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Cocoa Cupcakes with Ganache Filling

These Cocoa Cupcakes with Ganache Filling are rich, moist, and packed with intense chocolate flavor plus a luscious ganache center. Perfect for chocolate lovers!
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Chocolate, Cupcakes, Easy, Ganache
Servings: 12 servings

Ingredients

Cupcake Batter

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder Dutch-processed or natural
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 1/2 cup unsalted butter softened to room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot water

Ganache Filling

  • 3/4 cup heavy cream
  • 1 1/2 cups bittersweet chocolate chips

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, sift together 1 ¾ cups flour, ¾ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  • Using an electric mixer, beat ½ cup softened butter and 1 ¾ cups sugar until light and fluffy, about 3-4 minutes.
  • Beat in 2 eggs one at a time, then add 1 teaspoon vanilla extract and mix until incorporated.
  • Add the dry ingredients in thirds, alternating with 1 cup hot water. Begin and end with dry ingredients. Mix just until combined after each addition.
  • Spoon batter evenly into liners, filling each about ⅔ full.
  • Bake for 18-22 minutes or until a toothpick comes out clean. Cool cupcakes in pan for 5 minutes, then transfer to a cooling rack.

Ganache Filling and Finishing

  • In a small saucepan, heat ¾ cup heavy cream until it begins to simmer. Remove from heat, add 1 ½ cups bittersweet chocolate chips, let sit 2 minutes, then whisk until smooth. Let cool slightly.
  • When cupcakes are cool, remove a small cone from the center of each and fill with ganache using a spoon or piping bag.

Equipment

  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring Cups & Spoons
  • Muffin Tin
  • Cupcake Liners
  • Spoon or piping bag
  • Small Saucepan
  • Cooling Rack

Notes

  • Store cupcakes in an airtight container at room temperature up to 2 days; refrigerate in warm climates and bring to room temperature before serving.
  • Freeze unfrosted cupcakes and thaw before filling with ganache for make-ahead convenience.
  • Customize by adding spices like cinnamon or coffee for seasonal flavor variations.