Meatless Monday Challenge

Chocolate Cupcakes with Chocolate Ganache

on August 17, 2020
last updated May 6, 2024
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These moist and decadent Chocolate on Chocolate Cupcakes with airy ganache prove that there is no such thing as too much chocolate.
Close up of chocolate cupcake with chocolate ganache sliced in half

My motto has always been and will always be NEVER. ENOUGH. CHOCOLATE. And this rings true with these Chocolate Cupcakes with Chocolate Ganache.

Because a moist and decadent chocolate cupcake is only made complete when topped with a perfectly piped pile of creamy chocolate ganache. Yes, I said it! Ganache over buttercream all day!

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.

This decadent chocolate recipe also uses what I refer to as a “moist maker” that gives it the perfect texture, and this secret ingredient may not be what you expect, mayonnaise!

Close up of chocolate cupcake with chocolate ganache sliced in half on a small plate.

Chocolate Cupcakes with Chocolate Ganache Ingredients

Here’s everything you need for the chocolate cupcakes:

  • Granulated sugar.
  • Eggs.
  • Oil.
  • Vanilla Extract.
  • Mayonnaise. It may seem like a surprising ingredient, but it makes the cupcakes extremely moist. You can substitute Greek yogurt if you’d like, but it will add a very subtle tang to the cupcakes.
  • Flour.
  • Cocoa powder. I used Dark cocoa powder to get the deepest flavor and color.
  • Baking soda.
  • Baking powder.
  • Salt.
  • Coffee. You don’t actually taste the coffee, it really just brings out the chocolate taste. Still, you can substitute milk.
  • Chocolate sprinkles are optional to decorate.
All ingredients needed for chocolate cupcakes with chocolate ganache including sugar, vanilla extract, oil, salt, mayonnaise, coffee, cocoa powder, eggs, flour, baking powder, and baking soda.

Here’s what you’ll need for the chocolate ganache:

All ingredients for chocolate ganache including heavy whipping cream and dark chocolate chips.

Chocolate Cupcakes with Chocolate Ganache Cupcakes Tips and Tricks


Whisk Together the Sugar, Eggs, and Vanilla

This is a simple recipe that can be made in just one bowl. But in order to seamlessly bring your cupcake batter together, there’s a systematic order in which you should add things.

Start by adding the granulated sugar, eggs, and vanilla extract to a large mixing bowl. Simply use a whisk to combine these three ingredients together.

A large mixing bowl with sugar, eggs, and vanilla extract.
Add the sugar, eggs, and vanilla extract to a large mixing bowl.
Sugar, eggs, and vanilla extract whisked together in a large mixing bowl.
Use a whisk to combine until smooth.

Add the “Moist Maker”

Once your sugar, eggs, and vanilla extract are well-combined, it’s time to add the mayo and oil. Use your whisk again to beat until everything is smooth.

At this point you will likely see little bubbles in your batter.

Adding oil and mayonnaise to chocolate cupcake batter to make them extra moist.
Add the mayonnaise and oil next.
Sugar, eggs, vanilla extract, mayonnaise, and oil whisked together in a large bowl to form the base of a cupcake batter.
Whisk again until well-combined.

Add the Dry Ingredients Next

Time to add your flour, cocoa powder, baking powder, baking soda, and salt. Use your whisk again to stir.

At this point there will not be enough liquid to fully integrate the ingredients, but get the process started by stirring it a few times.

If you have the patience for it, sifting the flour and cocoa powder is a great way to avoid clumps in your batter. In all honesty, I typically feel too lazy to sift them, and just use my whisk or spatula to break down any visible clumps.

Adding cocoa powder, all-purpose flour, baking soda, baking powder, and salt to cupcake batter.
Add the flour, cocoa powder, baking soda, baking powder, and salt.
Dry ingredients half-integrated into cupcake batter.
Whisk a couple of times to start to integrate the dry ingredients into the batter.

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!

Once your dry ingredients are in, add about half of the coffee and grab your trusty whisk again to combine. Once it’s fully integrated, add the rest of the coffee and whisk again.

Adding half the coffee required to chocolate cupcake batter to start to integrate it into the dry ingredients.
Add about half of the coffee and whisk to combine.
Chocolate cupcake batter ready to add to baking tin.
Add the remaining coffee and whisk one last time to complete the cupcake batter.

Add the Cupcake Batter to Your Baking Tin

Now that your batter is ready, fill your baking cups about ¾ of the way to leave room for a little bit of rise. Consider these silicone reusable baking cups for a more sustainable option!

I find the cleanest and easiest way to add the batter to the cups is with a large cookie scoop.

Then, all that’s left to do is bake them! Bake for 18-22 minutes until a toothpick comes out clean!

