After discovering that I can pipe chocolate ganache into a frosting, I spent some time practicing frosting cupcakes with chocolate ganache. I used Hershey's chocolate cake recipe for the cupcakes. For the frosting, I used a dark chocolate to make the ganache.  The combination was intensely chocolate. A little too sweet for me, but probably perfect for chocolate lovers.

I saw some recipes recently for chocolate cupcakes that were similar to these, but also included a chocolate filling inside the cupcake. I like chocolate, but I don't think I could handle that much chocolate. I think maybe I might cut down on the amount of frosting I pipe on these next time.

Chocolate cupcakes with chocolate ganache frosting

For the cupcakes:

Hershey's Perfectly Chocolate Chocolate Cake recipe


2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa (natural)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt
in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of
mixer 2 minutes. Stir in boiling water (batter will be thin). Pour
batter into prepared pans.

3. Line muffin cups (2-1/2 inches in
diameter) with paper bake cups. Fill cups 2/3 full
with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30

Chocolate Ganache

1 cup heavy cream

8 oz dark chocolate, chopped

1. Heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.

2. Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.

3. Let ganache cool and set before putting it in a piping bag and frosting cupcakes


12 Responses to “Chocolate cupcakes with chocolate ganache frosting”

  1. joan — June 5, 2010 at 5:09 pm

    yum looks good! i’ll have to try the ganache recipe soon!

  2. Kirbie — June 7, 2010 at 9:47 am

    Thanks! I enjoy this better than regular choc frosting.

  3. Rebecca Kelcher — August 16, 2010 at 2:18 pm

    Best chocolate cupcakes I’ve ever made or eaten. Seriously!!
    Also, thanks for the note that the batter will be thin!

  4. Kirbie — August 17, 2010 at 4:51 pm

    I’m glad you liked them. I enjoy this recipe as well.

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  9. Bron — February 6, 2012 at 2:19 am

    Tried this recipe great! But my cake sticks to the pan even though I line it with butter and it’s a non stick pan… What could the problem be?

    • Kirbie replied: — February 6th, 2012 @ 9:56 am

      I’m not quite sure..usually I spray with pam and it’s fine. Though for these, I always use cupcake liners.

  10. Nisha — April 27, 2012 at 9:09 am

    How long to let the ganache cool and set before piping?? Making these cupcakes today, would love to hear back from you.. thanks :)

    • Kirbie replied: — April 27th, 2012 @ 10:41 am

      I would suggest sticking it in the fridge for about 20-30 minutes to firm it up before piping. Hope you enjoy them!

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