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Ultimate Whipped Chocolate Ganache Cupcakes

A single dark chocolate cupcake topped high with light brown whipped chocolate ganache frosting.
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Make decadent chocolate cupcakes topped with a light, airy, and intensely chocolatey whipped chocolate ganache frosting. This recipe provides stable frosting perfect for piping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 12 ounces bittersweet chocolate (60-70% cacao), finely chopped
  • 2 cups heavy whipping cream, divided

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Do not overmix.
  5. Carefully pour the hot water or coffee into the batter and mix on low speed until smooth. The batter will be thin.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a wooden pick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the ganache base: Place the finely chopped chocolate in a medium, heatproof bowl.
  9. Heat 1 cup of the heavy whipping cream in a small saucepan until it just begins to simmer around the edges. Do not boil.
  10. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to melt the chocolate.
  11. Whisk the mixture gently, starting from the center and working outward, until the ganache is completely smooth and glossy. Let this ganache cool completely to room temperature, then chill in the refrigerator for at least 4 hours, or until very cold and firm.
  12. Once the ganache is cold and firm, place it in the bowl of a stand mixer fitted with the whisk attachment. Add the remaining 1 cup of cold heavy whipping cream.
  13. Begin whipping on medium-low speed until the mixture starts to thicken. Increase the speed to medium-high and whip until the mixture forms stiff, light, and airy peaks, similar to stabilized whipped cream. Be careful not to over-whip, or it may become grainy.
  14. Transfer the whipped chocolate ganache to a piping bag fitted with your desired tip. Pipe generously onto the completely cooled cupcakes.

Notes

  • For the best texture, ensure your chocolate is finely chopped so it melts evenly into the hot cream.
  • The ganache base must be fully chilled before whipping; this step is key to achieving a stable, pipeable frosting.
  • If your kitchen is warm, chill your mixing bowl and whisk attachment before whipping the ganache for better stability.

Nutrition

Find it online: https://cookingzenith.com/whipped-chocolate-ganache-cupcakes-recipe/