Chocolate Cupcakes

4.75 from 4 votes

Chocolate Cupcakes and chocolate cupcakes recipe. All kids love these chocolate cupcakes, especially with the ganache filling, frosting & sprinkles.

Prep Time20

Cook Time20

Total Time40

Course: Cupcake

Cuisine: Baking Recipes

Keyword: Chocolate Cupcakes

Servings: people

Author: Bee Yinn Low

Ingredients

Ganache Filling

3 oz (90g) bittersweet chocolate finely chopped
1/4 cup heavy cream
1 tablespoon confectioners' sugar

Chocolate Cupcakes

3 oz (90g) bittersweet chocolate finely chopped
1/3 cup cocoa powder
3/4 cup hot water
2 teaspoons instant coffee powder
3/4 cup bread flour
3/4 cup baking sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Vanilla Buttercream Frosting

1 cup unsalted butter room temperature
3-4 cups confectioners' sugar sifted
2 teaspoons vanilla extract
1-2 tablespoons milk
sprinkles for decoration

Instructions

Ganache Filling

Combine all three ingredients for the ganache filling in a bowl. Double boil the chocolate mixture, whisking until smooth. Remove from the double boiler and chill in the refrigerator for no more than 25 minutes.

Chocolate Cupcakes

Mix the bittersweet chocolate with the cocoa powder in a bowl. In a cup, combine 3/4 cup of hot water with the instant coffee powder. Slowly add the coffee to the chocolate mixture and whisk until smooth. Chill in the refrigerator for 20 minutes.
Preheat the oven to 350°F (176°C). Sift the bread flour, sugar, salt, and baking soda into a bowl. Set aside.
Use a new bowl to beat together the oil, eggs, white vinegar, and vanilla extract. Slowly add the chocolate-coffee mixture and whisk well.
Next, add the sifted ingredients in 2–3 tablespoon increments, whisking until smooth. Divide the batter evenly among the cupcake liners. Drop a rounded teaspoon of the ganache filling into the center of each cupcake batter. Bake the cupcakes for 15–18 minutes, or until firm to the touch.

Vanilla Buttercream Frosting

Using a mixer with a paddle attachment, beat the butter until soft and fluffy at medium speed. Slowly add 3 cups of confectioners' sugar, 1 cup at a time, mixing well after each addition. Then, add the vanilla extract and 1 tablespoon of heavy cream, and continue mixing for another 2–3 minutes.
Adjust the icing stiffness as needed. Add an additional tablespoon of heavy cream if the icing is too stiff, or 1/2 cup of confectioners' sugar if it is too thin.

Notes

Alternate method to melt the Ganache Filling is to use the microwave. Combine all ingredients in a microwave-safe bowl and heat on high for 20-30 seconds. Whisk until smooth. Chill in the refrigerator for no longer than 25 minutes.

Nutrition