Description
These decadent chocolate cupcakes are super moist, soft and fudgy. They are topped with a whipped chocolate ganache for a silky-smooth finish. This one-bowl recipe is just as easy as using a cake mix and tastes even better.
Ingredients
Cupcakes
- 1 cup (125g) all-purpose flour
- 1Â cup (200g) granulated sugar
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120ml) milk
- ¼ cup (60ml) vegetable oil
- 1Â large egg
- 1 teaspoon vanilla
- ½ cup (120ml) coffee cooled
Whipped Chocolate Ganache Frosting
- 1 cup (240ml) whipping cream
- 1 ¼ cup (8oz) good quality semi-sweet chocolate chips (see notes below*)
Instructions
Cupcakes
- Preheat oven to 350F. Prepare two muffin tins with 15 cupcake liners.
- In a large bowl, toss together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Make a well in the center of the dry mixture. Add in the milk, vegetable oil, egg, vanilla and coffee. Whisk all together until smooth.
- Divide the batter evenly into the 15 cupcake liners. It will fill just a little over half full. Place the baking pans in the oven, reduce the heat to 325F and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Frosting
- Place the chocolate chip in a large heat-proof glass bowl and set aside.
- Pour the whipping cream into a small saucepan and place on the stovetop over medium heat. Bring the cream to a gentle simmer.
- Pour the hot cream on top of the chocolate chips and let it steep for 5 minutes without stirring.
- Slowly whisk the cream and melted chocolate together until combined and smooth.
- Place in the fridge for one hour to thicken.
- Beat the chocolate ganache on medium-high speed until light and fluffy. Pipe onto the cupcakes as desired. I used a Wilton 2D piping tip.
Notes
Store the cupcakes in an airtight container in the fridge for up to 5 days. Place on the counter for about an hour to bring to room temperature before serving.
You can freeze the cupcakes frosted or unfrosted. Place the cupcakes in a freezer-friendly container and store them in the freezer for up to 3 months. Thaw overnight in the fridge and place on the counter for 1Â hour to bring to room temperature before serving.
*Use good-quality chocolate chips like Hershey’s or Ghirardelli brand. They melt better and tastes better as well.