Ultimate Chocolate Cupcakes
These are the BEST chocolate cupcakes – a moist chocolate cupcake recipe made from scratch with a chocolate ganache center and dreamy chocolate frosting.
I have shared approximately one billion (actually, 40) cupcake recipes over the years, but this is the ONLY chocolate-chocolate version you’ll find. I’ve had some chocolate cupcake bases, but those were topped with things like peanut butter frosting, espresso buttercream and salted caramel frosting… then there were the faux Hostess cupcakes, the black-bottom cupcakes and the vegan chocolate cupcakes.
They are all amazing cupcakes, but when you need something fabulously rich and overflowing with chocolate flavor, this recipe is absolutely IT… done and done. I use this recipe anytime I want chocolate cupcakes; I’ve never even been tempted to try other recipes since finding this one.
First things first – the cake part of these cupcakes is phenomenal. It’s often times hard to find a cupcake recipe that not only domes perfectly when baked, but is also moist and tender inside (not dry and crumbly). These are all of that and more; they totally melt in your mouth.
To enhance the flavor and the moist texture, a dollop of chocolate ganache is placed on top of the cupcake batter before they are baked. It’s an optional step and you can make the cupcakes with out it, but I highly, highly recommend it (obviously, ha!).
And oh my, the frosting. It’s almost beyond words. Satiny smooth, buttery, just sweet enough and oh-so-chocolatey. I could (and did!) eat it with a spoon. Piled high on those cupcakes, it’s the perfect frosting-to-cupcake ratio for me. I do the whole “go big or go home” when it comes to frosting on cupcakes; no wimpy swirls here, only big, billowy mountains of chocolate frosting.
The way things were meant to be.
A couple of quick notes on this recipe:
- The recipe calls for bread flour, which has a bit more protein than all-purpose flour and helps to keep the cupcakes stable enough for the ganache filling. I always use bread flour (even if I omit the ganache filling, which I do at times), but some readers have reported success using all-purpose flour, as well.
- It’s important not to chill the ganache filling for too long, or it will be too firm and dense, and will sink to the bottom of the cupcakes (see evidence below!). It will still be there, and still be delicious, but will be firmer and lower in the cupcake than intended.
- This is probably the most fabulous chocolate frosting I’ve made and have used it in a number of different recipes; it has corn syrup in it, which turns a lot of people off. I beg you to try it, but if you don’t like or don’t want to make it, then might I suggest my chocolate buttercream frosting. It’s totally different, but would be my #2 option for you.
Do you Need Gluten-Free Chocolate Cupcakes?
While I have not personally created a gluten-free version, here are comments from readers who HAVE turned these into gluten-free cupcakes with success:
My daughter made these, at 11 years old. We made them, with gluten free baking mix, but otherwise followed the recipe and boy were they beyond delish. Just the right consistency in the cake, and the ganache in the center was a lovely addition. She shared them with our friends, and has been commissioned to make some more for them, as they have to eat gluten free…and rarely get such a delicious dessert. Well done! ~Gretchen A.
The best cupcakes ever! I changed them to Gluten Free all purpose flour and one teaspoon on Xantham gum, the best gluten free cupcakes we have every made! Thank you ~Dawn
This coming Sunday is Mother’s Day and I know everyone is clamoring for light, bright, spring-y desserts loaded with fruit, and I have a couple of those coming for you this week, but if your mom (or grandma, aunt, sister, wife, or whoever you are celebrating on Mother’s Day) is a chocolate lover, you can give her no better gift than these amazing cupcakes!
Bake away!
One year ago: Healthier Honey-Fig Scones
Four years ago: Vanilla Bean Ice Cream
Five years ago: Mimosa Truffles
Ultimate Chocolate Cupcakes
Ingredients
For the Ganache Filling
- 2 ounces (56.7 g) bittersweet chocolate, finely chopped
- ¼ cup (59.5 ml) heavy cream
- 1 tablespoon powdered sugar
For the Cupcakes
- 3 ounces (85.05 g) bittersweet chocolate, finely chopped
- ⅓ cup (28.67 g) Dutch-processed cocoa powder
- ¾ cup (177.75 ml) hot coffee
- ¾ cup (93.75 g) bread flour
- ¾ cup (150 g) granulated sugar
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) baking soda
- 6 tablespoons vegetable oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
For the Frosting
- 1¼ cups (283.75 g) unsalted butter, at room temperature
- 1 cup (120 g) powdered sugar
- ¾ cup (64.5 g) Dutch-processed cocoa powder
- Pinch of salt
- ¾ cup (255.75 g) light corn syrup
- 1 teaspoon vanilla extract
- 8 ounces (226.8 g) chocolate, milk, semisweet or dark, melted and cooled
Instructions
- Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
- Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
- Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
- Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
- Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the melted chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.
Notes
- The ganache filling can be omitted it if you'd like a more traditional chocolate cupcake.
- The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on August 20, 2013.
I hope your sweet son has a speedy and complete recovery. Your family is in my thoughts. May God bless you all.
Can this frosting be made in a mixer? I find my food processor so cumbersome to use.
Looking for your scrumptious vegan chocolate cupcake recipe. For some reason my bookmark leads me here. I need to make two dozen vegan cupcakes for my son’s birthday this Friday. Can you help direct me? They are sooooooo tasty!
This is an old Cook’s Illustrated recipe. It’s been my favorite for many years.
A little confused about the ganache filling. thank you!
Sounds delicious, Michelle. Thanks
Can these be made in a mini cupcake pan? If so, any thoughts on a change in baking time?
