Chocolate cupcakes with chocolate ganache frosting
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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
If you love chocolate these are the cupcakes for you. Chocolate cupcakes topped with a rich dark chocolate ganache are a decadent treat. This recipe is for a whole cake, but you can use a muffin tin instead to make cupcakes.
Ingredients
For the Cupcakes
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa, natural
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Ganache
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
Instructions
How to Make the Cupcakes
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Or, to make cupcakes, line muffin cups (2-1/2 inches in diameter) with paper bake cups.
- 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. Fill muffin cups 2/3 full with batter.
- Bake 22 to 25 minutes. Cool completely before frosting.
How to Make the Ganache
- Heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.
- Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
- Let ganache cool and set before putting it in a piping bag and frosting cupcakes.
Notes
Recipe source: Hershey's
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
How long to let the ganache cool and set before piping?? Making these cupcakes today, would love to hear back from you.. thanks 🙂
I would suggest sticking it in the fridge for about 20-30 minutes to firm it up before piping. Hope you enjoy them!
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?
I’m not quite sure..usually I spray with pam and it’s fine. Though for these, I always use cupcake liners.
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I’m glad you liked them. I enjoy this recipe as well.
Best chocolate cupcakes I’ve ever made or eaten. Seriously!!
Also, thanks for the note that the batter will be thin!
Thanks! I enjoy this better than regular choc frosting.
yum looks good! i’ll have to try the ganache recipe soon!