Indulge in the ultimate chocolate dessert with these delectable Chocolate Cupcakes with Chocolate Ganache. If you’re craving something truly special, these cupcakes will definitely satisfy your sweet tooth. Made with love, these homemade treats look and taste like they came straight from a bakery.

The key to creating the perfect chocolate cupcake lies in using certain ingredients. It’s important to use all-purpose flour for this recipe, as substituting it with another type of flour might alter the desired texture. While hot water is an option, I highly recommend using hot brewed coffee instead. Coffee intensifies the chocolate flavor, resulting in an even more delicious cupcake. Applesauce adds moisture, and buttermilk is crucial for the rich and creamy taste.

Pro Tip: Don’t worry if the cupcakes don’t rise dramatically like breakfast muffins. They will still turn out wonderfully indulgent.

Making Your Own Buttermilk

Don’t panic if you don’t have any buttermilk on hand. It’s surprisingly easy to make your own buttermilk substitute. Simply add 1 tablespoon of freshly squeezed lemon juice to 1 cup of regular milk and let it sit for 5 minutes. The milk will curdle and become acidic, mimicking the taste and texture of buttermilk. In a pinch, you can also use 1 tablespoon of white vinegar as a substitute.

Crafting the Perfect Chocolate Ganache

Creating a velvety smooth chocolate ganache is a simple process. Start by heating cream and sugar in a bowl. I prefer using a glass bowl and microwaving it until it becomes piping hot. Then, drop in the finely chopped chocolate and let it sit for about a minute. Use a whisk to blend everything together until the ganache is smooth and luscious. Finally, add a small amount of butter to give it that extra silky finish.

Elevating Your Cupcakes with Ganache

The warm chocolate ganache frosting is perfect for dipping your cupcakes. Flip your baked cupcakes upside down and give them a quick dip into the ganache. You can leave them as is or get creative and add some decorative toppings to make them even more visually appealing.

Adding Decorative Piping

Once the ganache has cooled slightly and thickened, use a piping bag fitted with a star tip to add decorative touches to the top of each cupcake. This step is optional, but it adds a beautiful finishing touch that will impress anyone who lays eyes on these treats.

Enjoying Your Chocolate Ganache Cupcakes

To keep your pretty Chocolate Ganache Cupcakes at their best, store them in the refrigerator until you’re ready to serve and enjoy them. If you prefer a softer texture, take them out of the fridge about 30 minutes prior to serving. Get ready to dive into chocolaty goodness!

Try These Other Tempting Chocolate Cupcake Recipes:

• Dairy Free Chocolate Cupcakes
• Chocolate Cupcakes with Peppermint Icing
• Easy Moist Chocolate Cupcakes
• Baileys Chocolate Cupcakes
• Sugar Free Chocolate Cupcakes
• Chocolate Wedding Cupcakes

Chocolate Ganache Cupcakes

Recipe Details

Ingredients

CUPCAKES:

• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 cup very hot water or hot brewed coffee
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated white sugar
• 6 ounces butter, at room temperature
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/4 cup unsweetened applesauce
• 1 cup buttermilk

CHOCOLATE GANACHE:

• 3/4 cup heavy whipping cream
• 2 tablespoons granulated white sugar
• 8 ounces bittersweet or semi-sweet chocolate (or a combination of both), chopped
• 2 tablespoons butter, at room temperature

Instructions

PREPARE THE CUPCAKES:

1. Preheat the oven to 350°F. Line cupcake pans with liners.
2. In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda; set aside.
3. In another bowl, combine the hot water or coffee with the cocoa; set aside.
4. In a large bowl, use an electric mixer to cream together the sugar, butter, salt, and vanilla. Add the eggs, one at a time, and continue creaming until light and fluffy. Mix in the applesauce.
5. Add the dry ingredients and buttermilk alternately to the wet ingredients. Then add the hot water mixture and mix until thoroughly combined.
6. Scoop the batter into cupcake pans and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before adding the ganache.

MAKE THE GANACHE:

1. In a medium glass bowl (or small saucepan), heat the cream and sugar until it just boils (using the microwave or stove). Remove from heat and add the chocolate. Let it sit for about 1 minute, then whisk together until smooth. Stir in the butter until melted.
2. Dip the tops of the cupcakes into the warm ganache. Place them on a cooling rack to let the ganache set. As the remaining ganache sits or is refrigerated for a few minutes, it will thicken. Spoon it into a piping bag and pipe additional ganache on top for decoration, if desired.

Nutrition

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