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overheat shot of plates of cupcakes

Chocolate Fudge Cupcakes With Chocolate Ganache

These chocolate cupcakes with chocolate ganache are perfect for special occasions, bake sales, or simply for treating yourself to a little indulgence. With their moist and tender crumb, intense chocolate flavor, and luxurious ganache topping, they're sure to impress and satisfy even the most discerning chocolate lover. So grab your apron, preheat your oven, and get ready to delight your taste buds with these heavenly chocolate cupcakes!
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Prep Time 15 minutes
Cook Time 20 minutes
cooling time 30 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Cupcakes
  • 1 and ¼ cup unsalted butter
  • ½ cup cocoa powder
  • 1 and ¼ teaspoon fine sea salt
  • 1 and ¼ cup water
  • 2 and ½ cups all-purpose flour
  • 2 and ½ cups granulated sugar
  • 2 teaspoon baking soda
  • 3 large eggs
  • ½ cup sour cream
  • 2 teaspoon vanilla extract
  • baking spray optional
Chocolate Ganache Topping
  • 4 ounces bittersweet chocolate I like the 60% cacao Ghirardelli baking bar
  • ½ cup heavy whipping cream

Equipment

  • 2 12 cup muffin tins or do two batches with one pan
  • 1 medium mixing bowl
  • 1 small saucepan
  • 1 #20 scoop optional
  • 24 cupcake liners
  • 1 wire cooling rack

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit. Prepare the muffin tins with 18 cupcake liners, and spray lightly with baking spray. Position a rack in the middle position.
  2. In a small saucepan set over medium heat, combine the butter, cocoa, salt, and water.
  3. In a medium mixing bowl, whisk together the flour, sugar, and baking soda.
  4. When the butter is melted and the liquid mixture is hot, remove the saucepan from the heat and whisk until smooth. Pour the butter, cocoa, salt, and water mixture into the mixing bowl with the dry ingredients. Carefully whisk until combined.
  5. Add the vanilla extract and the eggs, one at a time, making sure the batter is not so hot that it will cook the eggs. Whisk to combine.
  6. Add the sour cream, and whisk to combine.
  7. Scoop 1 and ½ ounces of batter into each cupcake liner using a #20 scoop, or by filling the liner about ¾ full.
  8. Bake for 18-22 minutes, or until the cupcakes spring back lightly when pressed. Remove the cupcakes from the pans and let cool completely on a wire rack.
For the Ganache
  1. Wash the saucepan that contained the water and butter mixture. Heat ½ heavy whipping cream in that sauce pan over medium low heat until simmering. Do not boil. Whisk occasionally.
  2. Chop or break the chocolate into small pieces.
  3. If you have a stove that reaches very low heat, you can add the chocolate directly to the cream. If not, put the chocolate in a separate bowl and pour the hot cream over the chocolate. Either way, let the chocolate melt for about 5 minutes, and then whisk until smooth.
  4. Tilt either the saucepan or bowl containing the ganache toward you, and use a spatula to scoot all of the ganache to the side closest to you.
  5. Dip the top of each cupcake in the ganache, swirling to coat. Let the cupcakes set on the wire rack, and enjoy!