Dark chocolate cupcakes with ganache are super decadent, chocolaty cupcakes topped with chocolate ganache and chocolate sprinkles. Perfect for the chocolate lover!

Last weekend's visit to Vanilla Bake Shop in Santa Monica left me thinking about dark chocolate cupcakes. I love the summer and all the fresh fruit that comes with it but I've been missing my chocolate.

I was looking to create a decadent dark chocolate super moist cupcake. I think I may just have hit the nail on the head. I'm not crazy about buttercream so I've topped this cupcake off with a bittersweet ganache instead.

To make a dark chocolate cupcake, I added some quality fresh brewed coffee to the batter. Don't worry, your cupcakes will not taste like coffee. Coffee or espresso powder is often used in chocolate cake and cupcakes to enhance the chocolate flavor.

Tips for Making Dark Chocolate Cupcakes:

• The batter is really liquid. Don't panic. The cupcakes will turn out just fine.
• Use good quality chocolate for the best taste. I use King Arthur Flour Dutch Processed Cocoa and Ghirardelli bittersweet chocolate chips.
• Since making these cupcakes, I've come to realize that not all chocolate sprinkles are created equal. I used regular grocery store sprinkles. I only wish I had found these sooner:  Guittard makes really fine chocolate sprinkles made with real chocolate and will make your cupcakes taste and look better. To read more about it, in my post The Best Chocolate Sprinkles.
• Only fill your cupcake liners ⅔rds or your batter will overflow.

 

Other Suggested Frosting for Dark Chocolate Cupcakes:

• Chocolate Fudge Frosting
• Classic Vanilla Buttercream
• Peanut Butter Frosting
• Coffee Buttercream
• Chai Frosting

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Dark Chocolate Cupcakes with Ganache

Yield: 24 cupcakes

Prep Time: 20 minutes

Total Time: 20 minutes

Dark chocolate cupcakes with ganache are super decadent, chocolaty cupcakes topped with chocolate ganache and chocolate sprinkles. Perfect for the chocolate lover!

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Ingredients

For the cupcakes:

• 1 cup sugar
• 1 ½ cups cake flour
• ¼ teaspoon salt
• ¾ teaspoon baking soda
• 8 tbs unsalted butter
• ½ cup cocoa powder
• 2 oz bittersweet chocolate chips
• 6 oz fresh brewed coffee
• 1 egg
• 1 yolk
• 1 teaspoon vanilla
• ⅔ cup buttermilk

For the ganache finish:

• ½ cup heavy cream
• 4.5 oz bittersweet chocolate chips
• pinch of salt

Instructions

For the cupcakes:

1. Sift together the sugar, flour, salt, and baking soda in an electric mixer bowl. 
2. Warm the butter, cocoa powder, coffee, and chocolate chips in a bain marie until the chocolate and butter are melted. Let the mixture cool and then add it to the dry ingredients and stir to combine. 
3. Mix the egg, yolk, vanilla, and buttermilk together. Add the egg mixture to the other ingredients and mix to combine. 
4. Fill your muffin tins ⅔ of the way and bake at 350°F for 5-7 minutes or until they spring back when touched. Allow the cupcakes to cool completely before frosting.

For the ganache finish:

1. Heat the heavy cream in saucepan just until it boils. Add a pinch of salt to the hot cream and then pour it over the chocolate chips in a bowl. 
2. Allow the mixture to sit for a minute and then gently stir it until the chocolate and cream come together to form the ganache. The ganache will thicken as it cools.
3.  When it has cooled, spoon it over the cupcakes or turn your cupcakes upside down and dip it into the ganache. Garnish with sprinkles if desired.

Nutrition Information:

Yield: 24 Serving Size: 1 cupcake
Amount Per Serving: Calories: 191Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 102mgCarbohydrates: 20gFiber: 2gSugar: 9gProtein: 3g

This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.

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