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 the cupcakes, 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

For the cupcakes

• 175g self-raising flour
• 240g caster sugar
• 40g cocoa powder
• 1 teaspoon bicarbonate soda (baking soda)
• 2 large eggs
• 60ml sour cream
• 120ml buttermilk
• 2 teaspoon vanilla extract
• 80ml vegetable oil

For the chocolate ganache

• 225ml double cream/heavy cream
• 30g granulated sugar
• 450g Finely chopped plain chocolate or dark callets (53% cocoa)

How to Make Double Chocolate Cupcakes with Ganache

1. Preheat the oven to gas mark 4/180^oC/350^oF and line 12 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.

3. 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.

4. For the ganache, add the plain 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.

5. 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.

6. 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.

7. Once whipped, spoon the ganache into a piping bag with your desired nozzle and pipe the ganache onto the cupcakes.

Recipe Tips

• For these cupcakes I use large cupcake cases or muffin cases that measure approximately 4 cms in height.
• Prepare the ganache once the cake has completely cooled so that when you get the ganache to your ideal consistency you have the option to use it immediately.
• For the chocolate ganache, plain chocolate should be used. The cocoa content should be around 53%. The cream amount in the recipe is only based on using chocolate with around 50% cocoa. If you use chocolate with around 60% cocoa then you will need the same weight of chocolate as cream and if you use chocolate with a higher cocoa percentage you will need more cream.
• Prepare the ganache and let it sit at room temperature. As it cools down it will begin to set. You can refrigerate the ganache to speed up the process but beware it will become firmer the longer it is in the fridge so do not leave it in the fridge longer than 20 minutes.
• Once you have prepared the ganache, lay some cling film over the mixture ensuring the cling film is touching the ganache. This will prevent skin formation from the cream building up on the ganache.
• The ganache can also be piped onto the cupcakes without whipping it but I do find the ganache easier to pipe when whipped.

Nutrition

Calories	Fat	Saturates	Carbs
411kcal	24.9g	11.6g	40.6g
Sugars	Fibre	Protein	Salt
29.0g	1.2g	5.1g	0.21g

Storage

• You can store these cupcakes at room temperature overnight in an airtight container.
• If the weather is hot or humid then store in the fridge immediately until serving.
• Any cupcakes leftover the following day should be stored in the fridge for up to 4 days.
• Ensure you bring the cupcakes to room temperature before serving from the fridge.
• Unfrosted cupcakes can be wrapped and stored in the freezer for up to 2 months.

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