Chocolate Cupcakes With Chocolate Icing

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Picture this: a decadent chocolate cupcake topped with a velvety chocolate ganache icing. It’s a match made in dessert heaven, and it’s no wonder these cupcakes are a staple in our kitchen. They’re simple, they’re scrumptious, and they’re bursting with chocolatey goodness.

Here are some tips to elevate your chocolate cupcake game:

  1. Smooth Icing: For a silky smooth ganache icing, chop the chocolate into small pieces for easy melting, and use a hot cream mixture to ensure a seamless blend.
  2. Consistent Sizes: To keep your cupcakes uniform in size, use a measuring cup or piping bag to portion out the batter into cupcake liners. Since this batter is quite thin, pouring it into a measuring cup with a spout or a piping bag makes the process a breeze.
  3. Flavor Adventures: Feel free to get creative with flavor variations! Try adding a graham cracker crust and toasted marshmallow icing for s’mores cupcakes, or opt for a tangy cream cheese icing to contrast with the rich chocolate. Our personal favorite? Cream cheese icing with a hint of coconut, but really, the sky’s the limit when it comes to flavor combos.

Chocolate Cupcakes With Chocolate Icing

Prep Time 40 minutes
Cook Time 20 minutes
Icing Cool Time 30 minutes
Course Dessert
Servings 24


For the Cupcakes:

  • – 1 ¾ cups of all-purpose flour
  • – 2 cups of granulated sugar
  • – ¾ cup of unsweetened cocoa powder preferably Dutch-processed
  • – 2 teaspoons of baking soda
  • – 1 teaspoon of baking powder
  • – 1 teaspoon of salt use ½ teaspoon if using Morton salt
  • – 2 large eggs
  • – 2 teaspoons of vanilla extract
  • – 1 cup of buttermilk
  • – ½ cup of canola or vegetable oil
  • – 1 cup of hot coffee

For the Chocolate Ganache Icing:

  • – 5 ounces of chopped dark chocolate
  • – 4 tablespoons of salted butter
  • – ¾ cup of granulated sugar
  • – ¾ cup of heavy cream
  • – 2 teaspoons of vanilla extract
  • – A pinch of salt


  • Preheat your oven to 350°F.
  • In a bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  • Add eggs, vanilla, buttermilk, and oil to the dry ingredients, and stir until combined.
  • Pour in the hot coffee and stir quickly until evenly distributed. The batter will be thin.
  • Fill cupcake liners with the batter and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool.
  • For the ganache, combine chocolate, butter, salt, and vanilla in a bowl. In a small pan over medium heat, heat cream and sugar until hot but not boiling. Pour the heated cream and sugar over the chocolate mixture and let it sit for a minute before stirring until smooth. Chill until slightly thickened but still spreadable.
  • Once cooled, ice the cupcakes with the ganache, and get ready to enjoy every chocolaty bite!


Pro tip: If you prefer a softer icing for piping, chill the ganache before whipping it slightly before icing. Just be careful not to over-whip!

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