Description
Perfectly portioned for two, these moist and decadent chocolate cupcakes are easy to make and topped with a simple, optional chocolate ganache.
Ingredients
Scale
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- Pinch of salt
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (30ml) vegetable oil
- 1/4 cup (60ml) milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon (15ml) hot water
- 1/2 teaspoon instant coffee granules (optional, enhances chocolate flavor)
- 1/4 cup (60ml) heavy cream
- 2 ounces (57g) semi-sweet chocolate, chopped
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Line two muffin cups with cupcake liners, or grease and flour the cups.
- Dry Ingredients: In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Wet Ingredients: In a separate bowl, whisk together sugar, vegetable oil, milk, and vanilla extract until sugar is mostly dissolved.
- Coffee (Optional): Dissolve instant coffee granules in hot water.
- Combine Wet Ingredients: Add coffee mixture to the wet ingredients and whisk.
- Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, whisking until just combined. Do not overmix.
- Fill Liners: Divide batter evenly between the two cupcake liners.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Heat Cream: Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
- Pour Over Chocolate: Place chopped chocolate in a heatproof bowl. Pour hot cream over the chocolate and let it sit for a minute.
- Stir: Gently stir the chocolate and cream together until smooth and glossy.
- Cool (Optional): For a thicker frosting, let the ganache cool at room temperature for about 30 minutes, or until it reaches your desired consistency. You can also refrigerate it for a shorter period, but be sure to check it frequently and stir it occasionally to prevent it from becoming too hard.
- Frost: Once cupcakes are completely cool, frost with chocolate ganache (or your favorite frosting).
- Decorate (Optional): Decorate with sprinkles, chocolate shavings, or fresh berries.
- Serve: Enjoy fresh. Store leftovers in an airtight container at room temperature for up to 2 days.
Notes
- Richer Chocolate: Use dark chocolate in the ganache.
- Mocha Flavor: Add 1/4 teaspoon instant coffee granules to the cupcake batter.
- Peanut Butter Flavor: Swirl a tablespoon of peanut butter into the cupcake batter before baking.
- Vegan Version: Use plant-based milk and vegan chocolate in the ganache.
- No Liners: Grease and flour the muffin tin really well.
- Adjust Sweetness: Reduce the sugar by a tablespoon.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.
- Cupcakes are dry: Overbaking is the most common cause of dry cupcakes. Be sure to check for doneness frequently and remove the cupcakes from the oven as soon as a toothpick inserted into the center comes out clean.
- Cupcakes are sinking in the middle: This can be caused by underbaking or using too much baking powder. Make sure your oven is properly preheated and that you are using the correct amount of baking powder.
- Cupcakes are tough: Overmixing the batter can develop the gluten in the flour, resulting in tough cupcakes. Be careful not to overmix the batter.
- Ganache is too thin: If your ganache is too thin, you can refrigerate it for a longer period to allow it to thicken.
- Ganache is too thick: If your ganache is too thick, you can add a tablespoon of warm heavy cream to thin it out.
- Prep Time: 15 minutes
- Cook Time: 22 minutes