Yes, definitely! I would start checking around 10 minutes.
This recipe looks amazing! Question-what can I substitute the coffee with? I don’t drink coffee so I was hoping you could suggest a substitute. Thanks!
The coffee flavor doesn’t come through, it just accentuates and heightens the chocolate flavor, but if you want to use a substitute you can use water.
I agree! This is an awesome – I mean AWESOME – recipe. Love the addition of the ganache in the cupcake. And I think the icing/frosting is killer! I have used the frosting on several other items also – when I want a fudgy super chocolatey frosting. Love it with the BEB chocolate chip cookie cake recipe (my daughter’s fav b-day “cake”!). Also used it to fill and awesome peanut butter cookie cup. I use both the cupcake AND the frosting recipe regularly! It’s a winner!
I’ve been using this recipe from your site for years now and it is amazing! I actually used it as a cake as well, with the ganache as the icing – delicious, moist and so satisfying! I dont know how you stay slim making these recipes! Also, your site is top notch! Thank you for sharing!
This has been my Go To chocolate cupcake recipe for several years now. Always rave reviews from friends and clients. I will get requests specifically for the “cupcake with the surprise inside”. :-)
Occasionally, if I’m short on time or do not have heavy cream, I will skip the filling, and they still are amazing.
Thank you for the great recipe!
Is this recipe older than 2017? I have made some chocolate cupcakes (pretty sure these are it) but the last time was 2016. They are my all time fave and want to make them again but the info above does not match what I have. Help!
Hi Tatiana, Yes, this is the same! I updated the photos and some recipe tips in 2017.
These are amazing! I have always wanted to make delicious cupcakes and I finally have this recipe! Thank You so
very much!
Have made these about 4 times in 3 years. They’re my go to chocolate cupcake recipe. It always comes out nicely. Decadent and way too delicious!
Thanks for sharing.
Super. We love this.
best wishes from
Kancor-a pioneer in the field of Cocoa extract
Any special instructions to make these in mini-cupcake size?
Nope, just reduce the baking time (start checking around 9 minutes)
Just wondering, what in the frosting only makes it good fro 3 days refrigerated. I have tons left over and want to use it on other stuff.
Made this recipe just as it is, no changes and took them to a birthday party a few years ago actually. They were a HIT and people are still asking me to make them again. Best cupcakes I’ve ever tasted and made! Thanks
Hi can I make cupcake and and frost and then freeze? Would like to make a batch for two different occasions in one week and want to make sure they can freeze and defrost and still be good.
Hey, just a heads up, if you put cupcakes in the freezer straight away they might split, so put them in the fridge overnight, and then put them in the freezer.
Same for taking the out. Take them out of the freezer and into the fridge over night, and them put them in room temp.
Hello! Your cupcakes look so good! I tried to make some today, though when I baked them, it seemed almost like the ganache kinda half slid off the cakes and became a toffee-like consistency on the baking pan.
Is that meant to happen at all? I was under the impression it would kind of sink into the cakes a little more. (my ganache seemed to be more of a thick sauce). I tried to follow your recipe and be very strict with the time (alarms and everything!)
any advice appreciated :)
I found that cooking them for 5 minutes and then adding the ganache kept it near the top.
Can i replace the Dutch-processed cocoa powder with regular cocoa powder in this recipe?
Hi Jamie, For this recipe, Dutch-processed cocoa is necessary to ensure a proper rise.
Yes you can! To make you’re own “Dutch processed cocoa” add 1/8tsp baking soda for every 3T of regular cocoa powder. Works every time I make this recipe
I was looking for your Vegan Chocolate Cupcake recipe as I used it about six years ago and loved it. However, I am unable to locate it and the link keeps sending me to this recipe for the Ultimate Chocolate Cupcake. Please, please, please help me!!!!!! Thank you in advance.
I am having the same issue. Did you ever find the vegan cupcake recipe??
I am not a chocolate cake fan at all, and I must say these were absolutely divine! I used a cream cheese frosting with them, upon request which complimented them beautifully. I also didn’t try the ganache filling, but definitely will. Can this filling be added after you bake the cupcakes, so I wouldn’t have to worry about it sinking? If anyone is looking for the perfect chocolate cupcake you found it!
Hi Sarah, I’ve never tried adding the ganache after the fact, but I don’t see why I it wouldn’t work. So glad you enjoyed them!
I’m not seeing the ganache on the pic of the inside/ does it blend in?
Hi Karen, It might just be the lighting or how far I bit into the cupcakes, but it does not really blend in, there’s a distinct little ganache truffle in the center of the cupcakes :)
Can I make this a cake? And if yes, what size pan do I use?
Hi Divya, I actually prefer this cake recipe as my go-to chocolate cake recipe >> https://www.browneyedbaker.com/best-chocolate-cake-recipe/
What would be the baking time if I wanna make mini cupcakes instead of regular cupcakes?
Hi Karla, I would start checking around 8 minutes. Enjoy!
My only cupcake recipe….made for every ocassion including birthdays, showers, weddings. My most requested recipe.
I cook the cupcakes without the ganache and, when they are cooled, make a hole on each cupcake to put the ganache in ……just like having a truffle surprise.
These freeze really well and taste just as good out of the freezer as when they went in….several months later.
They have enough chocolate flavour that mini cupcakes are good as well…..just watch the baking time.
This frosting is excellent, as well, on a white cake. The frosting and ganache an freeze too.
Love this recipe!!!!
Is it possible to use glucose instead of light corn syrup?
I have not tried that, but I think it could work!