Chocolate cupcakes are a timeless treat—light, fluffy, and indulgent, they’re perfect for birthdays, celebrations, or simply satisfying a sweet craving. But these Moist Chocolate Cupcakes with Ganache Filling take the classic cupcake to a whole new level. With a gooey chocolate ganache nestled inside and topped with rich chocolate buttercream, they’re a chocolate lover’s dream come true.
Whether you’re an experienced baker or trying cupcakes from scratch for the first time, this recipe is approachable and rewarding. Each bite combines light, airy cake with creamy, decadent ganache, leaving a melt-in-your-mouth chocolate experience.
Why You’ll Love This Recipe
Here’s why these chocolate cupcakes are so special:
- Decadent Ganache Filling: The smooth, velvety chocolate ganache inside elevates each cupcake.
- Moist, Fluffy Texture: Perfectly baked cupcakes remain soft and tender without being dense.
- Rich Chocolate Buttercream: Creamy, smooth, and perfectly balanced with the cake and ganache.
- Show-Stopping Dessert: Beautifully piped buttercream and optional cocoa dusting make these cupcakes bakery-worthy.
- Make-Ahead Friendly: Cupcakes can be baked in advance and assembled later for convenience.
Ingredients Breakdown
All ingredients are grouped for clarity and precision.
Chocolate Cupcakes
- 1 cup (130g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (112g) unsalted butter
- 1 cup (207g) sugar
- 2 large eggs
- 6 tbsp (43g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 6 tbsp (90ml) warm water
- 6 tbsp (90ml) milk
Chocolate Ganache Filling
- 6 oz semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
Chocolate Buttercream
- 1 1/4 cups unsalted butter, room temperature
- 3 3/4 cups (431g) powdered sugar
- 6 tbsp (44g) natural unsweetened cocoa powder
- 4–5 tbsp water or milk
- 1 tsp vanilla extract
- Pinch of salt
Yield: 16–18 cupcakes
Prep Time: 1 hour 20 minutes
Cook Time: 17 minutes
Total Time: 1 hour 37 minutes
Tools & Equipment Needed
- Standard 12-cup cupcake pan
- Cupcake liners
- Mixing bowls (medium and large)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk and spatula
- Saucepan for ganache
- Knife or cupcake corer
- Piping bag with tip (optional for frosting)
- Refrigerator for cooling
Step-by-Step Instructions
Follow these detailed instructions for perfectly baked, ganache-filled cupcakes:
1. Preheat and Prep
Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
2. Combine Dry Ingredients
In a medium-sized bowl, combine 1 cup (130g) all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, add 1/2 cup (112g) unsalted butter and 1 cup (207g) sugar. Beat on medium speed for 3–4 minutes until light and fluffy. The mixture should change noticeably in color and texture.
4. Add Eggs
Add 2 large eggs one at a time, beating until incorporated after each addition.
5. Mix Cocoa and Liquids
Combine 6 tbsp (43g) unsweetened cocoa powder, 1/2 tsp vanilla extract, and 6 tbsp (90ml) warm water. Stir until smooth, then add to the cake batter and mix thoroughly.
6. Alternate Adding Dry Ingredients and Milk
Begin by adding half of the flour mixture, mixing until combined. Add 6 tbsp (90ml) milk and mix again. Add the remaining flour mixture and combine fully, scraping down the sides as needed.
7. Fill and Bake
Fill cupcake liners about 3/4 full. Bake for 15–17 minutes, or until a toothpick inserted comes out with a few crumbs. Remove cupcakes and allow to cool completely.
Ganache Filling
- Add 6 oz semi-sweet chocolate chips and 1 tsp vanilla extract to a medium-sized bowl.
- Heat 1/2 cup heavy whipping cream until it just begins to boil, then pour over the chocolate chips.
- Let sit for 3–5 minutes, then whisk until smooth. Cool to at least room temperature or refrigerate until firm.
Chocolate Buttercream
- Beat 1 1/4 cups unsalted butter in a large mixer bowl until creamy and smooth.
- Add half of 3 3/4 cups (431g) powdered sugar and mix thoroughly.
- Mix in 6 tbsp (44g) cocoa powder until smooth.
- Add 1 tsp vanilla extract and 2–3 tbsp water or milk. Mix until smooth.
- Add remaining powdered sugar and mix well. Adjust with more water or milk for desired consistency. Add a pinch of salt.
Assembling the Cupcakes
- Use a cupcake corer or knife to remove the centers.
- Fill each cavity with approximately 1/2 tablespoon of ganache.
- Pipe chocolate buttercream on top, using a piping tip such as Ateco 844 if desired.
- Optionally, dust with cocoa powder for a finishing touch.
- Serve at room temperature; store in the refrigerator. Cupcakes are best eaten within 2–3 days.
Tips & Variations
- Flavor Boost: Add espresso powder to the cocoa mixture for a deeper chocolate flavor.
- Filling Variations: Swap the ganache for caramel or peanut butter for a twist.
- Mini Cupcakes: Bake in a mini muffin tin for bite-sized treats.
- Dietary Adjustments: Use dairy-free butter and chocolate for a vegan-friendly version.
Flavor Profile
- Taste: Rich chocolate flavor with a sweet, creamy ganache center.
- Texture: Moist, tender cupcake with smooth, silky filling and fluffy buttercream topping.
- Presentation: Beautifully piped frosting and optional cocoa dusting make these cupcakes perfect for special occasions.
Nutritional Overview
Per Cupcake:
- Calories: 402
- Sugar: 41.5 g
- Fat: 22.9 g
- Carbohydrates: 50 g
- Protein: 3.2 g
- Sodium: 82.8 mg
- Cholesterol: 72 mg
Make-Ahead & Meal Prep Tips
- Advance Preparation: Bake cupcakes ahead and store in an airtight container. Fill with ganache and frost shortly before serving.
- Storage: Refrigerate cupcakes for up to 3 days. Allow to come to room temperature before serving for optimal flavor.
- Freezing: Cupcakes without ganache and frosting can be frozen. Add ganache and buttercream after thawing.
FAQs
Q: Can I make these cupcakes gluten-free?
A: Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Q: How do I prevent ganache from being too runny?
A: Chill the ganache until firm before filling the cupcakes.
Q: Can I use a different chocolate for ganache?
A: Semi-sweet works best, but milk or dark chocolate can be used for different flavor profiles.
Q: Can I pipe buttercream without a piping bag?
A: Yes, use a spatula to spread it, or place frosting in a zip-top bag and cut a corner to pipe.
Q: Can I make cupcakes in advance?
A: Yes, bake and cool cupcakes in advance. Store ganache and frosting separately, and assemble before serving.
Cooking Timeline (at a Glance)
| Step | Time |
|---|---|
| Prep | 1 hr 20 min |
| Bake | 15–17 min |
| Cooling | 15–20 min |
| Ganache & Frosting | 15–20 min |
| Assembly | 10–15 min |
| Total | 1 hr 37 min |
Serving Suggestions
- Serve as a centerpiece for birthday parties or gatherings.
- Pair with a scoop of vanilla ice cream for an indulgent dessert.
- Decorate with sprinkles, chocolate shavings, or fresh berries for visual appeal.
Recipe Variations
- Mocha Cupcakes: Add 1 tsp espresso powder to cocoa for a coffee-chocolate flavor.
- Nutty Surprise: Fold chopped nuts into the cupcake batter for texture.
- Chocolate Raspberry: Add a raspberry puree to ganache for a fruity center.
- Mini Cupcakes: Perfect for bite-sized treats or party platters.
Ingredient Spotlight
Semi-Sweet Chocolate Chips
- Provides rich flavor and smooth texture for ganache.
- Melts evenly when combined with warm cream, creating a perfect filling.
Cocoa Powder
- Natural unsweetened cocoa gives deep chocolate flavor to both cupcakes and buttercream.
- Can be sifted to prevent lumps in the batter and frosting.
Pro Cooking Tips
- Cream butter and sugar thoroughly to ensure light, airy cupcakes.
- Alternate dry ingredients and liquids to avoid overmixing.
- Chill ganache slightly before filling to prevent oozing.
- Pipe frosting with a steady hand for professional presentation.
Storage & Freezing Guide
- Refrigerator: Store assembled cupcakes for 2–3 days in an airtight container.
- Freezer: Freeze unfilled, unfrosted cupcakes for up to 2 months. Add ganache and buttercream after thawing.
- Do’s & Don’ts: Avoid freezing cupcakes with ganache already inside; it can affect texture.
Nutrition Estimate Table (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 402 |
| Protein | 3.2 g |
| Carbohydrates | 50 g |
| Fat | 22.9 g |
| Sugar | 41.5 g |
| Fiber | 1.5 g |
| Sodium | 82.8 mg |
| Cholesterol | 72 mg |
Expanded Conclusion
These Moist Chocolate Cupcakes with Ganache Filling are a chocolate lover’s dream. With rich chocolate flavor, a gooey ganache center, and creamy buttercream frosting, they’re perfect for special occasions or simply indulging yourself.
Whether served at a birthday party, as a dessert for a dinner gathering, or just for a sweet treat at home, these cupcakes are guaranteed to impress. The combination of moist, tender cake, decadent ganache, and silky frosting is irresistible.
Bake, fill, frost, and savor each bite—these cupcakes will quickly become a favorite in your baking repertoire.
Print
Moist Chocolate Cupcakes with Ganache Filling
These Moist Chocolate Cupcakes are only made more delicious by the ganache filling in the middle. They’re light and oh so chocolatey!
- Total Time: 1 hour 37 minutes
- Yield: 16–18 cupcakes
Ingredients
- 1 cup (130g) all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (112g) unsalted butter
- 1 cup (207g) sugar
- 2 large eggs
- 6 tbsp (43g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 6 tbsp (90ml) warm water
- 6 tbsp (90ml) milk
- 6 oz semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 1 1/4 cups unsalted butter, room temperature
- 3 3/4 cups (431g) powdered sugar
- 6 tbsp (44g) natural unsweetened cocoa powder
- 4–5 tbsp water or milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners.
- Combine flour, baking soda and salt in a medium sized bowl. Set aside.
- Add butter and sugar to a large mixing bowl and cream together on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see a noticeable change in color and texture.
- Add the eggs one at a time, beating until combined.
- Combine the cocoa powder, vanilla and water and stir until combined. Add the mixture to the cake batter and mix until well combined.
- Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix until combined. Add the milk and mix until combined, scraping down the sides as needed. Add the remaining flour mixture and mix until well combined.
- Fill cupcake liners about 3/4 full and bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cupcakes from the oven and allow to cool.
- To make the ganache filling, add the chocolate chips and vanilla extract to a medium sized bowl.
- Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips.
- Allow the chocolate and cream to sit for 3-5 minutes, then whisk together until smooth. Set aside to cool until at least room temperature. You could also refrigerate it until cold.
- When you’re ready to build the cupcakes, make the frosting. Add the butter to a large mixer bowl and beat until smooth and creamy.
- Add about half of the powdered sugar and mix until smooth and well combined.
- Add the cocoa powder and mix until well combined and smooth.
- Add the vanilla extract and 2-3 tablespoons of water or cream and mix until smooth and well combined.
- Add the remaining powdered sugar and mix until smooth and well combined.
- Add more water or cream until desired consistency is reached, then add salt.
- To put the cupcakes together, use a cupcake corer or knife to remove the centers of the cupcakes.
- Fill the centers of the cupcakes with the ganache filling (about a 1/2 tablespoon of ganache per cupcake), then pipe the frosting onto the cupcakes with the chocolate buttercream. I used Ateco tip 844. I also dusted the tops of the cupcakes with a little cocoa powder, if you’d like to do that.
- Serve cupcakes at room temperature, but store in the fridge. Cupcakes are best eaten within 2-3 days.
- Prep Time: 1 hour 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
