Chocolate Cupcakes

4.84 from 6 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: Baking Recipes

Cuisine: Cake

Keyword: Chocolate Cupcake Recipe

Servings: people

Calories: 505kcal

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. Whisk the mixture until smooth. Remove from the double boiler and chill in the refrigerator for not more than 25 minutes.

Chocolate Cupcakes

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

Vanilla Buttercream Frosting

Use a mixer with a paddle attachment and beat the butter until soft and fluffy at medium speed. Slowly pour in 3 cups of confectioners' sugar, 1 cup at a time, and mix well. Then add the vanilla extract and 1 tablespoon heavy cream while mixing for another 2-3 minutes.
Adjust the icing stiffness accordingly. Add an additional 1 tablespoon of heavy cream if the icing consistency is too stiff, or 1/2 cup of confectioners' sugar if the icing 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