Marley's Menu Logo

Chocolate on Chocolate Cupcakes

By Marley Goldin
on August 17, 2020
last updated on September 28, 2021
0 from 0 votes

This post may contain affiliate links. Please read my disclosure policy.

These moist and decadent Chocolate on Chocolate Cupcakes with airy ganache prove that there is no such thing as too much chocolate.
Chocolate on Chocolate Cupcakes - With Bite 2

My motto has always been and will always be NEVER. ENOUGH. CHOCOLATE. And this rings true with these Chocolate on Chocolate Cupcakes. Because a moist and decadent chocolate cupcake is only made complete when topped with a perfectly piped pile of creamy chocolate ganache.

The key here is your favorite morning brew. Coffee works wonders in all things chocolate—enhancing their chocolatey flavor. You’ve seen me use this trick before in my Best Ever Fudgy Chocolate Brownies.

But these cupcakes incorporate both espresso powder and brewed coffee to really bring chocolate to the forefront.

Chocolate on Chocolate Cupcakes - Long Shot

Chocolate on Chocolate Cupcakes Tips and Tricks



Sifting Is Your Friend

I am admittedly guilty of skipping this step most of the time. It just seems like an extra frivolous step and I WANT CUPCAKES NOW.

But cocoa powder tends to get clumpy, and if you don’t sift it, you risk getting little bitter bits of dry cocoa powder—not the best surprise when biting into an otherwise perfect cupcake.

So strap on your apron, grab your sieve, and sift your little heart out! You’ll be glad you took the extra time to do it.

Chocolate on Chocolate Cupcakes - Sifting

Wake Up and Cool The Coffee

If you’re completely reliant on your morning cuppa-joe like me, you may have iced coffee in the fridge at all times. But if your brewing an extra cup just for this recipe, make sure it is completely cool before adding it to your batter.

Pouring steaming hot coffee into your mixture could scramble your eggs or even curdle your mayonnaise. Stick it in the freezer for a couple of minutes in a pinch—that should do the trick!

Green tip: Both chocolate and coffee have big impacts on the environment in the way of deforestation. Look for UTZ or rainforest alliance certifications to make sure you are sourcing sustainable coffee and chocolate!

Chocolate on Chocolate Cupcakes - With Bite

Ganache Plays By The Rules

Ganache is the simplest delight. And it’s consistent. Using a 1:1 ratio of chocolate to heavy cream will always yield a beautiful ganache. This recipe uses 1 & 1/2 cups of each, which will provide enough to generously frost 24 cupcakes.

But I’ve learned that not everyone agrees on how much icing is the perfect amount of icing. If you know you like less, maybe just use 1 cup of each. If you want heaping mounds of ganache, use 2 cups of chocolate and 2 cups of cream.

Go ahead! Sink your teeth into these Chocolate on Chocolate Cupcakes. And let us know how much you love them! And then, once you devour these, check out this Rich Vegan Chocolate Oreo Pie and Sinful Boozy Chocolate Mousse.

Because… NEVER. ENOUGH.CHOCOLATE.

Chocolate on Chocolate Cupcakes

0 from 0 votes
Recipe by Marley Goldin Course: DessertCuisine: American
Servings

24

cupcakes
Prep time

10

minutes
Cooking time

20

minutes
Total time

2

hours 

30

minutes

These moist and decadent Chocolate on Chocolate Cupcakes with airy ganache prove that there is no such thing as too much chocolate.

Ingredients

  • Cupcakes
  • 1 & 1/2 sugar

  • 3 large eggs

  • 2 tablespoons vanilla extract

  • 1/2 cup mayonnaise

  • 1/2 cup coconut oil

  • 2 cups all-purpose flour

  • 1/2 cup cocoa powder

  • 1 tablespoon espresso powder

  • 2 & 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 cup brewed coffee


  • Chocolate Ganache
  • 1 & 1/2 cups dark chocolate chips

  • 1 & 1/2 cups heavy cream

Directions

  • Preheat oven to 350 degrees Fahrenheit .
  • Combine sugar, eggs, and vanilla extract.Chocolate on Chocolate Cupcakes - Combining Sugar and Eggs
  • Add mayonnaise and oil.Chocolate on Chocolate Cupcakes - Beating
  • Sift dry ingredients into a separate bowl.
  • With mixer on low, add 1/3 of the brewed coffee into the wet mixture until fully integrated.
  • Keep the mixer on low and add 1/3 of dry ingredients to wet mixture.
  • Repeat steps 5 and 6 two more times until everything is fully combined.
  • Fill lined cupcake tin 3/4 of the way with batter. Chocolate on Chocolate Cupcakes - Filling Tin
  • Bake for 18-22 minutes. You’ll know they’re ready if you can stick a toothpick in and it comes out clean! Cool completely before adding ganache.Chocolate on Chocolate Cupcakes - Just Baked

  • Chocolate Ganache
  • Heat cream in double boiler until just starting to simmer.Chocolate on Chocolate Cupcakes - Double Boiler
  • Remove from heat and add chocolate chips. Mix until fully combined. Put your ganache in the refrigerator to cool for about 2 hours.
  • Use hand mixer to whip ganache until nice and thick. Transfer to a piping bag and frost cupcakes.

Pro Tips

  • Make sure your brewed coffee is completely cooled before adding it to your cupcake batter.
  • Perfect ganache uses a 1:1 ratio of chocolate and cream. This recipe will make enough to frost 24 cupcakes pretty generously, but if you want more or less frosting, adjust accordingly.

Did you make this recipe?

Snap a pic and tag @marleysmenu on Instagram

This recipe taste as good as it looks?

Pin it and follow us @marleysmenublog on Pinterest

Love this recipe?

Like us on Facebook

GET OUR FRESHEST RECIPES STRAIGHT TO YOUR INBOX!

You'll Also Love

Comment on & Rate this Recipe

I very much hope you enjoyed this recipe!

If you did, please give it a star rating, which will help other people just like you find and enjoy the recipe too 😊

If you have any comments, questions or thoughts on the recipe, be sure to let me know in the comments as well. I read each and every one and would love to hear from you!

Leave a Comment

Your email address will not be published. Required fields are marked *