Ultimate Chocolate Cupcakes with Ganache Filling Atk
Indulge in the rich decadence of the Ultimate Chocolate Cupcakes with Ganache Filling, a chocolate lover’s dream come true! These moist and fluffy cupcakes are made with bittersweet chocolate, hot coffee, and a hint of cocoa powder for an intensely rich flavor profile. Hidden inside is a velvety ganache filling that adds an irresistible center of creamy goodness. The cupcakes are crowned with a luscious chocolate buttercream frosting, perfectly whipped for a light and airy finish. Ideal for celebrations or satisfying your chocolate cravings, this recipe combines easy-to-follow techniques with bakery-quality results. Ready in under an hour, these cupcakes will be your go-to treat for impressing guests or indulging in a well-deserved sweet moment.
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Recipe Information
Ingredients
- 3 ounces Bittersweet chocolate (60-70% cocoa), finely chopped
- 0.75 cup Hot coffee
- 0.33 cup Unsweetened cocoa powder
- 0.75 cup All-purpose flour
- 0.75 cup Granulated sugar
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 1 large Egg
- 2 tablespoons Vegetable oil
- 2 teaspoons White vinegar
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream
- 1.5 ounces Bittersweet chocolate (ganache), finely chopped
- 10 tablespoons Unsalted butter, room temperature
- 1.25 cups Confectioners' sugar
- 1 teaspoon Vanilla extract (for frosting)
- 4 ounces Bittersweet chocolate (frosting), melted and cooled
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
Place 3 ounces of finely chopped bittersweet chocolate and cocoa powder in a medium bowl. Pour hot coffee over the mixture and whisk until smooth. Let it cool to room temperature.
In a separate bowl, whisk together flour, sugar, salt, and baking soda.
In another large bowl, whisk the egg, oil, vinegar, and vanilla extract. Slowly add the cooled chocolate mixture to the wet ingredients and whisk until combined.
Sift the dry ingredients into the wet ingredients and whisk gently until the batter is smooth and fully combined.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 17–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
To prepare the ganache filling, heat 2 tablespoons of heavy cream until it begins to simmer. Pour it over 1.5 ounces of finely chopped bittersweet chocolate in a small bowl. Let it sit for 1 minute, then whisk until smooth. Let the ganache cool slightly until it thickens but is still pipeable.
Cut a small cone-shaped piece out of the center of each cupcake using a paring knife. Fill the hole with about 1 teaspoon of ganache, then replace the top dome piece on each cupcake.
To make the frosting, beat 10 tablespoons of unsalted butter with a hand mixer on medium-high speed until smooth and creamy, about 2 minutes. Gradually add 1.25 cups of confectioners' sugar and beat until light and fluffy, about 3 minutes.
Add 1 teaspoon of vanilla extract and the melted and cooled 4 ounces of bittersweet chocolate to the frosting. Mix on medium-high speed until fully incorporated and the frosting is smooth.
Transfer the frosting to a piping bag fitted with your favorite tip and pipe it onto the filled cupcakes.
Serve the cupcakes immediately or store them in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
3912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.0 g | 282% | |
| Saturated Fat | 120.1 g | 600% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 1976 mg | 86% | |
| Total Carbohydrate | 501.1 g | 182% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 377.0 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 213 mg | 16% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1971 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
