These decadent chocolate cupcakes topped with a glorious chocolate ganache are perfect. This recipe for chocolate-chocolate cupcakes comes from Dorie Greenspan’s book, Baking: From My Home to Yours. It uses bittersweet chocolate, but I’ve had success combining unsweetened chocolate with semi sweet chocolate in a pinch. The two tricks to these cupcakes is to make sure you don’t overbake them, and to use cupcake liners.
Chocolate Cupcakes from Scratch
When I first started blogging in 2008, I joined an online baking group called Tuesdays with Dorie. We were baking our way through Dorie’s book and I learned a lot about baking along the way. It’s interesting that when I first made these chocolate cupcakes, I baked them for 22 minutes and they were perfect. That was in a different house and a different oven.
This time I baked them for 20 minutes and honestly I think they could have come out at 18 minutes. So, it completely depends on your oven, and probably the pan you’re baking in as well. I do highly recommend using cupcake liners because these are very delicate cupcakes. They get a bit sturdier once they’ve sat overnight, but no one wants to wait an entire day to eat a cupcake!
These chocolate cupcakes wouldn’t be the same without the velvety chocolate ganache that tops them off. You can dip the tops in the ganache, or simply drop a dollop on top and swirl and spread it around with the back of a spoon. It’s a game changer. And way better than buttercream frosting in this particular case.
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Things you will need:
If you’re ready to try these chocolate chocolate cupcakes, you can get the printer friendly recipe below. Be sure to check out my other cake and cupcake recipes here.
For the cupcakes:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 ounces bittersweet chocolate, melted and cooled
- Paper cupcake liners (or silicone cupcake liners)
- 12-cup muffin pan (or skip the liners and use a silicone cupcake pan)
For the glaze:
- 3 ounces bittersweet chocolate, coarsely chopped
- 1 tablespoon confectioner’s sugar, sifted
- 2 tablespoons cold, unsalted butter, cut into 6 pieces