Chocolate Ganache Cupcakes

These bakery-worthy chocolate ganache cupcakes feature a moist chocolate cake filled with rich chocolate ganache, topped with a light & airy whipped chocolate ganache, and finished with a glossy drizzle. As a chocolate on chocolate cupcake recipe, they're guaranteed to satisfy the most intense chocolate cravings. From the soft cake to the creamy ganache, these cupcakes are truly irresistible and make for the perfect dessert to celebrate a birthday!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour

Cook Time: 18 minutes

Total Time: 1 hour 18 minutes

Servings: 18 cupcakes

Calories: 404 kcal per serving

Ingredients

240 grams - all-purpose flour
250 grams - granulated sugar
84 grams - Dutch process cocoa powder
1 tbsp - baking powder
½ tsp - salt
113 grams - unsalted butter
100 grams - neutral oil
360 grams - whole milk
1 tsp - vanilla extract
3 - egg whites
454 grams - heavy cream
454 grams - semisweet chocolate
56 grams - unsalted butter

Instructions

Preheat the oven to 350 degrees F and add parchment cups to two cupcake pans.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.
Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
Add the oil, whole milk, and vanilla, and mix until just combined.
In a separate medium bowl, add the egg whites. Use an electric hand mixer to whip them until medium peaks form.
Gently fold the whipped egg whites into the batter with a rubber spatula until just combined.
Use a cookie scoop to portion the batter into the cupcake pans, filling each about ¾ full.
Bake the cupcakes for about 18-22 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
In a small saucepan, place the heavy cream over low-medium heat. Stir frequently with a rubber spatula, and bring to simmer, or about 190 degrees F.
Remove the pan from heat and add the chocolate and butter, and gently stir with a rubber spatula until fully combined. Place in the fridge to cool for about 10 minutes.
Pour about ⅓ of the ganache into a piping bag. Place the remaining ganache back in the fridge.
Use a 1" round cookie cutter to cut out the centers of each cupcake. Fill the centers with ganache, leaving some for a drizzle on top.
With the remaining ganache in the fridge, use an electric hand mixer to whip until light and airy. Transfer to a piping bag with a large round tip.
Pipe the whipped ganache onto each cupcake. Finish with the remaining ganache drizzle.

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