Few treats bring as much joy as a perfectly baked cupcake, and when it comes to classic indulgence, chocolate reigns supreme. These aren’t just any chocolate cupcakes; they are incredibly moist, intensely chocolatey, and crowned with a luscious, silky smooth chocolate ganache frosting that’s rich without being overly sweet. Perfect for birthdays, celebrations, or simply to satisfy a serious chocolate craving, this recipe delivers bakery-quality cupcakes right in your own kitchen. The beauty of a cupcake lies in its individual portion, offering a delightful little package of happiness that’s easy to serve and even easier to devour.
Detailed Ingredients
For the Chocolate Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder (Dutch-processed for darker color and milder flavor, or natural for a tangier chocolate)
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- ¾ cup (180ml) buttermilk (or 3/4 cup milk + 1 tablespoon lemon juice/vinegar, let sit 5 min)
- ½ cup (120ml) vegetable oil (or other neutral oil)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180ml) hot strong brewed coffee or hot water (coffee enhances chocolate flavor without making it taste like coffee)
For the Chocolate Ganache Frosting:
- 10 ounces (280g) good quality semi-sweet or dark chocolate, finely chopped or chips
- 1 cup (240ml) heavy cream
- 2 tablespoons unsalted butter, cut into small pieces, at room temperature (optional, for extra shine and richness)
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish (Optional):
- Chocolate shavings, mini chocolate chips, sprinkles, or crushed cookies (like in the photo!)
Step-by-Step Instructions
Part 1: Making the Chocolate Cupcakes
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined and lump-free.
- Combine Wet Ingredients (except hot coffee): In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Do not overmix.
- Add Hot Coffee/Water: Carefully pour the hot coffee (or hot water) into the batter. Mix on low speed until the batter is smooth and thin. The batter will be quite thin – this is normal and contributes to the moist texture.
- Fill Liners: Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out with moist crumbs, but not wet batter. Avoid overbaking.
- Cool: Let the cupcakes cool in the muffin pan for 5-10 minutes before transferring them to a wire rack to cool completely. Cupcakes must be completely cool before frosting.
Part 2: Making the Chocolate Ganache Frosting
- Chop Chocolate: If using a bar, finely chop the chocolate and place it in a heatproof bowl. If using chips, place them directly in the bowl.
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer and small bubbles appear around the edges. Do not boil.
- Pour Over Chocolate: Immediately pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
- Whisk: After 5 minutes, gently whisk the mixture starting from the center and working your way out, until smooth and glossy.
- Add Butter & Vanilla (Optional): If using, add the softened butter and vanilla extract, along with a pinch of salt. Whisk until fully incorporated and the ganache is shiny.
- Chill and Whip (or Pipe):
- For a pipeable, fluffy frosting: Cover the bowl with plastic wrap and refrigerate the ganache for at least 2-4 hours, or until it’s firm but still pliable (like soft peanut butter). Once chilled, use an electric mixer to whip the ganache on medium-high speed for 2-4 minutes until it becomes light, fluffy, and a lighter shade of brown. Be careful not to over-whip, or it may become grainy.
- For a pourable glaze or thick, spreadable ganache: Let it cool at room temperature for about 30-60 minutes, stirring occasionally, until it reaches a thick, spreadable consistency. If it gets too firm, gently warm it over a double boiler or in short bursts in the microwave, stirring often.
- Frost Cupcakes: Once the cupcakes are completely cool and the ganache frosting is at your desired consistency, frost the cupcakes using a spatula, knife, or piping bag.
- Garnish: If desired, immediately garnish with chocolate shavings, sprinkles, or crushed cookies while the frosting is still soft.
Tips, Variations, and Storage Notes
- Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for a smoother batter and better emulsification.
- Do Not Overmix: Overmixing the batter develops gluten, leading to tough cupcakes. Mix only until ingredients are just combined.
- Don’t Overbake: Overbaked cupcakes are dry cupcakes. Start checking at the minimum bake time.
- Cool Completely: Frosting warm cupcakes will result in melted, messy frosting. Patience is key!
- Variations:
- Mint Chocolate: Add ½ teaspoon mint extract to the cupcake batter and/or frosting.
- Mocha: Increase the coffee amount slightly or add 1-2 teaspoons of instant espresso powder to the ganache.
- Raspberry: Fill cooled cupcakes with a dollop of raspberry jam before frosting, or garnish with fresh raspberries.
- Cream Cheese Frosting: If you prefer, these cupcakes are also excellent with a classic cream cheese frosting.
- Storage: Cupcakes can be stored in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. If refrigerated, let them come to room temperature for the best flavor and texture.
Pairings
- Beverages: A tall glass of cold milk, a rich coffee or espresso, a dark roast tea, or even a glass of robust red wine like Cabernet Sauvignon or Merlot (for adults!).
- Dessert Complements: A scoop of vanilla bean ice cream on the side, a drizzle of caramel sauce, or a scattering of fresh berries can elevate the experience.
Quick Info Section
- Prep time: 30 minutes (plus chilling time for ganache)
- Cook time: 18-22 minutes
- Total time: 1 hour – 1 hour 15 minutes (plus cooling and ganache chilling)
- Servings: 12 cupcakes
- Cuisine: American (Dessert)
