Get ready to make some delicious chocolate cupcakes with smooth chocolate ganache on top. This one-bowl recipe is super easy, perfect for anyone who loves chocolate. You just mix the ingredients, bake, and you're done—no need for extra kitchen tools. These cupcakes are great for a quick treat or even for something special. They're rich in chocolate flavor and finished with creamy ganache. Let's start baking!
My Go-To Chocolate Cupcakes
These chocolate cupcakes are my go-to because they're super easy to make and always taste great. You only need one bowl to mix everything, which means less mess. They come out soft and rich, topped with a creamy chocolate ganache that makes them a hit every time I bake them.
Ingredients In My Chocolate Cupcakes
Chocolate Cupcakes:
- Cocoa Powder - Adds the rich chocolate flavor to the cupcakes.
- Self-Raising Flour - Contains a raising agent that helps the cupcakes rise, eliminating the need for additional baking powder. If you don’t have self-raising flour, you can make your own by adding 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to each cup of all-purpose flour.
- Salt - Enhances the flavors of the other ingredients.
- Sugar - Sweetens the chocolate cupcakes and contributes to their texture.
- Vegetable Oil - Adds moisture to the cupcakes, making them soft and preventing them from drying out.
- Eggs - Bind the ingredients together and help the cupcakes rise.
- Vanilla Extract - Provides a subtle background flavor that complements the chocolate.
- Milk - Adds moisture and helps create a smooth batter.
For the Ganache Topping:
- Dark Chocolate - The primary flavor for the ganache; when melted and mixed with cream, it forms a rich, creamy topping.
- Heavy Cream - When heated and poured over chocolate, it melts the chocolate and mixes with it to create a smooth, spreadable ganache.
How To Make My Chocolate Cupcakes
Making the Cupcakes:
Prepare Oven and Pan: Start by heating your oven and lining a cupcake tray with paper liners.
Sift Dry Ingredients: Place a sieve over a bowl and add your cocoa powder, flour, salt, and sugar. Sift these into the bowl to remove any lumps and mix them together.
Add Wet Ingredients: To the bowl with your dry ingredients, add milk, oil, vanilla, and eggs. Whisk everything together just until combined, but try not to overmix to keep the cupcakes light and fluffy.
Fill and Bake: Use a scoop to fill each cup in your prepared tray evenly with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean. Remember to check them a bit earlier than the full time just in case they cook faster.
Cool: After baking, take the tray out of the oven and let the chocolate cupcakes cool in the tray for a few minutes. Then transfer them to a cooling rack to cool completely before you add any toppings.
Making the Ganache:
Heat Cream: Put cream in a small pot and heat it until it's hot but not boiling. You just need it warm enough to melt the chocolate.
Melt Chocolate: Put your chocolate in a bowl and pour the hot cream over it. Let it sit for a minute so the heat from the cream starts melting the chocolate, then stir until the chocolate is completely melted and the mixture is smooth. If you still see lumps, you can give it a quick zap in the microwave and stir again.
Cool Ganache: Let the ganache cool down to room temperature. Then, put it in the fridge. Stir it every now and then to help it cool evenly and thicken up to the right consistency for piping.
Decorate Cupcakes:
Pipe Ganache: Once your ganache is thick and your chocolate cupcakes are cool, put the ganache in a piping bag fitted with a nozzle. Pipe the ganache onto each cupcake in swirls or however you like.
Chill and Serve: Put your decorated chocolate cupcakes in the fridge to set the ganache. Keep them there until you're ready to serve.
Pro Tip
One pro tip for making these cupcakes is to use room temperature ingredients, especially the eggs and milk. This helps mix everything together smoothly and ensures the batter is even, which makes your cupcakes bake more uniformly and come out perfectly every time.
Serving Suggestions
- Dust with Powdered Sugar: For a simple yet elegant touch, lightly dust the ganache-topped cupcakes with powdered sugar before serving.
- Add Sprinkles: Sprinkles add a fun, colorful touch that's perfect for birthdays or celebrations. Choose colors that match the occasion!
- Serve with Ice Cream: Offer a scoop of vanilla ice cream or chocolate ice cream on the side for a delightful dessert combo.
- Garnish with Berries: Top each cupcake with a fresh strawberry or a few raspberries for a fresh, fruity contrast to the rich chocolate.
More Cupcake Recipes
- Strawberry White Chocolate Muffins
- Double Chocolate Muffin Cupcakes
- Nutella Brownie Cupcakes
- Eggless Chocolate Cupcakes Recipe
Frequently Asked Questions
If you don’t have self-raising flour, you can make your own by adding 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to each cup of all-purpose flour.
Absolutely! You can flavor the ganache by adding extracts like mint or almond, or even stir in some espresso powder or orange zest for a different twist.
Yes, both the cupcakes and the ganache freeze well. Store them in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.
Chocolate Cupcakes with Chocolate Ganache
INGREDIENTS
Chocolate Cupcakes
- ½ cup (½ cup) cocoa powder
- 1¼ cups (1 ¼ cups) self raising flour
- ⅛ teaspoon (⅛ teaspoon) salt
- 1 cup (1 cup) sugar
- ⅔ cup (⅔ cup) vegetable oil
- 2 (2) eggs large
- 2 teaspoon (2 teaspoon) vanilla
- ¾ cup (¾ cup) milk
Chocolate Ganache Topping
- 500 g (17 ⅔ oz) dark chocolate
- 250 ml (1 cups) heavy cream
INSTRUCTIONS
Chocolate Cupcakes
- Preheat the oven to 340°F (170°C). Line a cupcake tray with paper baking cups.
- Sift the flour, cocoa powder, salt, and sugar into a bowl using a mesh strainer.
- To the same bowl, add the milk, vegetable oil, vanilla, and eggs. Whisk together until just combined; avoid overmixing.
- Use a cookie scoop to distribute the batter evenly among the prepared baking cups.
- Place in the oven and bake for 25 minutes, checking at 20 minutes. They’re done when a toothpick comes out clean.
- Transfer the tray to a wire rack. After 5 minutes, move the cupcakes directly onto the rack to cool completely.
Chocolate Ganache Topping
- Heat the cream until hot but not boiling.
- Pour over the chopped chocolate, let sit for a minute, then stir until smooth.
- If lumps persist, microwave for 30 seconds and stir again.
- Let it cool to room temperature, then chill, stirring every 10 minutes until it thickens to piping consistency.
Decorate
- Pipe the ganache onto the cupcakes using a plain piping nozzle. Chill the decorated cupcakes in an airtight container until ready to serve.
Fran Marshall says
How does this recipe double?
Fay says
Hi Fran, it can double but I prefer to make it twice.
Julie says
I wish recipes could be in grammes and fluid ounces as well. the conversions dont work well.
Fay says
Hi Julie! I use grams for a lot of my recipes but the fabulous thing about his recipe is there is no need to be that accurate. It is a very forgiving recipe. It works great with both Australia and US cup measures!
Penny says
I would love to make these but don't have cups. If possible could you please give metric/ozs weights. Thank you for your recipes
Fay says
Hi Penny, unfortunately cups is the only measurement I have for this recipe. Cup measures can be purchased very cheaply at your local dollar store or equivalent.