Description
Indulgent chocolate ganache cupcakes bring rich, velvety layers of pure chocolate bliss to dessert tables. Silky ganache crowns moist chocolate cupcakes, promising delectable moments that chocolate enthusiasts will savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 1/2 cups (300 grams) granulated sugar
- 2 large eggs
- 1 cup (240 milliliters) whole milk
- 1/2 cup (120 milliliters) vegetable oil
- 1 cup (170 grams) bittersweet chocolate chips
- 1/2 cup (120 milliliters) heavy cream
Leavening Agents:
- 1 1/2 teaspoons baking powder
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Set the oven to 350F (175C) and prepare a muffin tin with cupcake liners, ensuring even spacing.
- Sift together the dry ingredients in a large mixing bowl, creating a uniform powder mixture of flour, cocoa, baking powder, and sugar.
- Whisk the liquid components in a separate vessel, blending eggs, milk, vegetable oil, and vanilla extract until thoroughly incorporated.
- Gently fold the wet ingredients into the dry mixture, stirring minimally to prevent overmixing and maintain a light texture.
- Distribute the batter evenly, filling each liner approximately two-thirds full to allow room for rising during baking.
- Bake for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
- For the ganache, warm heavy cream until it reaches a gentle simmer, then immediately pour over chocolate chips.
- Allow the cream and chocolate to rest undisturbed for five minutes, then whisk until achieving a silky, glossy consistency.
- Permit cupcakes to cool completely at room temperature before lavishly coating with the prepared ganache.
Notes
- Ensure ingredients are at room temperature for smoother mixing and better texture.
- Use high-quality cocoa powder and chocolate chips for richer, more intense flavor.
- Avoid overmixing batter to prevent tough, dense cupcakes; mix just until ingredients are combined.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Test cupcake doneness by gently pressing center – it should spring back when fully baked.
- Allow ganache to cool slightly before spreading to achieve perfect spreadable consistency.
- Store cupcakes in airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg