Chocolate Cupcakes With Chocolate Icing

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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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