Chocolate Ganache Cupcakes

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If you’re landing on this page, you’re sure to be a chocolate lover, and these chocolate ganache cupcakes will be at the top of your favorites list.

a batch of chocolate ganache cupcakes in their white cases.

Picture this: your spoon plunges into a glossy chocolate ganache, revealing a super moist chocolate cupcake beneath. The textures intertwine and melt in your mouth. If it’s not the definition of a pure decadent treat, then pray to tell, what are these chocolate ganache cupcakes?

a chocolate ganache cupcake cut in half to show the texture inside, placed on a plate with pink napkin in the foreground, a spoon on the left side and another cupcake in the background.

Ingredient Notes

The full list of the ingredients is at the bottom of this post. Here are notes for some of them to help you choose the right products for making the recipe.

Chocolate Cupcakes:

Dutch Process Cocoa, also called sometimes baking cocoa powder.
Milk: I use 2% fat milk.
Vegetable oil with a neutral flavor like canola oil: it keeps the cupcakes moist.

Chocolate Ganache Frosting:

Chocolate with 40% cocoa content. Unable to find chocolate with 40% cocoa content? I combine half milk chocolate with 30% cocoa content and half semi-sweet chocolate with 50% cocoa content.
Heavy cream with 30%-35% milk fat minimum.
Unsalted butter: dice it before incorporating it into the cream.

How to make Chocolate Ganache Cupcakes?

Here’s an overview of the recipe with step-by-step photos to help you in the process.

Start with the ganache; it needs to chill for 1.5 to 2 hours to reach the right consistency.

Melt the chocolate with half of the cream over a double boiler, constantly stirring with a rubber spatula. Then, add the butter and stir until completely melted.

Remove from the heat and add the remaining heavy cream. Stir until fully incorporated. Transfer to a bowl. Cover with plastic wrap, and place in the fridge for 1 to 2 hours until the ganache is set.

There's a glass bowl of chocolate ganache on the left side of the image, before it has been chilled. The same bowl of ganache is on the right side of the image, now hardened after chilling.

Make the cupcakes: Combine the dry ingredients in a large bowl, then add the wet ingredients and mix everything together.

Pour the batter into the muffin cases, 2/3 full, and bake.

Chocolate ganache cupcakes in process with the wet ingredients in a bowl on the left side of the image, and the final batter on the right side of the image.

Once the cupcakes are baked and cooled, transfer the ganache into a pasty bag fitted with a closed star tip and decorate the cupcakes.

Chocolate ganache cupcakes in process with the batter in the cupcake pan, ready to go to the oven, on the left side of the image, and the final cupcakes, decorated with ganache frosting on the right side of the image.

Get all measurements, ingredients, and instructions at the end of this post.

Tips

Cupcakes:

Ingredients at room temperature: It’s easier to combine.
Sieve the cocoa powder to avoid lumps.
Don’t overmix the batter, mix until just combined.
Use an aluminum cupcake tin for best results. The heat is better distributed.
Fill the cupcake liners about 2/3 full to prevent them from spilling.
Don’t overbake the cupcakes. Overbaking can dry out the cupcakes. Also, all ovens are different, for me, it’s 22 minutes at 160C (320F). Baking at a slower temperature prevents a tall dome.
Let the cupcakes cool before frosting with the ganache: It’s important to let them cool completely before adding the frosting to prevent it from melting.

Chocolate Ganache:

When melting the chocolate and heavy cream to make the ganache, stir using a spatula, not a whisk, to avoid incorporating air.
When ready to transfer the ganache in a bowl to chill, pour through a sieve to remove any unmelted chocolate if not properly melted.
If you let the ganache become too firm, place it in a microwave in a 5-10-second burst until you reach the right consistency. It should be soft enough to pipe but not too soft to hold the shape.

Variations

If you’re looking to put a unique spin on this chocolate ganache cupcake recipe, try out one of the following ideas.

Enhance the flavor of the ganache by adding a pinch of sea salt.
Add a splash of your favorite liqueurs or spirits to infuse the ganache, like Kahlua or Irish cream for boozy cupcakes (add it with the cold heavy cream).
Add 1 or 2 tablespoons of your preferred nut butter, such as peanut butter or chocolate hazelnut spread (like Nutella). Before mixing it in, microwave the nut butter to ensure it is smooth to incorporate into the ganache.
Add a few drops of flavored extracts or essences, such as orange extract. Be careful not to add too much, as it can overpower the chocolate.
For a small batch, divide the ingredients by 2.

FAQ

How to store the Chocolate Ganache Cupcakes?

Store them in the refrigerator, under a cake dome, for 2-3 days.

Can I make these cupcakes ahead of time?

You can prepare the cupcakes, without the frosting, 1 day in advance. Then, warp them individually and store them in an airtight container.

Can we freeze the cupcakes?

The cupcakes themselves, without the frosting, freeze very well. Wrap with plastic wrap and place in an airtight container. Freeze for up to a month.

a chocolate ganache cupcake removed from its case, placed on a pink napkin with another cupcake in the background.

Want more chocolate desserts, try these recipes next:

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