Easy Chocolate Cupcake Recipe – Dark Chocolate Ganache Frosting

Last Updated on 1 month by Neha Deshmukh

Easy Chocolate Cupcake Recipe – Dark Chocolate Ganache Frosting

Hey everyone! If you’re anything like me, a good chocolate cupcake can really hit the spot. I remember the first time I made these – it was for my niece’s birthday, and I was a little nervous about the ganache, but it turned out beautifully! These cupcakes are super moist, intensely chocolatey, and topped with a dreamy dark chocolate ganache. Trust me, they’re easier to make than they look. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any chocolate cupcakes. They’re incredibly soft and fluffy, thanks to a few little tricks we’ll get into. The dark chocolate ganache adds a sophisticated touch, making them perfect for birthdays, celebrations, or just a cozy night in. Plus, they come together pretty quickly – perfect when you need a sweet treat and don’t have all day! They yield about 18 delicious cupcakes.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2.5 cups Maida (all-purpose flour)
• 1.5 tsp Baking powder
• 0.5 tsp Baking soda
• 0.75 cup Butter, softened
• 1.66 cups Powdered sugar
• 0.5 tsp Vanilla essence
• 0.75 cup Milk
• 1 cup Yogurt
• 200 ml Fresh cream
• 200 grams Dark chocolate

Ingredient Notes

Let’s talk ingredients for a sec – a few things can really make or break a cupcake!

Maida (All-Purpose Flour) – This is the base of our cupcake, and it gives them that lovely tender crumb. Don’t pack it down when measuring! Gently spoon it into your measuring cup.

Butter – Softened butter is key here. It needs to be soft enough to cream with the sugar, but not melted. Think room temperature – you should be able to easily make an indent with your finger.

Powdered Sugar – I prefer powdered sugar (also called icing sugar) over granulated sugar in cupcakes. It dissolves more easily, resulting in a smoother, more delicate texture.

Dark Chocolate – The star of the show! You can play around with the cocoa percentage here. I usually go for around 70% for a rich, intense flavor, but 50-60% works well too if you prefer something a little milder.

Fresh Cream – For the ganache, the fat content of your cream matters. I recommend using a cream with at least 30% fat for a nice, thick ganache.

Vanilla Essence – A little vanilla essence really enhances the chocolate flavor. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Line a muffin pan with cupcake liners. This is important – nobody likes a cupcake stuck to the pan!
2. In a bowl, sift together the flour, baking powder, and baking soda twice. This helps to aerate the flour and prevents lumps. Set it aside for now.
3. In a separate bowl, cream together the softened butter and powdered sugar until it’s light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
4. In another bowl, whisk together the milk, yogurt, and vanilla essence. Then, gently pour this wet mixture into the butter-sugar mixture and combine.
5. Now, gently fold in the sifted dry ingredients into the wet mixture. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in tough cupcakes. Just mix until everything is just combined.
6. Fill the cupcake liners about 2/3 full. This prevents them from overflowing while baking.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.

While the cupcakes are cooling, let’s make the ganache!

1. Heat the fresh cream in a saucepan until it’s just simmering.
2. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Cover the bowl and let it sit for about 5 minutes. This allows the chocolate to melt.
3. Whisk the chocolate mixture until it’s smooth and glossy.
4. Let the ganache cool for about 30 minutes, or until it’s thick enough to pipe.

Once the cupcakes are completely cool, pipe or spread the ganache on top. And that’s it!

Expert Tips

• Don’t overbake! Overbaked cupcakes are dry cupcakes. Start checking for doneness at 18 minutes.
• Room temperature ingredients really do make a difference. They emulsify better, creating a smoother batter.
• Sifting is your friend. It makes for a lighter, fluffier cupcake.

Variations

I love experimenting with flavors! Here are a few ideas:

Vegan Chocolate Cupcakes: Substitute the butter with a vegan butter alternative, the milk with plant-based milk (like almond or soy), and the yogurt with a plant-based yogurt.

Gluten-Free Chocolate Cupcakes: Use a good quality gluten-free flour blend. I’ve had good results with blends that contain xanthan gum.

Adjusting Sweetness Level: Reduce the powdered sugar by ¼ cup if you prefer a less sweet cupcake.

Festival Adaptations: For Diwali, I love adding colorful sprinkles or edible silver leaf to the ganache! My kids adore it.

Serving Suggestions

These cupcakes are delicious on their own, but they’re even better with a glass of cold milk or a cup of hot coffee. They’re also perfect for parties and celebrations!

Storage Instructions

Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

What is the best way to prevent my cupcakes from sinking in the middle?

Make sure your baking powder and baking soda are fresh! Also, avoid opening the oven door during baking, as this can cause the temperature to fluctuate.

Can I make the ganache ahead of time? If so, how should I store it?

Yes! You can make the ganache a day or two in advance. Store it in an airtight container in the refrigerator. You may need to gently reheat it in the microwave or over a double boiler to make it smooth again before using.

What substitutions can I make for the yogurt in this recipe?

You can substitute the yogurt with sour cream or even applesauce.

Can I use cocoa powder instead of dark chocolate for the ganache?

You can, but the flavor won’t be as rich and complex. You’ll also need to adjust the amount of liquid.

How can I tell if my oven temperature is accurate for baking cupcakes?

An oven thermometer is your best friend! Place it in your oven and check if the temperature matches what the oven dial says.