Chocolate Cupcakes with Chocolate Ganache

This recipe has been featured in a post on The Recipe Girl blog: Chocolatey Cupcaked Dipped in Chocolate Ganache.

Yield: 36 cupcakes

Prep Time: 30 min

Cook Time: 20 min

Chocolate Cupcakes w/ Chocolate Ganache

The cupcakes themselves are great, but dipped in the ganache... oh my!

Ingredients:

CUPCAKES:
3/4 cup boiling water
3/4 cup unsweetened cocoa powder
6 ounces butter, at room temperature
2 cups granulated white sugar
1 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk

GANACHE:
8 ounces chocolate (bittersweet or semi-sweet or combo)
3/4 cup heavy whipping cream
2 Tablespoons granulated white sugar
2 Tablespoons butter, , at room temperature

Directions:

1. Prepare cupcakes: Preheat oven to 350°F. Line cupcake pans with liners (or not)- your choice.

2. Whisk together boiling water and cocoa; cover and set aside.

3. With a mixer, cream together butter, sugar, salt and vanilla extract. Add eggs, one at a time, and continue creaming until light and fluffy.

4. Sift together flour, baking soda, & baking powder and add this mixture, alternately with the buttermilk. Add cocoa/water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 15 to 20 minutes, or until toothpick inserted in center comes out clean.

5. Let cupcakes cool completely before adding ganache.

6. When cupcakes are cooled, prepare ganache: Place chocolate in stainless steel or glass bowl and set aside. Bring cream & sugar just to a boil in a small saucepan (or microwave) then pour over chocolate. Whisk together until smooth, and then stir in butter until melted.

7. Dip tops of cupcakes into ganache. Set on rack to dry. When the remaining ganache sits for a while (or refrigerate for a few minutes), it will get thicker. At this point, you can spoon it into a piping bag and then pipe more ganache on top for decoration.

Source: RecipeGirl.com (Adapted from Food Network)

27 Responses to “Chocolate Cupcakes with Chocolate Ganache”

  1. postedMar 11, 2009 1:25 PM

    I just posted a recipe for Chocolate Cupcakes. It’s a little different, but my recipe suggested to dip to frost also! Funny! They were yummy!

  2. postedMar 29, 2009 2:47 PM

    I just made the Martha Stewart One Bowl Cupcakes and was not thrilled. These look REALLY good. They will be the next ones I try. Thanks for the great pics and recipe :)

  3. postedOct 11, 2009 1:15 PM
    RT

    Gorgeous cupcake. Very sturdy (which I like) and looks beautiful. But it was way too dry. I think I’ll try it again with 3/4 cup less flour.

  4. postedSep 11, 2010 1:39 AM
    CHarlotte

    Hi there,
    When you say “1 cup” in your recipes, how many grams/ozs is this please?

  5. postedOct 2, 2010 1:11 PM
    Lauren

    Have you ever tried using white chocolate?

  6. postedNov 21, 2010 3:05 PM
    Stephanie

    Wonderful! Love the little details and dipped perfectly!

  7. postedApr 23, 2011 5:26 AM
    sarah

    Will cream cheese frosting be suitable for these cupcakes?

  8. postedMay 17, 2011 9:49 AM
    mariane

    what can we use to substitute the buttermilk?

    • May 17th, 2011 @ 4:58 PM

      1 cup milk mixed with just under a Tablespoon of fresh lemon juice = buttermilk substitute

    • May 17th, 2011 @ 4:58 PM

      Measure from that…

  9. postedAug 17, 2011 3:31 PM
    Melissa

    Tried this recipe today, they turned out amazing, I will be making these for a friend’s wedding on this upcoming Monday. Thank you so much =D

  10. postedAug 22, 2011 4:15 PM
    Kathy

    My daughter and I loved the white ccakes and buttercream frosting..the chocolate recipe-a little crumby..would it help to freeze or put them in frig? We like dense ccakes :o)

    • August 24th, 2011 @ 6:46 AM

      No, I’m afraid that refrigerating them would not change the texture. They’re just a lighter cake.

  11. postedNov 6, 2011 3:15 AM
    jayne

    Hello Lori, what is cake flour – would that be self raising or plain flour??

    • November 6th, 2011 @ 5:47 AM

      Cake flour is really easy to make at home. Add two tablespoons of corn starch to each cup of regular flour and sift this mixture together twice. Measure your cups of flour from this mixture. That’s what they sell as cake flour!

  12. postedNov 8, 2011 5:47 AM
    Stacey

    Can you make a big batch of homemade cake flour and store to be used when needed? Or should you just make the exact qty as needed? And if made ahead of time and stored, when measuring out at later time, does it need to be sifted again before using in recipe? Thanks!

    • November 8th, 2011 @ 10:25 AM

      Either way… you can make it and store some if you’d like. I don’t sift regular cake flour that you purchase at the store, so I don’t think you’d need to sift it again before using.

  13. postedJan 26, 2012 3:13 PM
    Donna

    Hi Lori,

    Could you confirm 6 oz and not 6 tbl butter in the cupcake recipe, usually butter is listed in tablespoons as in your recipe for the ganache. Thank you

    • January 26th, 2012 @ 3:53 PM

      Hi Donna, Sorry- I should have been consistent. Yes, it’s 6 ounces (12 tablespoons or 3/4 cup butter- or 1 1/2 sticks). Sorry for the confusion.

  14. postedJan 26, 2012 6:51 PM
    Donna

    Thanks Lori, I ended up going with that assumption and they turned out great.

  15. postedApr 12, 2012 1:27 AM
    Tami

    Hm, have to go with some others who found these a bit crumbly and dry :-/ I love the recipes for the White & Chocolate Wedding Cupcakes, they are delish, but these I won’t make again :-(

    That will teach me to always have white AND chocolate cake mixes on-hand! 😉

  16. postedAug 7, 2014 8:50 AM
    Peggy M

    Hello Lori,
    Your cupcakes look amazing and the comments show they are great recipes. I will be making some this weekend. Question: Do you think the Ganache would be okay to use as a filling for the cupcakes? Thanks again in advance. :)

    • August 12th, 2014 @ 4:07 PM

      I haven’t tried it- maybe!

  17. postedMay 17, 2015 3:49 AM
    Sarah

    Just made these for a test and they are perfect but tiny!  Really I can get 9 instead of 12 per tray so I was wondering before I do another test for my client can you tell me what size cupcake liner you use to get them so full?  Thanks so much- honestly great recipe!

    • May 19th, 2015 @ 6:47 PM

      Was a long time ago, but I usually use cupcake papers from a baking supply store. Nothing super special, though they may be slightly smaller than the commercial ones at the market.

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