Chocolate Cupcake

Each of these chocolate cupcakes has enough chocolate to feed a small battalion of chocolate enthusiasts!

They are filled with chocolate ganache and frosted with smooth chocolate frosting, so there is no way these chocolate cupcakes can go unnoticed once you put them on the table ;-)

Chocolate Cupcake Recipe in chocolate and with smooth chocolate frosting!

Chocolate Cupcake Recipe in chocolate and with smooth chocolate frosting!
Chocolate cupcake
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Chocolate Cupcake Recipe Tags & Times

Course Dessert
Cuisine American
Meal Breakfast
Prep Time 30 minutes
Cook Time 20 minutes

Chocolate Cupcake Recipe Ingredients

For cupcakes insystem:
Ganache Filling ingredients
The Cupcakes ingredients
Frosting ingredients

Chocolate Cupcake Recipe Instructions

Quick Ganache Filling recipe:
  1. Mix the heavy cream, the bittersweet chocolate and the powdered sugar in a bowl
  2. Warm them up for 30 seconds in microwave oven or until the chocolate is more than half melted on bain marie
  3. Whisk the mixture until smooth then place it in the fridge for 20 minutes
Chocolate Cupcake recipe:
  1. Preheat the oven to 180 degrees Celsius, or 350 degrees Fahrenheit and put muffin liners in the muffin pan
  2. Mix the chopped chocolate and the cocoa powder in a *large* bowl and pour in the hot coffee and mix it until smooth; then place the bowl in the fridge for maximum 20 minutes
  3. In the meanwhile, in another bowl, mix together the flour, sugar, salt and baking soda and set them aside for later use
  4. Now get the chocolate mixture from the fridge and add the oil, eggs, vinegar and vanilla extract into it and whisk them all until smooth
  5. Then add the flour-sugar-salt-baking soda mixture in the main bowl and whisk again until smooth (sore hand anyone?)
  6. Put the batter in the muffin pan cups
  7. Add a teaspoon of ganache filling on top of each cupcake
  8. Bake the chocolate cupcakes until they just get firm to the touch, maximum 20 minutes, but you better check them starting at 16-17 minutes
  9. Take them out and cool them in the pan for 10 minutes; then take the chocolate cupcakes out of the pan and let them cool for another hour
Chocolate Frosting recipe:
  1. You will need really fast and short stirs for the chocolate frosting so it's better to use a food precessor here :-) Put the butter, sugar, cocoa powder and salt in the processor bowl and process them about 30 seconds or until smooth; scrape the sides of the bowl as needed
  2. Add the corn syrup and vanilla extract and process 10 more seconds
  3. Add the chocolate and pulse until creamy and smooth, probably 10-12 pulses
  4. Frost the chocolate cupcakes with your preffered decorating bag tips and arrange them nicely on a big plate

Chocolate Cupcake Recipe Tips & Tricks

The chocolate cupcake can be stored at room temperature for up to 3 days, preferably in an airtight container.

Another chocolate cupcake recipe also rich in chocolate but a little more fudgy you can find here, they use a heavier batter and chocolate chips on the frosting!

2 Responses

  1. These sound wonderful!
    They have gone to the top of the list to make.

    Just a suggestion, it would have been nice to have seen the inside of one.

    • Alex says:

      Thanks for the suggestion Charlie, next time I’ll make them I’ll picture the inside as well, because you are right, there is a chocolate show inside!
      Moreover, I am planning to add the option to add pictures in these comments, so if you make them I’ll be more than happy to see how it worked for you :-)
      Keep in touch – have a great day!

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