If you’re looking for a dessert that’s both perfectly chocolatey and totally irresistible, you’re going to fall in love with these Chocolate Ganache Cupcakes. Imagine biting into a soft, rich chocolate cupcake that’s topped with a silky smooth chocolate ganache—decadent doesn’t even begin to cover it! I first whipped these up for a last-minute dinner party, worried I wouldn’t have enough time to impress. But these cupcakes stole the spotlight, receiving compliments with every bite. Besides being easy to make, they’re quick—a true lifesaver for busy parents, party planners, or anyone craving a classic treat. If you enjoyed our Best-Ever Chocolate Fudge Cake, you’re going to adore this recipe, too! So grab your whisk and apron, and let’s create something your family and friends will rave about.
What is Chocolate Ganache Cupcakes?
Doesn’t the name “Chocolate Ganache Cupcakes” sound a bit fancy, almost like something from a Parisian bakery? But don’t let the elegant title fool you—these little treats are simple enough for anyone to master! The real secret’s in the name: luscious cupcakes slathered with ganache, the French way of saying “creamy, dreamy chocolate topping.” Ever heard “the way to a man’s heart is through his stomach?” Well, these cupcakes could win over anyone! So, why not take a sweet chance today and whip up a batch of your own? You’ll be surprised by just how easy—and rewarding—it is!
Why You’ll Love This
The magic of Chocolate Ganache Cupcakes comes down to three major points: first, their ultra-rich, chocolate-forward flavor is impossible to resist, with a topping that melts in your mouth; second, making them at home is a real cost-saver compared to store-bought gourmet cupcakes—you’ll get bakery results without the hefty price tag. Third, the ganache isn’t just frosting—it’s a glossy, decadent layer that can be customized with toppings like sprinkles, crushed nuts, or even a sprinkle of sea salt. If you’re a fan of my Ultimate Chocolate Chip Muffins, you’ll find these cupcakes are their fancier cousin. Don’t wait for a special occasion—try this recipe today, and get ready for rave reviews!
How to Make :
Quick Overview
Chocolate Ganache Cupcakes are a chocolate lover’s dream—and they really couldn’t be simpler to make! All you need is one bowl for the cupcake batter and a saucepan for the silky ganache. The cupcakes bake up moist and fluffy in under 20 minutes, and with just a few minutes of prep, you’ll have a batch ready to share (or keep for yourself). The best part? No complicated steps or special tools required—just classic ingredients and easy directions that deliver big flavor every time.
Ingredients
- 1 cup all-purpose flour (144 g)
- 6 tablespoons cocoa powder (natural or Dutch-processed, 42 g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup granulated sugar (199 g)
- 1/4 teaspoon kosher salt
- 1/2 cup coffee (cooled, 113 g)
- 1/2 cup buttermilk (115 g)
- 1/4 cup vegetable oil (50 g)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 12 oz heavy whipping cream (1 1/2 cups)
- 12 oz dark chocolate melting wafers (2 cups, or your preferred chocolate)
Step-by-Step
- Preheat your oven to 350°F (175°C), and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, sugar, and salt until well combined.
- In another bowl, whisk the cooled coffee, buttermilk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix—stir until you no longer see streaks of flour.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- While the cupcakes cool, prepare the ganache. In a small saucepan, heat the heavy cream over medium heat, just until it begins to simmer (don’t let it boil).
- Remove from heat and add the dark chocolate wafers. Let sit for 1-2 minutes, then whisk until smooth, glossy, and fully melted.
- Let the ganache cool for about 10-15 minutes until it thickens slightly but is still pourable.
- Dip the top of each cooled cupcake into the ganache, twisting gently to coat. Let set at room temperature or in the fridge for quicker setting.
- Add your favorite toppings if desired—sprinkles, chopped nuts, or a pinch of sea salt work beautifully.
- Serve and enjoy!
