Moist Chocolate Cupcakes with Creamy Ganache
Irresistibly soft chocolate cupcakes crowned with a luscious condensed milk ganache that melts in your mouth. Simple to bake and impossible to resist, these treats are perfect for birthdays, afternoon snacks, or any chocolate craving. A guaranteed crowd-pleaser!
🛒 Ingredients
8 servings
- 60 g (½ cup) unsweetened cocoa powder
- 60 g (4 tbsp) softened butter, for the batter
- 100 g (½ cup) granulated sugar
- 3 eggs
- 240 ml (1 cup) whole milk
- 240 g (2 cups) all-purpose flour
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon butter, for the ganache
- 1 can (395 g) sweetened condensed milk
- 200 ml (¾ cup) heavy cream
- 3 tablespoons unsweetened cocoa powder, for the ganache
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Directions
- 1
Preheat oven to 350°F (180°C) and line a cupcake tin with paper liners.
- 2
Beat softened butter and sugar together until light and fluffy.
- 3
Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- 4
Alternately fold in the flour and milk in three additions, then mix in the cocoa powder until a smooth batter forms.
- 5
Gently fold in the baking powder until just incorporated.
- 6
Fill each liner two-thirds full and bake for 45 minutes. Do not open the oven door during baking!
- 7
While cupcakes cool, prepare the ganache: melt butter in a saucepan, then add condensed milk, heavy cream, and cocoa powder.
- 8
Stir constantly over medium heat until the mixture comes to a boil and thickens slightly.
- 9
Spoon the warm ganache generously over the cooled cupcakes and allow to set before serving.
💡 Chef's Tip
For the fluffiest texture, bring eggs and butter to room temperature before starting. Never open the oven mid-bake — that is the secret to perfectly risen cupcakes every time!
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