Moist Chocolate Cupcakes with Dark Ganache
Light and fluffy chocolate cupcakes crowned with a glossy, silky dark chocolate ganache — a timeless treat made from everyday pantry staples. Perfect for birthdays, parties, or a cosy afternoon bake. Make a batch of 24 and watch them vanish in minutes!
🛒 Ingredients
24 servings
- 1 cup (120 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 3 cups (375 g) all-purpose flour
- 2 large eggs
- 1 cup (240 ml) whole milk
- 3/4 cup (180 ml) vegetable oil
- 1 tablespoon baking powder
- 10.5 oz (300 g) dark chocolate (50 %+ cocoa), chopped
- 2/3 cup (150 ml) heavy cream
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Directions
- 1
Preheat oven to 350 °F (180 °C) and line a 24-cup muffin pan with paper liners.
- 2
Whisk flour, cocoa powder, sugar, and baking powder together in a large bowl.
- 3
In a separate bowl, beat eggs with milk and oil until fully combined.
- 4
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just smooth — avoid overmixing.
- 5
Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Transfer to a wire rack and leave to cool completely before frosting.
- 7
Make the ganache: bring the heavy cream to a gentle simmer, pour over the chopped chocolate, wait 1 minute, then stir until glossy and perfectly smooth.
- 8
Allow the ganache to thicken at room temperature, then pipe or spread it over the cooled cupcakes. Finish with sprinkles, chocolate shavings, or edible glitter.
💡 Chef's Tip
For an extra-glossy ganache, stir in a small knob of unsalted butter at the end. The cupcakes keep well in an airtight container at room temperature for up to 2 days.
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