Chocolate Ganache Cupcakes

Total Time:
2 hr 30 min
1 hr 10 min
1 hr
20 min

12 servings

  • For the cupcakes:
  • 3 tablespoons unsweetened cocoa powder (not Dutch-process)
  • 2 ounces unsweetened chocolate, chopped
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • teaspoon kosher salt
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup whole milk
  • 1 tablespoon orange-flavored liqueur, rum or brandy (optional)
  • For the ganache:
  • For the ganache:
  • 10 ounces semisweet chocolate, chopped
  • 1 1/3 cups heavy cream
  • Pinch of kosher salt
  • 1 tablespoon confectioners' sugar
  • Shaved white chocolate, for topping
  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Combine the cocoa powder and 1/4 cup water in a small bowl until smooth; set aside. Put the unsweetened chocolate in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted; set aside and let cool.

  • Sift the flour and baking soda into a large bowl; stir in the salt. Beat the butter and granulated sugar in a separate large bowl with a mixer on medium speed until smooth. Beat in the eggs, one at a time, until combined. Reduce the mixer speed to low and add the cocoa mixture and the melted chocolate; mix until combined. Beat in the flour mixture in two batches, alternating with the milk in two batches, until combined. Beat in the liqueur.

  • Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove the cupcakes to a rack to cool completely.

  • Meanwhile, make the ganache: Combine the semisweet chocolate, 1 cup heavy cream and the salt in a heatproof bowl set over a pan of simmering water; stir until melted and smooth, about 8 minutes. Remove the bowl from the saucepan and set aside until the ganache is cool and thick (but not hard), about 1 hour.

  • Beat the remaining 1/3 cup heavy cream and the confectioners' sugar in a large bowl with a mixer until soft peaks form. Fold in 1/4 cup of the cooled ganache until smooth. Cut a small hole (about 1/2 inch deep) into the center of each cupcake with a paring knife; remove the cake. Use a small measuring spoon to fill the hole with the chocolate whipped cream.

  • Beat the remaining ganache with a mixer on medium speed until light and fluffy, 3 to 5 minutes. (Be careful not to overbeat or the ganache will become grainy.) Transfer the whipped ganache to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top with shaved white chocolate.

  • Photograph by Con Poulos

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