Chocolate Ganache Cupcakes

Whenever I have a chocolate rush, I will make these wonderful cupcakes. Although I am not a big fan of frosting, I decided to make chocolate ganache for these chocolate cupcakes for maximum chocolate flavor, go perfectly with coffee or milk. Lynard loves to have these cupcakes in the house all the time.




Chocolate Ganache Cupcakes

  • Servings: 12 Cupcakes | Recipe by Leslie at Soups Ahoy
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Chocolate Ganache Cupcakes

1 cup all-purpose flour, 1/2 teaspoon regular salt
1 teaspoon baking soda, 1/2 teaspoon baking powder
1/2 cup unsweetened cocoa powder (For baking, Hershey’s or Ghirardelli’s)
1 cup granulated sugar, 1/4 cup canola oil  (or vegetable oil)
1 large egg (room temperature), 1 teaspoon pure vanilla extract
1/2 cup brewed coffee, 1/2 cup whole milk  (or lactose-free milk)


Preheat the oven to 350 degrees F.  Line cupcake pans with 12 cupcake liners. Bake for 18 minutes.

In a bowl, combine the flour, salt, baking soda, baking powder and cocoa, mix well and set aside. In a mixing bowl, mix sugar and oil first; add the egg, mix again. Then add vanilla and brewed coffee, beat until smooth. Add 1/2 of the dry ingredients, continue to mix, add the milk, scrape the bowl, mix again. Add the other 1/2 of the dry mixture, continue to mix until well combined, scrape the bowl. Scoop batter into cupcake liners, 2/3 cup full.

Bake at preheated oven for 18 minutes until a wooden toothpick inserted in the center comes out clean. Transfer the cupcakes to a wire rack, let cool completely. Apply chocolate bourbon ganache on top.

Chocolate Bourbon or Rum Ganache:
1 (4 oz) 60% cacao bittersweet chocolate bar or chips, melted in microwave
1/2 cup cream cheese, at room temperature
1/2 cup powdered sugar, use more if needed
1 tablespoon bourbon or rum
2 tablespoons brewed coffee

Use an electric mixer, mix sugar and cream cheese first, next add melted chocolate. Then add bourbon and brewed coffee, 1 or 2 tablespoons as needed, mix until smooth and creamy.

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