A terribly delicious recipe: Chocolate cupcakes ! An ultra-soft cocoa base topped with a very creamy chocolate whipped ganache... A simple delicacy to prepare, which will delight young and old alike. One thing is certain, you will make short work of it!
What you'll love with this chocolate cupcake recipe
- flavor : total chocolate! Cocoa in the cake base and dark pastry chocolate in the whipped ganache. The doses are adapted so that it is not too strong either.
- texture : we discover two textures with each bite, the base which is very soft and the very creamy ganache…
- difficulty level : if you have a piping bag and a muffin tin at home (with extra paper cases), then you already have all the necessary equipment to make these chocolate cupcakes! The recipe itself is simple.
- bitter cocoa : this is what brings the chocolate taste in the cupcake base
- dark chocolate pastry : it is used in the ganache to create the unctuous side. I use 52% cocoa here, no more otherwise it would be too strong.
- fermented milk : also called buttermilk in the fresh section of your store. Do not miss it: it allows you to obtain a really soft texture. Easy to make at home by mixing whole milk with an acid element (vinegar or lemon juice).
- eggs : for this recipe for chocolate cupcakes, you need large eggs.
- sucre : I use a mixture of powdered sugar and brown sugar which enhances the taste of cocoa.
How to make a chocolate cupcake?
- Heat a little cream and pour over the chopped chocolate
- Add the rest of the cream and refrigerate the ganache
- For the cupcake base, mix the sugars, eggs and vanilla
- Apart, sift the dry ingredients
- Add the dry ingredients to the batter, alternating with the fermented milk.
- Pour into boxes placed in the muffin pan
- Bake and let cool completely
- Whisk the ganache like whipped cream
- Fill a piping bag and decorate the chocolate cupcakes
NB: the complete and detailed recipe with the ingredients is given to you at the bottom of this page.
My tips for successful chocolate cupcakes
- making homemade fermented milk is very simple (and it allows your pastries to be even better, combined with baking soda). All you have to do is pour an acid element into the whole milk (vinegar or lemon juice) and wait a few minutes.
- sift the powders well, especially the bitter cocoa to avoid lumps in the batter.
- do not over mix the dough with chocolate cupcakes: we stop as soon as we no longer see any area of flour.
- to mount your ganache properly, whisk at low speed for a few minutes, this prevents the ganache from graining. I use my electric hand mixer.
How to store the chocolate cupcake?
Once decorated, these chocolate cupcakes keep in the fridge in an airtight box about 3-4 days. Putting them in an airtight box prevents them from taking on odors already present in the fridge.
However, for them to regain their flavor, I advise you to take them out of the refrigerator about 20 minutes before.
Other recipes to try
If you like to make homemade cupcakes and muffins, then I advise you to take a look at these other recipes from the blog:
- Chocolate banana muffins
- Chocolate chip coconut muffins
- Very moist blueberry muffins
- Strawberry lemon mascarpone cupcakes
- Soft chocolate muffins
- Gluten Free Lemon Blueberry Cupcakes
If you make these chocolate cupcakes, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your cute cupcakes!
Moist and Fondant Chocolate Cupcakes
Chocolate cupcake base
- 100 g Granulated sugar
- 50 g Light brown sugar
- 2 large eggs
- 1 cc natural vanilla extract
- 135 g flour
- 25 g bitter cocoa powder
- 1 cc baking soda
- 0,5 cc salt
- 70 g oil type sunflower, rapeseed…
- 160 g fermented milk (milk buttermilk) or failing that: whole milk mixed with 0,75 tbsp of vinegar or lemon juice (let stand 10 min)
Chocolate whipped ganache
- 150 g 52% cocoa dark chocolate
- 300 g whole liquid cream 30% mg
- Chocolate sprinkles for garnish optional
Chocolate whipped ganache
- The day before (or at least 6 hours before), heat half the cream in a small saucepan. Chop the chocolate finely and put in a container.
- Pour the hot cream over the chocolate then stir with a spatula to melt it. Once the ganache has been obtained and is smooth, pour the rest of the cold cream. Cover with cling film on contact then refrigerate for at least 6 hours or even overnight.
- On D-Day, whip this ganache at low/medium speed with a small mixer for about 5 minutes. The whipped ganache appears before your eyes: like a firm chocolate whipped cream texture. Be careful not to whip too hard or too long so as not to grain the whipped ganache.
- Store in refrigerator until cupcake bases are set and cool.
Chocolate cupcake base
- Preheat the oven to 175° traditional heat. Line a muffin tin with 11 small paper cases, one per cavity.
- In a bowl, mix the sugars and oil. Then add the eggs and vanilla extract.
- Separately, sift together the bitter cocoa, flour, baking soda and salt.
- Add the dry ingredients in two batches, alternating with the fermented milk. Be careful not to mix too much, just enough.
- Fill the 11 paper cups up to 3/4 of their height. Bake for about 20 minutes (test with a wooden pick which should come out dry).
- Let the cupcakes cool in the pan for 10 minutes then transfer to a wire rack until completely cooled. They must be very cold to be decorated.
- Fill a pastry bag with fluted tip with whipped ganache. By placing yourself on top of the cupcake, place ganache starting from the outside of the cupcake, going up towards the inside, to create this dome effect that you see in my photos.
- Add chocolate vermicelli or other decoration of your choice.
- Taste quickly or keep in the refrigerator until tasting (take out 20 minutes before tasting).