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

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.

How to Make Dark Chocolate Cupcakes

For that ultra rich chocolate taste, you will need quality cocoa powder and bittersweet chocolate. I also 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.

If you really prefer not to use coffee, you can replace the amount of coffee in the batter with water or milk.

Start by whisking together all the dry ingredients in a large bowl: sugar, flour, salt, baking soda. Next warm the coffee, butter, cocoa powder, bittersweet chocolate (chips or chopped) over a bain marie (hot water bath) and stir until smooth and uniform. Let the mixture cool.

Whisk together the egg, yolk, vanilla and buttermilk in medium bowl. Next, Combine the chocolate mixture with the dry ingredients and stir until incorporated. Finally add the egg mixture and stir until incorporated.

Fill your cupcake liners no more than two thirds full and bake them at 350F for about 12-15 minutes.

The exact time will vary depending on your oven so keep an eye on it and test with a toothpick. The toothpick should come out clean or with few to no crumbs when inserted into the center of a cupcake.

Dipping the Cupcakes in Ganache

Once you have prepared your ganache according to the recipe card below, it's time to dip your cupcakes. Do not dip the cupcakes while the ganache is too warm. It should be liquid but not too runny.

Dip the cooled cupcake upside down into the ganache bowl right up to the edge of the cupcake liner. Give it a gentle shake in a circular motion before turning it right side up and placing it down.

Decorate with sprinkles if desired while the ganache is still a little wet. You can decorate with more chocolate like I did here or try something more festive like colored nonpareils.

Storing Ganache Cupcakes

Unfrosted cupcakes can be stored in the freezer for up to three months or in the refrigerator for 3 days. If you are topping with ganache, they should be served the same day.

You can refrigerate cupcakes that already have ganache but the ganache will lose its shine and may start to sweat out and form beads on the chocolate. Still edible but definitely not as pretty!

Here's a side by side comparison photo that I did to show you the difference:

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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