate, chopped
  • ¾ cup (180ml) heavy cream
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to blend evenly.
  3. In a separate bowl, whisk sugar, melted butter, eggs, vanilla extract, and buttermilk until smooth and slightly fluffy.
  4. Slowly add hot brewed coffee to the wet mixture, stirring gently.
  5. Gradually fold dry ingredients into wet ingredients with a spatula until smooth but not overmixed.
  6. Spoon batter into liners, filling about two-thirds full. Bake 18-22 minutes or until a toothpick comes out clean.
  7. Cool cupcakes in pan for 5 minutes, then transfer to wire rack to cool completely before frosting.
  8. For ganache, place chopped chocolate in heatproof bowl. Heat cream until just simmering and pour over chocolate. Let sit 2 minutes.
  9. Stir ganache until smooth and glossy. Add softened butter and vanilla extract, stirring to combine.
  10. Let ganache cool until thickened to spreadable consistency, about 15-20 minutes.
  11. Frost cupcakes with ganache using a spatula or piping bag. Optionally, sprinkle flaky sea salt or chocolate shavings on top.

Notes

Use room temperature ingredients for best results. Do not overmix batter to keep cupcakes tender. Use hot coffee to enhance chocolate flavor without coffee taste. Cool cupcakes completely before frosting to prevent runny ganache. Ganache can be made ahead and refrigerated; bring to room temperature before use. For gluten-free option, substitute almond flour; for dairy-free, use coconut cream instead of heavy cream.

Nutrition

Keywords: chocolate cupcakes, ganache frosting, moist cupcakes, easy chocolate dessert, homemade cupcakes, chocolate dessert

Find it online: https://bitefuljoy.com/moist-decadent-chocolate-cupcakes-with-silky-ganache-frosting-recipe-made-easy/