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


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

In a bowl, combine the flour, baking soda, baking powder and cocoa, mix well and set aside. In a mixing bowl, combine granulated sugar, salt, milk, coffee, vegetable oil, vanilla and egg, beat until smooth. Add the dry ingredients, continue to mix until well combined. 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, chopped, melted in microwave
1/2 cup cream cheese, at room temperature
1/2 cup powdered sugar
1 tablespoon bourbon or rum
2 tablespoons brewed coffee

Combine ingredients in a large bowl, use an electric mixer to blend everything together until smooth and creamy. (You can use 1 cup chocolate chips instead.)


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