Chocolate ganache cupcakes look like something you would find at a bakery, but are super easy to make at home! Tender, chocolatey cupcakes with a silky, soft, ganache frosting. No double boiler, no fussy steps, just ten minutes and a skillet and you’ll have this amazingly rich, not too sweet chocolate ganache. The cupcakes mix up with a whisk, no mixer needed. A perfect dessert when you want something special, but don’t have all day to bake.
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As someone who has been baking for multiple decades, this is the kind of recipe I reach for when I want to impress without the stress.
I tested this recipe a few times as I wanted a chocolate ganache frosting that would firm up enough to actually frost a cupcake, but stay soft and fudgy when you take a bite. Not a glaze. Not a stiff buttercream. Something right in the middle. This recipe is exactly that. And once you make it, you’ll wonder why you ever made cupcakes any other way. And if you love a cupcake with less chocolate, my chocolate chip cupcakes are another favorite worth bookmarking.
🍫 ingredient notes
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Cocoa powder ~ use natural unsweetened cocoa powder here, not Dutch-process. Natural cocoa reacts with the baking soda in this recipe to give the cupcakes their rise and tender texture.
Buttermilk ~ room temperature buttermilk keeps the cupcakes moist and adds a slight tang that balances the chocolate beautifully. I prefer store bought, but you can make your own, see the notes in the recipe card.
Hot water ~ do not skip this! Hot water blooms the cocoa powder and deepens the chocolate flavor. The batter will look thin and that is totally normal. If you want to substitute the hot water with hot coffee, feel free to do so.
Dark chocolate ~ for the ganache frosting, you want a good quality dark chocolate that you chop yourself. Pre-chopped or bar chocolate works much better than chips here since chips have stabilizers that can affect how the ganache sets.
Butter ~ this is what makes the chocolate ganache frosting stay soft and spreadable rather than turning into a firm glaze. Do not leave it out.
🥣 how to make chocolate cupcakes with ganache frosting
Make the chocolate ganache first.
Place the chopped dark chocolate, heavy cream, butter and vanilla in a skillet. Then sift the confectioners’ sugar over the top (this helps eliminate lumps in the frosting). Place the pan over medium-low to medium heat. Stir constantly until the butter and chocolate have melted and you have a thin chocolate icing.
Move the mixture to a wide and shallow bowl and cover. Let it set in the refrigerator to firm up while you bake the cupcakes.
Pre-heat oven to 350°F/177°C and prepare 1 muffin pan with 12 cupcake liners. Set aside.
In a medium size bowl, sift together the flour and cocoa powder. Then whisk in the sugar, baking soda, baking powder, and kosher salt.
In a small bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla.
Add the wet ingredients to the dry and then add the hot water. Whisk until combined.
Divide the batter between the 12 cupcake liners, filling each about ⅔ full.
Bake for 16-20 minutes, until a toothpick comes out with just a few moist crumbs. Allow cupcakes to cool in the muffin pan set on a wire rack.
Once the cupcakes are completely cool and the ganache has thickened, use a spoon or offset spatula to spread the ganache over the top of each cupcake. It should be thick, smooth and spreadable, not pourable.
💬 frequently asked questions
what makes this chocolate ganache frosting stay soft?
The butter! The butter keeps the ganache soft and pliable, even after it sets, which means no cracking when you bite into it. This is what makes this a true chocolate ganache frosting rather than a hard chocolate glaze.
can I use a different chocolate?
Dark chocolate gives the best, rich, balanced flavor here. You can use semi-sweet if you prefer a slightly sweeter ganache. I don’t recommend milk chocolate, the ganache might not set up correctly. If you are looking for a white chocolate ganache, use the filling from this lemon white chocolate cake.
what if my ganache is too thin to frost with?
It needs more time in the refrigerator. Give it another 15-20 minutes and check again. If it gets too firm, let it sit at room temperature for a few minutes. Then give it a stir.
can I make vanilla cupcakes with chocolate ganache frosting?
Yes, my easy vanilla cupcakes would be wonderful topped with this chocolate ganache.
👩🏻🍳 tips for the ultimate chocolate ganache cupcakes
Make the ganache first. It needs time to cool and firm up. The timing works out perfectly while the cupcakes bake and cool.
Sift the cocoa powder. Cocoa powder likes to clump, and those lumps will stay in the batter if you skip this step. A quick sift makes for a smoother batter and a more even crumb.
Do not overbake. These cupcakes are done when a toothpick comes out with a few moist crumbs. Over baking = dry cupcakes and no one wants that!
Decorating tip. For a beautiful look, press the back of a spoon into the center of each cupcake and swirl gently as you lift. Simple and stunning.
If you love ganache on baked goods, I do it for my chocolate raspberry cheesecake and biscoff caramel tart too.
🫙 how to store
Store the chocolate ganache cupcakes in an airtight container at room temperature for 1-2 days, or refrigerate for up to one week. Keep in mind, they are more prone to drying out in the refrigerator, so room temperature is the way to go for short term storage.
The cupcakes also freeze well for up to two months. Let them cool completely, then freeze in an airtight container. Thaw at room temperature before serving.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Chocolate Ganache Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Chocolate Ganache Cupcakes With a Silky Ganache Frosting
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
ganache frosting
- 5.25 ounces dark chocolate chopped 150g
- ½ cup heavy cream 118mL
- ⅓ cup unsalted butter 76g
- 1 teaspoon vanilla
- ¼ cup confectioners’ sugar 60g
chocolate cupcakes
- 1 cup all-purpose flour 125g
- ½ cup natural unsweetened cocoa powder 40-48*g
- 1 cup granulated sugar 200g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs room temperature
- ⅓ cup buttermilk** room temperature (80mL)
- ¼ cup vegetable oil 60mL
- 2 teaspoons pure vanilla extract
- ¼ cup hot water 60mL
Instructions
for the ganache frosting
- Place the chopped dark chocolate (5.25 ounces/150g), heavy cream (½ cup/118mL), butter (⅓ cup/76g) and vanilla (1 teaspoon) in a skillet. Then sift the confectioners’ sugar (½ cup/60g) over the top (this helps eliminate lumps in the frosting). Place the pan over medium-low to medium heat. Stir constantly until the butter and chocolate have melted and you have a thin chocolate icing.
- Move the mixture to a wide and shallow bowl and cover. Let it set in the refrigerator to firm up while you bake the cupcakes.
for the chocolate cupcakes
- Pre-heat oven to 350°F/177°C and prepare 1 muffin pan with 12 cupcake liners. Set aside.
- In a medium size bowl, sift together the flour (1 cup/125g) and cocoa powder (½ cup/48g). Then whisk in the sugar (1 cup/200g), baking soda (1 teaspoon), baking powder (½ teaspoon) and kosher salt (½ teaspoon).
- In a small bowl, whisk together the eggs (2 large), buttermilk (⅓ cup/80mL), vegetable oil (¼ cup/60mL) and vanilla (2 teaspoons).
- Add the wet ingredients to the dry and then add the hot water (¼ cup/60mL). Whisk until combined. Divide the batter between the 12 cupcake liners (each liner should be about ⅔ full).
- Bake for 16-20 minutes, until a toothpick comes out with just a few moist crumbs. Allow cupcakes to cool in the muffin pan set on a wire rack.
decorate the cupcakes
- Once the cupcakes are cool, frost with the thickened chocolate ganache frosting. Use a spoon or offset spatula to spread over the top of each cupcake.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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