Classic Chocolate Cupcakes with Ganache Frosting
Equipment
Ingredients
Cupcake Base
all-purpose flour (sifted)
130 g
granulated sugar
150 g
unsweetened cocoa powder (sifted)
40 g
baking soda
5 g
baking powder
3 g
salt
2 g
whole milk (room_temperature)
120 ml
vegetable oil
60 ml
large egg (room_temperature)
1 piece
vanilla extract
5 ml
boiling water
120 ml
Chocolate Ganache Frosting
heavy cream
180 ml
semi-sweet chocolate chips
200 g
unsalted butter
30 g
Instructions
Preheat oven and prepare pans
Preheat oven to 175°C and line a 12-cup muffin tin with paper liners.
Mix dry ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
Add wet ingredients
Add milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Add boiling water
Carefully pour in the boiling water and stir until the batter is smooth and thin. The batter will be very liquid - this is normal.
Fill cupcake liners
Pour batter into prepared cupcake liners, filling each about 2/3 full.
Bake cupcakes
Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
Cool cupcakes
Remove cupcakes from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare chocolate ganache
Heat heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add chocolate chips. Let sit for 2 minutes, then stir until smooth. Add butter and stir until melted.
Frost cupcakes
Once cupcakes are completely cool, spread or pipe the chocolate ganache on top of each cupcake.
Original recipe
Storage
Store unfrosted cupcakes in an airtight container. Frosted cupcakes should be refrigerated. Bring to room temperature before serving for best texture.
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