Easy-to-make chocolate cupcakes dunked in rich chocolate ganache are a delicious treat sure to satisfy chocolate lovers everywhere!
Who needs a little chocolate today? (Maybe the better question is who doesn’t?)
These chocolate ganache cupcakes deliver. Soft chocolate cupcakes topped with rich chocolate ganache are a treat to feed allllll your chocolate cravings, today and any day.
And since you can top the ganache with sprinkles, they make a great treat for holidays. (Like Valentine’s Day, hint hint.)
Why you’ll love these ganache cupcakes:
- They’re easy to make and require just one bowl
- You don’t need a stand mixer to make them!
- The ingredients are pantry staples you probably already have on hand
What is chocolate ganache?
Chocolate ganache is simply a mixture of chocolate and heavy cream. It can be used as a glaze for cookies and cakes, it can be whipped to make a rich cake filling or frosting, and it’s the base for chocolate truffles.
The difference between the ganache used to glaze cookies (or cupcakes!) and the ganache used to make truffles is really just the ratio of chocolate to cream. Truffles use a higher ratio of chocolate to cream so the ganache is thicker. The glaze in this recipe is a 1:1 ratio of chocolate to cream so it’s on the thinner side.
How to make ganache cupcakes
Start by making chocolate cupcakes. I love this recipe because it’s super simple but if you have a favorite chocolate cupcake recipe you can use that. (You could also use a box mix—I won’t tell anyone. But you might have to make extra ganache because this recipe only makes 12 cupcakes.)
Place flour, sugar, cocoa powder, baking soda, and salt in a mixing bowl and beat with an electric mixer to combine. Add an egg and beat to combine—the mixture will be dry. Add lukewarm coffee, sour cream, vegetable oil, and vanilla.
Beat until the batter is smooth, then divide it between 12 muffin cups lined with paper liners. Bake until a toothpick inserted into the center comes out clean. Cool the cupcakes completely before dipping them in ganache.
How to make chocolate ganache
Finely chop your chocolate and put it in a heatproof bowl. Warm heavy cream in a saucepan set over medium heat until the cream just begins to steam. You don’t want to boil the cream, just warm it gently until it’s hot enough to melt the chocolate.
Pour the hot cream over the chopped chocolate and let it sit for 3 minutes, then whisk until the mixture is smooth. Easy peasy.
Baker’s tip: if your ganache is too runny for dipping, don’t panic! Let it sit for a few minutes to thicken. The kind of chocolate you use will make a difference in how thick your ganache is. I used Trader Joe’s pound plus dark chocolate and the consistency for dipping cupcakes was perfect.
Dip the top of each cooled cupcake into the ganache and swirl it around to coat, then top with sprinkles if desired.
If you have leftover ganache, pop it in the fridge to firm up, then scoop it up and roll it into balls—voilà, you’ve just made truffles!
This recipe uses a 1 to 1 ratio of chocolate and cream, whereas truffles typically would be 2 parts chocolate to 1 part cream—the ganache will thicken sufficiently in the fridge to make truffles though. Roll the truffles in cocoa powder, powdered sugar, or sprinkles to make them extra fancy.
And that’s it! Chocolate ganache cupcakes are easy to make and you totally need to whip some up for yourself soon. Like right now. GO!
(Sorry for yelling. I just get really excited about chocolate.)
Did you make these chocolate ganache cupcakes? Fantastic! Let me know what you think with a comment and a rating below. And post a pic on Instagram–tag @theitsybitsykitchen so I can see (and share) your creations!
Chocolate ganache cupcakes are easy to make and they're a treat for any chocolate lover!
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup + 2 tablespoons cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg at room temperature
- 1/2 cup strong lukewarm coffee or flat cola
- 1/4 cup + 2 tablespoons full-fat sour cream
- 2 tablespoons vegetable oil
- 3/4 teaspoon vanilla extract
- 1/2 cup heavy cream
- 4 ounces finely chopped dark chocolate
- chocolate jimmies colored sprinkles, or cocoa powder for sprinkling (optional)
Preheat the oven to 350 degrees. Line 12 muffin cups with cupcake liners and set pan aside.
Combine the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl and beat with an electric mixer to combine.
Add the egg and beat on low just to combine. Add the coffee, sour cream, vegetable oil, and vanilla and beat to combine. Use a rubber spatula to scrape down the sides and bottom of the bowl, then beat on medium speed until batter is smooth. It will be very thin.
Fill each cupcake liner about 2/3 full of batter. Bake cupcakes 16 to 20 minutes, until the cake spring back when lightly touched with your fingertip.
Cool cupcakes in pans set on wire racks for 20 minutes, then remove from the pans to cool completely.
Once the cupcakes are cool, place the heavy cream in a small saucepan over medium heat. Warm the cream until it just begins to steam; while the cream is heating, put the chocolate in a medium heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 3 minutes. Whisk until the chocolate is melted and the mixture is smooth.
Dip the top of each cupcake in the ganache and swirl it around a bit to cover. Immediately top with sprinkles (or cocoa powder!) if using. Allow ganache to set, then serve.
- Uneaten cupcakes can be stored in the fridge for up to 2 days or in the freezer for up to 2 months.
- If your ganache is too runny for dipping, don’t panic! Let it sit for a few minutes to thicken. The kind of chocolate you use will make a difference in how thick your ganache is. I used Trader Joe’s pound plus dark chocolate and the consistency for dipping cupcakes was perfect.
- If you have leftover ganache, pop it in the fridge to firm up, then scoop it up and roll it into balls—voilà, you’ve just made truffles! Roll them in cocoa powder, powdered sugar, or sprinkles to make them even more fun.