A frosted chocolate ganache cupcake with the liner partially unwrapped with a bite missing.

Chocolate Ganache Cupcakes

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 24 cupakes


Chocolate Ganache Cupcakes are homemade chocolate cupcakes filled with a rich chocolate ganache and topped with a silky chocolate buttercream frosting.


For the Cupcakes:

  • 1 ½ cups(285g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs
  • 1 tablespoon (15 ml) pure vanilla extract
  • ½ cup(118 ml) sour cream
  • 2 cups(280g) all-purpose flour, sifted
  • ½ cup (55 g) natural cocoa powder, sifted
  • 1 tablespoon (5gespresso powder (optional)
  • 2 ½ teaspoons (9 g) baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon (5 g) salt
  • 1 ¼ cup (355 ml) hot brewed coffee

For the Ganache Filling:

  • 6 ounces dark chocolate bar, chopped
  • ¾ cup (177ml) heavy whipping cream

For the Frosting:

  • 1 1/2 cups (339g) unsalted butter, cold 
  • 6 ounces dark chocolate bar, melted
  • 68 (42-55g) tablespoons cocoa powder
  • 5 cups (650g) powdered sugar
  • 1 tablespoon (15ml) pure vanilla extract
  • 3 tablespoons (45ml) heavy whipping cream (or milk)
  • Hot fudge sauce for drizzle (optional)


For the Cupcakes: 

  1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
  3. In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Then add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  4. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the Ganache Filling: 

  1. Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave at 50% power for 60-90 seconds. Allow it to sit for about 1 minute before stirring and then stir until it’s completely smooth.
  2. To fill the cupcakes with the ganache, remove the centers using a cupcake corer, a melon baller, or a knife. Fill each one with about 2 teaspoons of ganache. Place the piece of the cupcake you removed back on top of the ganache and gently push it down.

For the Frosting:

  1. In a microwave-safe bowl, melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside to cool.
  2. Cut the butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color. Next, beat the cocoa powder into the butter until well-mixed. Scrape down the sides of the bowl.
  3. Alternate adding 1 cup of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
  4. Next, pour in the melted chocolate and beat on slow speed until incorporated. Then, increase the speed to medium-high and beat for another 2-3 minutes to whip additional air into the frosting.
  5. Decorate using a large open star tip (this is an Ateco 849). Drizzle with hot fudge or any leftover ganache. 


Storing cupcakes: Store them in an airtight container in a cool, dry location for up to 3 days. Unless you live in a hot and humid environment, these frosted chocolate ganache cupcakes can be kept at room temperature. If you do need to refrigerate them, allow them to come to room temperature before serving.  

Freezing Cupcakes: It’s my preference to freeze baked cupcakes that are not filled or frosted. Once cooled, flash-free them on a tray then transfer them to a freezer-safe container for up to one month. Thaw to room temperature, then fill and frost. 

Ingredient Substitutions: 

  • Sour cream- use plain or Greek yogurt
  • Brewed coffee- use milk, heated in the microwave for about 60 seconds
  • Dark chocolate- Use your favorite kind, any percentage of chocolate will work, but do use a chocolate bar, not chocolate chips if possible 
Nutrition Information:
1 cupcake
  • Category: Cupcakes
  • Method: Baked
  • Cuisine: American