Decadent Chocolate Cupcakes with Fudge Ganache

By Eat More Chocolate Team      

August 31, 2015

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There are obviously times, when a little piece of chocolate isn’t nearly enough. That’s when we make these go-to chocolate cupcakes.

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins



Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.

Combine in a bowl; sugar, flour, cocoa powder, baking powder, baking soda and salt. Make sure the cocoa powder is dispersed evenly throughout the mixture. Add the oil. Mix until fully incorporated. Add each egg to the batter. Then finally the egg yolk. Make sure you add the eggs separately. Mix until smooth, about thirty seconds. DO NOT OVER MIX or the cake will be tough. Slowly add the milk until fully incorporated. Mix the batter for 1 minute/until smooth. Evenly spoon the batter into the prepared tin . Filling to about ⅔ full. Bake in the center of the oven. Bake until toothpick comes out clean about 11 to 15 minutes. Let the cupcakes cool in the pan for 2 minutes, then transfer them to a wire rack and cool completely before finishing with confectioners’ sugar or frosting.

Fudge Ganache: Heat heavy cream in a saucepan or microwave (3-4 minutes) until cream simmers. Remove from heat, add 2 cups of bittersweet chocolate and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.


1 cup brown sugar

1 cup granulated sugar

1¾ cups all-purpose flour

1 cup unsweetened cocoa powder (good quality)

1½ teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon fine sea salt

½ cup vegetable oil

2 eggs at room temperature

1 egg yolk at room temperature

1 cup buttermilk

Fudge Ganache

2 cups bittersweet chocolate (chopped fine)

¾ cups heavy whipping cream