What to Serve Chocolate Ganache Cupcakes With
Chocolate Ganache Cupcakes are delicious all on their own, but they pair especially well with a scoop of vanilla bean ice cream for a classic combination. If you’re serving these at a gathering, consider a platter with fresh berries for some brightness and contrast. For drinks, coffee or espresso fit perfectly, while cold milk is a nostalgic favorite. Feeling festive? Try a glass of red wine or a rich hot chocolate to turn dessert into a true celebration. These cupcakes also complement light, citrusy desserts like lemon bars if you’re crafting a dessert buffet. The versatility makes them perfect for nearly any occasion!
Top Tips for Perfecting
For the best results, always use good-quality chocolate for your ganache—it makes a world of difference in richness and flavor. If you don’t have buttermilk, simply mix 1/2 cup of milk with a teaspoon of lemon juice or vinegar, and let it sit for five minutes. Coffee enhances the chocolate flavor without making the cupcakes taste like coffee—if you prefer, you can use water, but the depth of flavor will be a little lighter. Don’t overmix your batter; stir only until ingredients are just combined for the fluffiest cupcakes. When dipping in ganache, let the cupcakes cool completely to avoid runny, messy toppings. If you want a thicker, fudgier ganache, chill it slightly before dipping. Avoid letting the cream boil or your ganache may separate.
Storing and Reheating Tips
Chocolate Ganache Cupcakes store beautifully! After the ganache has set, keep the cupcakes in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. To freeze, arrange cupcakes (without ganache) in a single layer in an airtight container; they’ll keep for up to two months. Thaw at room temperature, then add fresh ganache before serving. If you want to reheat cupcakes slightly (for a warm, gooey center), microwave unwrapped cupcakes for just 8-10 seconds. Avoid overheating or the ganache may melt completely. Always bring refrigerated cupcakes to room temperature before enjoying for the best texture.
FAQs
Can I make these cupcakes without coffee?
Yes! Simply replace the coffee with water or milk. The coffee enhances chocolate flavor, but your cupcakes will still be delicious without it.
What chocolate is best for ganache?
Use good-quality dark or semi-sweet chocolate. Chocolate melting wafers are convenient, but chopped chocolate bars or chips work too.
Can I add flavorings or extracts to the ganache?
Absolutely. Add a drop of vanilla, almond extract, or even a splash of liqueur for a unique twist.
How do I keep my cupcakes moist?
Don’t overbake—pull the cupcakes as soon as a toothpick comes out clean. Store them tightly covered to prevent drying out.
Can I double the recipe for a party?
Yes! Simply double all ingredients, and bake in batches. The ganache also doubles easily.
Conclusion
Chocolate Ganache Cupcakes are proof that the most delightful treats don’t have to be complicated. With their tender, chocolatey crumb and luscious ganache topping, they’ll satisfy any sweet tooth—and impress every guest at your next gathering. Whether you’re a seasoned baker or trying cupcakes for the first time, this recipe is simple, quick, and guaranteed to become a new favorite in your home. So why not preheat your oven, gather those ingredients, and treat yourself to the magic of homemade chocolate cupcakes? Happy baking, and don’t forget to come back and share your results!
Chocolate Ganache Cupcakes
Equipment
- Mixing Bowl
- Saucepan
- Muffin Tin
- Whisk
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- 6 tablespoons cocoa powder natural or Dutch-processed
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup coffee cooled
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Ganache Ingredients
- 12 oz heavy whipping cream
- 12 oz dark chocolate melting wafers or your preferred chocolate
Instructions
- Preheat your oven to 350°F (175°C), and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, sugar, and salt until well combined.
- In another bowl, whisk the cooled coffee, buttermilk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix—stir until you no longer see streaks of flour.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- While the cupcakes cool, prepare the ganache. In a small saucepan, heat the heavy cream over medium heat, just until it begins to simmer (don’t let it boil).
- Remove from heat and add the dark chocolate wafers. Let sit for 1-2 minutes, then whisk until smooth, glossy, and fully melted.
- Let the ganache cool for about 10-15 minutes until it thickens slightly but is still pourable.
- Dip the top of each cooled cupcake into the ganache, twisting gently to coat. Let set at room temperature or in the fridge for quicker setting.
- Add your favorite toppings if desired—sprinkles, chopped nuts, or a pinch of sea salt work beautifully.
- Serve and enjoy!