Chocolate Cupcakes Recipe (2024)

I have made this ganache frosting for 30+ years. I got it from one of Maida's cookbooks. I always dip the tops of the cupcakes into a small bowl of the ganache as she advises in her book. It leaves the topping totally smooth and shiny! I also use the sprinkles. This is truly one of the best chocolate frostings for cupcakes you will ever find.

It's even better if you put a piece of chocolate into the dough. The chocolate melts and gives an amazing flavour to the cupcake !!

I found the cake in this kind of dry and not particularly chocolatey. I modified by cutting down to 2 eggs, cutting flour to 1.5 cups, cutting sugar to 3/4, adding a square of dark chocolate to the dough of each cupcake and substituting sour cream for the milk. Also cut down cooking time by a few minutes. Much more moist.

We (the USA) tried to make the switch about 35 years ago but it never took.We have never, however, tried driving on the left....

Light and fluffy, super delicious! I used baking powder instead of baking soda since the cocoa contains alkali and added semisweet chocolate chips because the chocolate flavor is subtle and I wanted to top with vanilla frosting.

5 1/3 ounces of butter = 150 gr for those of us who use metric measurements

How long should these be baked if they are in mini-muffin pans?

Dear USA, please change to weight/metric measurements! I had to play with the flour measurements a couple of times to get the right level of moistness in the cupcake that most reviewers seem to be missing. But even with a dry cupcake the ganache saves everything!

Ganache can be made without heavy cream. You can try all sorts of substitutions.....Greek yogurt, pureed banana, beer!!! The sky is the limit.I also place a few frozen raspberries ( fresh would be great, too ) inside the cakes themselves - more towards the top, rather than the middle.

These cupcakes are obviously very chocolate-y, but they are also just a touch too sweet for me. The ganache turned out beautifully smooth, rich, and glossy, but I would try it with a more bitter chocolate and toss in a pinch of salt next time. The cupcake is moist and fluffy, although I might also toss a bit more salt in the batter next time, too.

I followed the suggestions below and added chocolate chips to the dough. This definitely improved the recipe but it still was not enough chocolate. I wasn't sure how much to add so I went with 1/2 cup of chocolate chips. Though the cakes were moist and had a nice texture, they still lacked rich chocolate flavor. Visibly they baked up a light brown color, not a deep, dark brown.

Add a couple of tablespoons of chocolate syrup to the batter.Use large 6 cup pan as the recipe calls for it allows the cake to expand.You can frost with ganache by simply dipping the top of the cake into the warm frosting when it's about the consistency of thick honey. It makes for a perfectly consistent cap of frosting on the top.Colored sprinkles (and a ribbon of white frosting) make all the difference.

I baked these for a holiday party last night. Used crushed candy cane for the nonpariel decoration. Very good cupcakes. I did bake them only 22 min per others' notes, and they were moist and perfect. Love the ganache icing. Would make these again.

It's the frosting that speaks to chocolate lovers, especially if you use bittersweet chips. Cake alone is not as chocolatey as others.

The recipe did not work for me, the taste was ok but the texture was unpleasant.

These came out very dry despite baking less time than suggested. I think I did everything right though the butter was pretty cold to start.

Added 1.5 t instant coffee to milk and let dissolve, undetectable coffee flavor but enhances chocolate flavor , used 240g flour and 150g butter.

I too prefer a richer flavor but one that is not too sweet, ie I don’t always want a lump of extra chocolate. Adding in a teaspoon or two of espresso powder (finely ground) with the cocoa powder or subbing in dark coffee (decaf or not) for some of the liquid hits the spot.

Cupcakes came out rather hard and dry, cut down baking time to around 15-20 mins for the second batch- perfect! The ganache frosting is heavenly.

Made this non-dairy by using oatmilk and vegan butter for the batter, and dairy free whipping cream/vegan butter for the ganache. Ganache was perfect- glossy, not too sweet, lovely. The actual cupcake was dry for me (baked for 18 min). I would attempt it again with dairy free sour cream instead of oatmilk.

Used this recipe, subbed buttermilk for the milk. Added teaspoon of baking powder. Rose well.Stuck a bittersweet wafer in each, thumbs up.Good color.Moist at 24 to 25 minutes

It is a great recipe, but the Ganache was not the best. Also 24 cupcakes are way too much for us, so I cut down to half of everything. I was not a van of the ganache. But overall, it is a great recipe! I am 13 and I did not have any problems understanding the recipe. Overall, pretty good!

Definitely would recommend adding chocolate chips to the batter!

Made this recipe. Result was dry and lacking in chocolate personality. Did I overbake the cakes? I need to read all the comments and change a few things. Or go back to my trusted baking soda/unsweetened chocolate/brown sugar/hot water recipe.

Cake is bland and dry

After four batches, bake time is definitely 22 minutes. 25 minutes dries them out too much. I added 100g semisweet mini chocolate chips to the batter. I made 1.5x the amount of ganache and used it all for 24 cupcakes. It’s decadent. Get the milk!Other metric info: 240g APF50g cocoa150g butter 300g sugar237ml milk1.5x icing:265g chips119ml cream 33g butter

These were dry and I followed Eliene's suggestions and they were much moister.

This recipe was great as is. I even did the sprinkels. I did not change anything except I only had half of the suggested cocoa. Did not seem to make a difference.

I baked a half batch and they turned out wonderfully. A pinch of flake sea salt as the finishing touch on top of the ganache was *chef's kiss.

6 cup tin?