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Chocolate Cupcakes with Chocolate Ganache
Serves 24
10 mins prep
20 mins cook
30 mins total
These moist and decadent Chocolate on Chocolate Cupcakes with airy ganache prove that there is no such thing as too much chocolate.
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Cupcakes
Chocolate Ganache
Preheat oven to 350°F and line a muffin tin with cupcake liners or reusable baking cups.
In a large mixing bowl, whisk together sugar, eggs, and vanilla extract.
⅕ cups granulated sugar¼ large eggs⅕ teaspoons vanilla extractAdd mayonnaise and oil and whisk to combine.
⅕ cup mayonnaise⅕ cup oilAdd the flour, cocoa powder, baking powder, baking soda, and salt and whisk a couple of times to start to integrate the dry ingredients.
⅕ cups all-purpose flour⅕ cup cocoa powder⅕ teaspoons baking powder⅕ teaspoon salt⅕ teaspoon baking sodaAdd about half of the coffee and whisk to combine.
⅕ cup brewed coffeeAdd the rest of the coffee and whisk one last time until smooth. Use a rubber spatula to scrape any dry ingredients clinging to the inside of the bowl.
Fill each lined cup about ¾ of the way.
Bake for 18-22 minutes. You'll know they're ready if you can stick a toothpick in and it comes out clean! Cool completely before adding ganache.
Chocolate Ganache
Make your ganache using one of two methods:
Stovetop Method: Heat cream in double boiler until just starting to simmer. Remove from heat and add chocolate chips. Mix until fully combined.
Microwave method: Add cream and chocolate chips to a large, microwave-safe bowl. Microwave on high for 2 minutes and whisk to combine, until all the chocolate is melted and the mixture is smooth.
⅕ cups heavy whipping creamPlace your ganache in the refrigerator to cool for at least 45 minutes.
⅕ cups dark chocolate chipsOnce cooled, use hand mixer to whip ganache until nice and thick. Transfer to a piping bag and frost cupcakes, or simply frost the cupcakes with a spatula or knife.