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Chocolate Cupcakes with Ganache

Delicious chocolate cupcakes topped with a rich ganache, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • ½ cup cocoa powder Unsweetened cocoa powder works best.
  • 1¼ cups self-raising flour Ensure it's fresh for best results.
  • ⅛ tsp salt
  • 1 cup sugar Granulated sugar.
  • ⅔ cup vegetable oil Can substitute with melted butter.
  • 2 large eggs Room temperature eggs recommended.
  • 2 tsp vanilla extract Pure vanilla extract adds more flavor.
  • ¾ cup milk Use whole milk for creaminess.
Ganache Ingredients
  • 500 g dark chocolate Choose good quality dark chocolate.
  • 250 ml heavy cream Fresh heavy cream ensures smooth ganache.

Method
 

Chocolate Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the cocoa powder, self-raising flour, salt, and sugar until well combined.
  3. Add in the vegetable oil, eggs, vanilla, and milk. Stir gently until just combined — a few lumps are perfectly fine; they’ll bake out!
  4. Spoon the batter evenly into the prepared liners, filling them about two-thirds full.
  5. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow them to cool completely on a wire rack.
Chocolate Ganache Topping
  1. In a saucepan over medium heat, combine the dark chocolate and heavy cream, stirring continuously until the mixture is smooth and glossy.
  2. Remove it from the heat and let it cool slightly.
Decorate
  1. Once the cupcakes are cool, pour or spoon the ganache over each cupcake, letting it cascade down the sides.
  2. Optionally, sprinkle on some flaky sea salt or colorful sprinkles.

Notes

For fluffy cupcakes, don't overmix the batter. Consider adding a teaspoon of espresso powder for enhanced flavor or chocolate chips for fun. Store in an airtight container at room temperature for up to three days or refrigerate for a week.