Chocolate cupcakes are made with cocoa, melted chocolate, and a soft batter. This recipe produces moist cupcakes with a light crumb, topped with a smooth chocolate ganache frosting. They are easy to prepare and use simple, everyday ingredients. If you love chocolate in layers, cake, frosting, and a little decorative flair, then this one’s for you.
What Are Chocolate Cupcakes?
Chocolate cupcakes are individual-sized chocolate cakes, baked in muffin molds and designed to be easy to serve and even easier to enjoy. They’re lighter and quicker to make than a full cake, which is why they’re a favorite for casual baking. Think of them as small-format chocolate cakes with maximum payoff.
Pro Tips for Perfect Chocolate Cupcakes
- Make sure your butter is soft before mixing so the sugar blends smoothly and evenly.
- Melt the chocolate gently and let it cool slightly before adding it to the batter to avoid cooking the egg.
- Fill the cupcake liners only about three-quarters full to give the batter room to rise without overflowing.
- Let the cupcakes cool completely before frosting, or the ganache will melt and slide instead of piping neatly.
Frequently Asked Questions
Why did my chocolate cupcakes turn out dry?
Dry cupcakes usually come from overbaking or adding too much flour. Even a few extra minutes in the oven can pull out moisture, so check them as soon as the timer goes off.
Can I make these cupcakes without a piping bag?
Yes, a piping bag is convenient but not essential. You can spoon the batter into the liners and spread the frosting with a spatula or the back of a spoon. The cupcakes will taste just as good, even if the finish is more rustic.
What kind of chocolate works best for the ganache?
Dark chocolate with around 70% cocoa gives the ganache a deep, balanced flavor. If the chocolate is too sweet, the frosting can taste flat. Also, good-quality chocolate melts more smoothly and results in a silkier texture.
How to Store Chocolate Cupcakes
Store frosted cupcakes in the refrigerator for up to three days, or you can freeze them without the frosting. Let them sit at room temperature for about 15 minutes before serving so the ganache softens slightly.
Ingredients
How to Make Chocolate Cupcakes
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In a large bowl, mix the butter and sugar until the sugar dissolves.
In a large bowl, mix the butter and sugar until the sugar dissolves.
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Add the egg, followed by the melted chocolate and milk, and mix.
Add the egg, followed by the melted chocolate and milk, and mix.
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Sift in the flour, cocoa powder, and baking powder, then gently mix until you have a smooth batter. Transfer the batter to a piping bag for easy portioning.
Sift in the flour, cocoa powder, and baking powder, then gently mix until you have a smooth batter. Transfer the batter to a piping bag for easy portioning.
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Line a muffin tray with paper cups and pipe the batter into each one, filling them about three-quarters full.
Line a muffin tray with paper cups and pipe the batter into each one, filling them about three-quarters full.
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Bake in a preheated oven at 180°C/360°F for 20 minutes.
Bake in a preheated oven at 180°C/360°F for 20 minutes.
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To make the ganache base, pour fresh cream into a saucepan and bring it to a gentle boil. Add the dark chocolate and butter, then stir over low heat until melted, and let it cool.
To make the ganache base, pour fresh cream into a saucepan and bring it to a gentle boil. Add the dark chocolate and butter, then stir over low heat until melted, and let it cool.
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In a separate bowl, pour in the remaining fresh cream and add the sugar, and whip.
In a separate bowl, pour in the remaining fresh cream and add the sugar, and whip.
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Beat the cooled ganache briefly with a mixer to loosen it, then gently fold in the whipped cream.
Beat the cooled ganache briefly with a mixer to loosen it, then gently fold in the whipped cream.
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Transfer the ganache frosting to a piping bag and decorate each cooled cupcake with generous swirls. Finish with a sprinkle of white chocolate flakes. Arrange the chocolate cupcakes on a serving plate and enjoy!
Transfer the ganache frosting to a piping bag and decorate each cooled cupcake with generous swirls. Finish with a sprinkle of white chocolate flakes. Arrange the chocolate cupcakes on a serving plate and enjoy!
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