Some desserts are good. Some are great. And then there are chocolate cupcakes topped with silky ganache frosting — rich, indulgent, and completely unforgettable.

These Chocolate Cupcakes with Ganache Frosting are deeply chocolatey, moist, and tender with a smooth, glossy ganache that feels luxurious but is surprisingly simple to make.

They’re perfect for birthdays, celebrations, bake sales, or those days when only serious chocolate will do.

This recipe delivers:

• Soft, moist crumb
• Intense chocolate flavor
• Creamy, melt-in-your-mouth ganache frosting
• A professional bakery-style finish

Let’s make something incredible.

Why You’ll Love This Recipe

1. Ultra-Moist Texture

The cupcakes stay soft for days thanks to the perfect balance of oil, milk, and hot liquid.

2. Deep Chocolate Flavor

We’re not going for light cocoa flavor here. These cupcakes taste like real chocolate.

3. Simple but Elegant Frosting

Ganache sounds fancy, but it’s just chocolate and cream. The result? Silky, glossy perfection.

4. Beginner-Friendly

No complicated techniques. No special equipment required beyond a mixer and basic tools.

If you’ve been searching for your go-to chocolate cupcake recipe, this might be it.

Ingredients You’ll Need

For the Chocolate Cupcakes

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg (room temperature)
• ½ cup milk (room temperature)
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup hot coffee or hot water

Why Coffee?

Coffee enhances chocolate flavor without making the cupcakes taste like coffee. If you prefer, hot water works too — but coffee deepens the richness beautifully.

For the Ganache Frosting

• 1 cup semi-sweet chocolate chips (or chopped chocolate)
• ¾ cup heavy cream

Optional additions:

• 1 tablespoon butter (for extra shine)
• ½ teaspoon espresso powder (for deeper chocolate flavor)

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).

Line a standard 12-cup muffin pan with cupcake liners.

This recipe makes about 12 cupcakes.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together:

• Flour
• Sugar
• Cocoa powder
• Baking soda
• Baking powder
• Salt

Make sure the cocoa powder is lump-free.

Step 3: Add Wet Ingredients

Add egg, milk, oil, and vanilla to the dry ingredients.

Mix until smooth.

The batter will be thick at this stage.

Step 4: Add Hot Coffee (or Water)

Slowly pour in the hot coffee while mixing.

The batter will become thin — this is normal. Thin batter = moist cupcakes.

Do not overmix. Stir just until combined.

Step 5: Fill and Bake

Divide batter evenly among cupcake liners, filling each about ⅔ full.

Bake for 18–22 minutes.

Test with a toothpick — it should come out with a few moist crumbs but no wet batter.

Do not overbake. Overbaking dries cupcakes quickly.

Step 6: Cool Completely

Let cupcakes cool in the pan for 5 minutes.

Transfer to a wire rack and cool completely before frosting.

Ganache will melt if cupcakes are even slightly warm.

Patience here matters.

Making the Ganache Frosting

Ganache is simple but powerful.

Step 1: Heat the Cream

Pour heavy cream into a small saucepan.

Heat over medium until just steaming — do not boil.

You’ll see small bubbles forming around the edges. That’s your cue.

Step 2: Melt the Chocolate

Place chocolate chips in a heatproof bowl.

Pour the hot cream over the chocolate.

Let it sit untouched for 2–3 minutes.

Then stir slowly until smooth and glossy.

If adding butter or espresso powder, stir it in now.

Step 3: Cool to Frosting Consistency

For a glaze-like finish:
Let ganache cool for about 10–15 minutes.

For a pipeable frosting texture:
Let it cool 30–60 minutes, stirring occasionally, until thickened.

You can also chill briefly to speed up thickening, but don’t let it harden fully.

Frosting the Cupcakes

You have options:

Simple Swirl

Spread with a spoon for rustic elegance.

Piped Swirl

Transfer ganache to a piping bag fitted with a star tip for bakery-style swirls.

Dip Method

Dip the top of each cupcake into slightly warm ganache for a smooth, glossy finish.

Let frosting set at room temperature.

Optional Toppings

Want to elevate them? Try:

• Chocolate shavings
• Sprinkles
• Fresh berries
• A pinch of flaky sea salt
• Mini chocolate chips
• Gold dust for a dramatic finish

Even a simple swirl looks beautiful because ganache has natural shine.

Tips for Perfect Chocolate Cupcakes

Use room-temperature ingredients.
Cold ingredients don’t blend as smoothly.

Don’t overmix.
Overmixing develops gluten, which makes cupcakes dense.

Measure flour correctly.
Spoon and level — don’t scoop directly from the bag.

Use good-quality chocolate for ganache.
The flavor depends on it.

Let ganache cool properly.
Too warm = runny. Too cold = stiff.

Storage Instructions

Store cupcakes in an airtight container at room temperature for up to 2 days.

Refrigerate up to 5 days if needed, but bring to room temperature before serving for best texture.

They can also be frozen (unfrosted) for up to 2 months.

Thaw at room temperature and frost fresh.

Variations You’ll Love

Dark Chocolate Version

Use dark cocoa powder and dark chocolate in the ganache for a more intense flavor.

Filled Cupcakes

Core the center and fill with:

• Salted caramel
• Raspberry jam
• Peanut butter
• Chocolate mousse

Mocha Cupcakes

Add ½ teaspoon espresso powder to the batter for a mocha twist.

Double Chocolate

Stir mini chocolate chips into the batter before baking.

Common Mistakes to Avoid

Overbaking – The number one reason cupcakes turn dry.

Boiling the cream – Can cause ganache to split.

Frosting warm cupcakes – Leads to sliding frosting disaster.

Using low-quality chocolate – Ganache flavor depends on it.

FAQ

Can I make these ahead of time?
Yes. Bake a day ahead and frost the next day.

Can I use butter instead of oil?
Oil keeps them more moist, but melted butter works for slightly richer flavor.

Why is my ganache grainy?
Chocolate may have overheated. Stir gently and avoid microwaving too long.

Can I make mini cupcakes?
Yes! Bake 10–12 minutes instead.

Final Thoughts

Chocolate Cupcakes with Ganache Frosting are classic, elegant, and endlessly satisfying.

They’re rich without being heavy. Sweet without being overwhelming. Simple but stunning.

Whether you’re baking for a birthday, celebration, or a serious chocolate craving, this recipe delivers every single time.

Moist crumb. Glossy ganache. Deep chocolate flavor.

Sometimes the best desserts are the ones that don’t need reinventing — just perfecting.