Chocolate Ganache Cupcakes
These bakery-worthy chocolate ganache cupcakes feature a moist chocolate cake filled with rich chocolate ganache, topped with a light & airy whipped chocolate ganache, and finished with a glossy drizzle. As a chocolate on chocolate cupcake recipe, they're guaranteed to satisfy the most intense chocolate cravings. From the soft cake to the creamy ganache, these cupcakes are truly irresistible and make for the perfect dessert to celebrate a birthday!
Equipment
Ingredients
For the chocolate cupcakes:
- 240 g (2 cups) all-purpose flour
- 250 g (1 ¼ cups) granulated sugar
- 84 g (1 cup) Dutch process cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- 113 g (8 tablespoon) unsalted butter, room temp
- 100 g (½ cup) neutral oil
- 360 g (1 ½ cups + ½ tbsp) whole milk, room temp
- 1 teaspoon vanilla extract
- 3 egg whites
For the chocolate ganache:
- 454 g (2 cups) heavy cream
- 454 g (2 ⅔ cups) semisweet chocolate
- 56 g (tablespoon) unsalted butter
Instructions
For the chocolate cupcakes:
- Preheat the oven to 350 degrees F and add parchment cups to two cupcake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.
- Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
- Add the oil, whole milk, and vanilla, and mix until just combined.
- In a separate medium bowl, add the egg whites. Use an electric hand mixer to whip them until medium peaks form.
- Gently fold the whipped egg whites into the batter with a rubber spatula until just combined.
- Use a cookie scoop to portion the batter into the cupcake pans, filling each about ¾ full.
- Bake the cupcakes for about 18-22 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
For the chocolate ganache:
- In a small saucepan, place the heavy cream over low-medium heat. Stir frequently with a rubber spatula, and bring to simmer, or about 190 degrees F.
- Remove the pan from heat and add the chocolate and butter, and gently stir with a rubber spatula until fully combined. Place in the fridge to cool for about 10 minutes.
- Pour about ⅓ of the ganache into a piping bag. Place the remaining ganache back in the fridge.
For assembly:
- Use a 1" round cookie cutter to cut out the centers of each cupcake. Fill the centers with ganache, leaving some for a drizzle on top.
- With the remaining ganache in the fridge, use an electric hand mixer to whip until light and airy. Transfer to a piping bag with a large round tip.
- Pipe the whipped ganache onto each cupcake. Finish with the remaining ganache drizzle.
Notes
- Do not over-whip the egg whites. Whip the egg whites only to medium peaks. Whipping them to stiff peaks will make the egg whites too dry, causing them to deflate as they're folded into the batter.
- Use a cookie scoop to portion the batter. To add an even amount of batter to each cup, use a cookie scoop. I used a 3 tablespoon scoop to fill each cup about ¾ full.
Nutrition Facts
Serving: 1cupcake | Calories: 476kcal | Carbohydrates: 42g | Protein: 6g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 163mg | Potassium: 293mg | Fiber: 4g | Sugar: 25g | Vitamin A: 650IU | Vitamin C: 0.2mg | Calcium: 107mg | Iron: 3mg
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