Cupcake batter filling up reusable cupcake molds.
Fill the cups about ¾ of the way with batter and bake at 350°F for 18-22 minutes.

Whip Up Your Chocolate Ganache

While your cupcakes are baking, get started on your chocolate ganache. The best way to do so is by heating your cream and using the hot cream to melt your chocolate chips.

You can do so on the stovetop by heating the cream over a double boiler until it just starts to simmer. Remove it from heat and add the chocolate chips. Mix until the chocolate melts and everything is fully combined.

Alternatively, you can use the microwave method. Add cream and chocolate chips to a large, microwave-safe bowl. Microwave on high for 2 minutes and whisk to combine, until all the chocolate is melted, and the mixture is smooth.

Then, place the ganache in the refrigerator to completely cool and solidify. Try not to over-whip it and add too many air pockets to the ganache.

If you so over-whip your ganache (it happens to the best of us!), just slowly add a little more cream or milk and whisk slowly to loosen it.

Melted chocolate mixed with heavy cream after being cooled in the refrigerator.
Heat the cream and add the chocolate chips. Stir to melt and combine and then cool completely.
Chocolate ganache whipped until it's light and airy.
Once cooled and solidified, whip until light and airy.

Finish the Chocolate Cupcakes with Ganache

Make sure you allow the cupcakes to cool completely before adding the ganache. You can use a piping bag or just pile it on with a spatula.

I love to finish the cupcakes off with some chocolate sprinkles, but that’s completely optional.

Chocolate on chocolate cupcakes on a cake stand with one plated and sliced in half.

How to Properly Store Chocolate Cupcakes with Chocolate Ganache

These Chocolate Cupcakes with Chocolate Ganaches are best stored in the refrigerator, as chocolate ganache last up to a week in the fridge, but only about 2 days at room temperature.

If you have extra ganache, you can freeze it for up to a month.

Green tip: Of the billions of tons of food wasted annually, 50% of food waste happens at home. Reduce your contribution to food waste by properly storing and consuming leftovers.

Want to sharpen your kitchen skills?

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If you’re loving these Chocolate Cupcakes with Chocolate Ganache and want even more chocolate, check out this Boozy Chocolate Mousse and Condensed Milk Brownies!

Close up of chocolate cupcake with chocolate ganache sliced in half

Chocolate Cupcakes with Chocolate Ganache

5 from 2 votes
Marley Goldin
Print Save Rate
These moist and decadent Chocolate on Chocolate Cupcakes with airy ganache prove that there is no such thing as too much chocolate.
Prep Time 10 minutes
Cooling Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings 24 cupcakes

Equipment

Ingredients
  

Cupcakes

  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup mayonnaise
  • ½ cup oil (vegetable, canola or coconut)
  • 1 ½ cups all-purpose flour
  • ¾ cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup brewed coffee (cooled)

Chocolate Ganache

  • 1 ½ cups heavy whipping cream
  • 1 ½ cups dark chocolate chips
Shop Ingredients on Jupiter

Instructions
 

  • Preheat oven to 350°F and line a muffin tin with cupcake liners or reusable baking cups.
  • In a large mixing bowl, whisk together sugar, eggs, and vanilla extract.
  • Add mayonnaise and oil and whisk to combine.
  • Add the flour, cocoa powder, baking powder, baking soda, and salt and whisk a couple of times to start to integrate the dry ingredients.
  • Add about half of the coffee and whisk to combine.
  • Add the rest of the coffee and whisk one last time until smooth. Use a rubber spatula to scrape any dry ingredients clinging to the inside of the bowl.
  • Fill each lined cup about ¾ of the way.
  • 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 Ganache

  • Make your ganache using one of two methods:
    Stovetop Method: Heat cream in double boiler until just starting to simmer. Remove from heat and add chocolate chips. Mix until fully combined.
    Microwave method: Add cream and chocolate chips to a large, microwave-safe bowl. Microwave on high for 2 minutes and whisk to combine, until all the chocolate is melted and the mixture is smooth.
  • Place your ganache in the refrigerator to cool for at least 45 minutes.
  • Once cooled, use hand mixer to whip ganache until nice and thick. Transfer to a piping bag and frost cupcakes, or simply frost the cupcakes with a spatula or knife.

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.
  • Whether you’re hosting a party, it’s someone’s birthday—or it’s just a rainy Tuesday!—this selection of my best cake recipes has a great cake for every occasion.
  • Chocolate lover? Me too! You’ll love the collection of my best chocolate recipes!

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Course Dessert
Cuisine American
Diet Vegetarian
Keyword Birthday, Chocolate, Chocolate Cupcakes
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