Ultimate Chocolate Cupcakes

These super moist cupcakes are packed with chocolate goodness in every bite! Chocolate cupcakes topped with chocolate Ganache frosting covered in chocolate curls – they’re a chocolate lover’s dream!

chocolate cupcakes with ganache frosting
How To Make Ultimate Chocolate Cupcakes
Mix the dry ingredients together.
Whisk the eggs, buttermilk, oil, butter, sugar and vanilla until smooth.
Combine wet and dry ingredients.
Pour into muffin cases and bake for 25 to 30 minutes.
Make the ganache frosting.
Frost the cooled cupcakes.
Serve and enjoy!
Ingredient Notes & Substitutions
Flour: Use all purpose flour/plain flour.
Cocoa Powder: I use unsweetened cocoa powder as I prefer my chocolate cakes to be chocolatey but not overly sweet.
Espresso Powder: The espresso powder is optional, but I use it to intensify chocolate flavor. You can also use instant coffee by adding a teaspoon into the wet ingredients and mixing until it dissolves into the liquid.
Eggs: Always use room temperature eggs, eggs that have been stored in the fridge won’t combine as well with the other ingredients. If you refrigerate your eggs, simply remove them from the fridge and leave at room temperature for an hour before you bake.
Sugar: This recipe calls for two types of sugar, granulated and light brown sugar. If you don’t have light brown sugar, you can use all granulated, the brown sugar just adds a lovely caramel element to the chocolate cakes.
Oil: I like to use canola oil in this recipe, but you can use any other vegetable oil you like that has a neutral flavor.
Butter: I use salted butter, but if you have unsalted that is fine too.
Buttermilk: Whole or low fat buttermilk will work just as well. If you don’t have buttermilk, you can substitute with full fat sour cream loosened with a little milk.
Vanilla: I use vanilla extract, but you can use vanilla bean paste too.
Chocolate Curls: You can make your own chocolate curls (read on to find out how), or you can buy them store-bought. If you can’t find chocolate curls, mini chocolate chips make a great substitution.
Step By Step Instructions
Using a whisk, mix together the flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt together in a large mixing bowl until well combined. Set aside.

In a medium mixing bowl, whisk the eggs, granulated sugar, brown sugar, oil, butter, vanilla, and buttermilk together until completely combined and smooth.

Pour the wet ingredients into the dry ingredients and gently until just combined being careful not to over mix. The batter will be thin.

Fill the liners two-thirds full with the batter. I like to use an ice cream scoop so that I have an equal amount of batter in each cupcake liner.

Bake for 18-21 minutes. To Check for doneness, remove the cupcakes from the oven, then gently press down on the cupcake with your finger. If the cupcake bounces back completely, they are done. If your finger leaves a dent, they need more time.

Allow your chocolate cupcakes to cool completely before frosting.

Make the frosting by adding warm cream over chocolate chips and stirring until the chocolate has melted. Then let it set in the fridge until it’s thick enough to spread. For more detailed instructions as well as tips, see my post for chocolate ganache frosting.

Once the frosting has set and your chocolate cupcakes are cool, spread the frosting over each cupcake.
Then cover the frosting with chocolate curls – See why I’ve called them Ultimate Chocolate Cupcakes?
Ingredients
For The Cupcakes:
▢¾ cup all-purpose flour
▢½ cup unsweetened cocoa powder
▢1 teaspoon espresso powder optional
▢¾ teaspoon baking powder
▢½ teaspoon baking soda
▢½ teaspoon salt
▢2 large eggs at room temperature
▢½ cup granulated sugar
▢½ cup light brown sugar (100g )packed
▢4 tablespoons canola oil vegetable oil or melted coconut oil
▢2 tablespoons butter melted and cooled
▢2 teaspoons vanilla extract
▢½ cup buttermilk at room temperature
For The Frosting:
▢1½ cups whipping cream heavy cream double cream and whipping cream are all good options
▢12 ounces dark chocolate no more than 60% Cocoa solids chopped
▢1 pinch kosher salt optional
For the topping:
▢½ cup chocolate curls or mini chocolate chips
US Customary – Metric
Instructions
For the cupcakes:
Preheat the oven to 350°F/177°C. Line a 12-cup muffin pan with cupcake liners. This recipe makes 12 to 15 cupcakes, so have a second pan and a few more liners handy. Set aside.
Using a whisk, mix together the flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt together in a large mixing bowl until well combined. Set aside.
In a medium mixing bowl, whisk the eggs, granulated sugar, brown sugar, oil, butter, vanilla, and buttermilk together until completely combined and smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined being careful not to over mix. The batter will be thin.
Fill the liners two-thirds full with the batter. Bake for 18-21 minutes, or until a cake tester comes out clean. Allow to cool completely before frosting.
For the frosting:
Heat the cream, in a small saucepan or in the microwave until it’s hot and starts to bubble.
Place chocolate in a medium bowl and pour over the hot cream. Let stand for 5 minutes. Add the salt and whisk until the chocolate has melted completely and the mixture is smooth.
Cover with plastic wrap and set aside to cool and thicken. It will fully cool within 2 hours at room temperature. Refrigerating will expedite things, but the frosting may not set evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
Frost cooled cupcakes and cover in chocolate curls.

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