There’s pretty much nothing better than a chocolate cupcakes with chocolate icing, especially when it is a creamy chocolate ganache icing. These are the most commonly made cupcakes in our kitchen for good reason. They are simple, delicious, and packed with chocolate flavor.
The cupcakes start with a buttermilk chocolate cake base. This recipe is our tried and true chocolate cake recipe. We have been making it for years. It is the same recipe we use in our chocolate sheet cake and our cookies and cream cupcakes.
Chocolate Cupcakes with Chocolate Icing Notes:
- Cupcakes: We have made this recipe into cupcakes and mini cupcakes (and even cakes) and it turns out perfectly every way. Make sure to adjust the bake time and use the toothpick check as bake times will vary depending on the size/pan.
- Doubling: We double this recipe or even half it if we just want a few cupcakes. It turns out great both ways.
- Cocoa powder: be sure to use unsweetened cocoa powder. Our favorites are valrhona or rodelle.
- Coffee: We prefer a dark roast coffee as it brings out the chocolate flavor (vs a light roast), but any coffee will work! This can also be replaced with hot water or decaf if coffee cannot be used but we really recommend it!
Chocolate Cupcakes with Chocolate Icing components:
- Chocolate Cupcakes: Not only is this cake incredibly delicious, but it also comes together with one bowl and a whisk. It requires no creaming or beating, just stirring all the ingredients together. Once it is baked, the cake is tender, moist, and the best chocolate sheet cake you will ever eat.
- Chocolate Ganache: The ganache starts by heating cream and sugar on the stove. After the cream mixture is warmed, melt together the chocolate and butter with hot cream mixture. The mixture is then stirred together and set in the fridge until it is a soft frosting consistency. It should hold its shape but still be soft and creamy.
- Sprinkles: we almost always top chocolate cupcakes with rainbow jimmies. Sprinkles are of course totally optional but what don’t rainbow sprinkles make better??
Chocolate Cupcake Variations:
- S’mores Cupcakes: These s’mores cupcakes use the same classic chocolate cupcake and are filled with the chocolate ganache inside. They also have a graham cracker crust and toasted marshmallow icing.
- Cream Cheese Icing: If you don’t want double chocolate, this cream cheese icing is another great icing with these cupcakes.
- Cookies and Cream Icing: These cupcakes use the same chocolate cupcake base and chocolate ganache for the core, but are instead topped with cookies and cream icing.
Chocolate Cupcake FAQ:
This section can provide answers to frequently asked questions about our chocolate cupcakes. For more questions, please comment below!
Q: Can I use a different type of cocoa powder for the chocolate cupcakes? A: Yes, you can use any unsweetened cocoa powder of your choice, such as Valrhona or Rodelle, as mentioned in the recipe. However, the flavor and intensity of the chocolate may vary depending on the brand of cocoa powder used.
Q: Can I replace coffee with something else in the recipe? A: Yes, if you prefer not to use coffee, you can replace it with hot water or decaf coffee. However, using a dark roast coffee can enhance the chocolate flavor in the cupcakes.
Chocolate Cupcakes Tips
- For a smoother ganache icing, make sure to chop the chocolate into small pieces for easy melting and use hot cream mixture to ensure smooth emulsification.
- To achieve consistent cupcake sizes, use a measuring cup or piping bag to portion the batter into cupcake liners. Since this batter is so thin, we find it easiest to pour the batter into a measuring cup with a spout or a piping bag. If using a piping bag, we cut a small hole at the bottom and close it off by pinching with our fingers after filling each cavity.
- If you want to add a twist to the recipe, try experimenting with different flavor variations, such as s’mores cupcakes with a graham cracker crust and toasted marshmallow icing, or cream cheese icing for a tangy contrast to the rich chocolate flavors. One of our favorite ways is cream cheese icing with coconut, but really you can’t go wrong with any flavor combination.
Chocolate Cupcakes with Chocolate Ganache Icing
Ingredients
Cupcakes:
- 1 ¾ cups all-purpose flour 210 g
- 2 cups granulated sugar 400 g
- ¾ cup unsweetened cocoa powder preferably dutch processed, 75 g
- 2 teaspoons baking soda 10 ml
- 1 teaspoon baking powder 5 ml
- 1 teaspoon salt ½ if morton, 5 ml
- 2 large eggs
- 2 teaspoons vanilla extract 10 ml
- 1 cup buttermilk 240 ml
- ½ cup oil canola or vegetable, 120 ml
- 1 cup hot coffee 240 ml
Chocolate Ganache Icing:
- 5 oz chopped dark chocolate
- 4 tablespoons salted butter 57 g
- 3/4 cup granulated sugar 150 g
- 3/4 cup heavy cream 180 ml
- 2 teaspoons vanilla extract 10 ml
- Pinch of salt
Instructions
Cupcakes:
- Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
- Add the vanilla, eggs, buttermilk, and oil and stir until combined
- Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
- Pour the batter into a cupcake pan with liners and cook for ~20 minutes on 350 F – make sure a toothpick comes out clean
- Set aside to cool
Chocolate Ganache Icing:
- To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set asideIn a small pan over medium heat, heat cream and sugar until hot but just before boiling
- Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth
- Set in the fridge until cooled but not hard
- Once it is cooled, top the cupcakes
Chocolate cupcakes with chocolate icing are a classic and irresistible dessert that are perfect for any chocolate lover. With a moist and tender buttermilk chocolate cake base, rich and creamy chocolate ganache icing, and rainbow sprinkles, these cupcakes are sure to satisfy your sweet tooth. We hope you enjoy making and indulging in these delicious cupcakes as much as we do!
Any substitute for buttermilk?
Buttermilk substitute: If you can’t find buttermilk, simply add 1 tablespoon lemon juice into a cup minus 1 tablespoon of regular milk (to make 1 cup liquid total). Let the mixture sit for 5 minutes. This will make a great substitute buttermilk.