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three chocolate ganache cupcakes on a wire rack

Chocolate Ganache Cupcakes

Chocolate ganache cupcakes are easy to make and they're a treat for any chocolate lover!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 16 minutes
Cooling Time 2 hours
Total Time 2 hours 46 minutes
Servings 12
Author Kelsie

Ingredients

Chocolate Cupcakes

  • 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

Chocolate ganache

  • 1/2 cup heavy cream
  • 4 ounces finely chopped dark chocolate
  • chocolate jimmies colored sprinkles, or cocoa powder for sprinkling (optional)

Instructions

Chocolate cupcakes

  1. Preheat the oven to 350 degrees. Line 12 muffin cups with cupcake liners and set pan aside.
  2. Combine the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl and beat with an electric mixer to combine.
  3. 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.
  4. 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.
  5. Cool cupcakes in pans set on wire racks for 20 minutes, then remove from the pans to cool completely.

Chocolate ganache

  1. 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.
  2. 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.
  3. 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.

Recipe Notes

  • 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.