Double Chocolate Cupcakes with Ganache

These chocolate cupcakes with ganache frosting are absolutely delicious and are sure to impress. The chocolate cake is soft and moist and the ganache is smooth and velvety. The combination of them both gives these cupcakes a luxurious taste and this recipe is definitely a must for chocolate lovers.

For this chocolate cupcake recipe, I use a high quality cocoa powder which gives the best flavour and to keep them moist I use sour cream and buttermilk. The ganache is prepared with chocolate and double cream and then whipped until light and fluffy. Give them a try and I promise you won't regret it.

Ingredients for Double Chocolate Cupcakes with Ganache

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

For the cupcakes

• Flour - I use self-raising flour which is plain flour with added baking powder.
• Sugar - caster sugar also known as superfine sugar.
• Cocoa powder - use good quality cocoa powder for better flavour.
• Raising agent - use bicarbonate soda also known as baking soda.
• Eggs - use room temperature eggs.
• Soured cream - use fresh soured cream.
• Buttermilk - adds moisture to the cupcakes.
• Vanilla - use good quality vanilla extract or vanilla paste.
• Oil - use unflavoured oil such vegetable, canola or rapeseed.

For the chocolate ganache

• Cream - use double cream also known as heavy cream.
• Sugar - for the ganache, I use icing sugar (also known as powdered sugar.
• Chocolate - use dark chocolate with approximately 53% cocoa.

How to Make Double Chocolate Cupcakes with Ganache

1. Preheat the oven to gas mark 4/180^oC/350^oF/160^oC fan and line a 12 count muffin tin with paper cases. In a bowl, whisk the self-raising flour, caster sugar, cocoa powder and bicarbonate soda (baking soda) until combined then set aside.

2. In another bowl add and mix the eggs, sour cream, buttermilk, vanilla extract and vegetable oil. The mixture will look lumpy at this point. Pour the dry ingredients into the wet ingredients and whisk until smooth and lump free. Spoon the mixture into the cupcake cases and bake for 23 minutes or until a cake tester inserted into the centre comes out clean. Transfer the cupcakes to a wire rack to cool.

3. For the ganache, add the dark chocolate to a mixing bowl and set aside. In a saucepan, heat the double cream and sugar and bring to a boil. Ensure you do not leave the cream unattended as it will boil over.

4. Pour the hot cream over the chocolate and ensure all the chocolate is submerged into the cream. Allow to stand for 3 minutes to allow the chocolate to melt then stir the mixture for about 4 minutes or until all the mixture is fully combined and the chocolate is smooth and glossy.

5. Allow to completely cool then transfer the ganache to a stand mixer and whisk until the ganache lightens in colour. You can also use a hand mixer. Once whipped, spoon the ganache into a piping bag with your desired nozzle and pipe the ganache onto the cupcakes.

Recipe Tips

• For this chocolate cupcake recipe, I use large cupcake cases or muffin cases that measure approximately 4 cms in height.
• Prepare the ganache once the cake have completely cooled so that when you get the ganache to your ideal consistency you have the option to use it immediately.
• The ganache can also be piped onto the cupcakes without whipping it but I do find the ganache easier to pipe when whipped.

Nutrition

Nutrition based on 1 cupcake - Calories: 411kcal | Fat: 24.9g | Saturates: 11.6g | Carbs: 40.6g | Sugar: 29.0g | Fibre: 1.2g | Protein: 5.1g | Salt: 0.21g.

Storage

Leftover cupcakes should be stored in the fridge for up to 3 days. Ensure you bring the cupcakes to room temperature before serving from the fridge.

These cupcakes can be stored in the freezer for up to 2 months. Defrost throughly before consuming.

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