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–+ servings

Super Moist Chocolate Ganache Cupcakes From Scratch

super moist chocolate cupcakes with ganache and chocolate chips and colorful sprinkles
These super moist chocolate ganache cupcakes from scratch are soft, rich, and deeply chocolatey, with a smooth milk chocolate ganache frosting on top. The hot coffee helps bring out the cocoa flavor and keeps the cupcakes tender.
Marina Sestan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serving Size 12 Cupcakes

Equipment

Ingredients

For the Chocolate Cupcakes

  • 1 cup / 125 g all-purpose flour
  • 1 cup / 200 g sugar
  • ½ cup / 45 g unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 large egg room temperature
  • ½ cup / 120 ml milk
  • 60 g melted butter
  • 1 tsp vanilla extract
  • ½ cup / 120 ml hot coffee or hot water

For the Chocolate Ganache

  • 250 g milk chocolate about 50–60%, chopped
  • 120 ml heavy cream
  • 25 g butter

Instructions

Make the Chocolate Cupcakes

  • Preheat the oven
    Preheat the oven to 180°C and line a 12-cup cupcake tray with paper liners.
  • Mix the dry ingredients
    In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • Add the wet ingredients
    Add the egg, milk, melted butter, and vanilla extract. Mix until smooth and combined.
  • Add the hot coffee
    Slowly pour in the hot coffee while mixing. The batter will be thin, which helps make the cupcakes soft and moist.
  • Fill the cupcake liners
    Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
  • Bake
    Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool
    Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before adding the ganache.

Make the Chocolate Ganache

  • Melt the ganache ingredients
    Add the chopped milk chocolate, heavy cream, and butter to a microwave-safe bowl.
  • Microwave and stir
    Microwave in 20–30 second intervals, stirring well after each one, until the chocolate melts and the ganache is smooth and glossy.
  • Let it thicken
    Leave the ganache at room temperature for 30–45 minutes, stirring occasionally, until it becomes soft and spreadable.
  • Optional: whip the ganache
    For a lighter, bakery-style frosting, whip the thickened ganache briefly until it looks airy and pipeable.

Frost the Cupcakes

  • Pipe or spread the ganache
    Once the cupcakes are completely cool, transfer the ganache to a piping bag fitted with a large star tip and pipe swirls on top. You can also spread the ganache with a spoon or spatula.
  • Decorate with chocolate chips or colorful sprinkles depending on the occasion.

Notes

  • The cupcake batter will look thin after adding the hot coffee. This is normal and helps create a moist crumb.
  • The coffee does not make the cupcakes taste like coffee. It deepens the chocolate flavor.
  • Hot water can be used instead of coffee.
  • Make sure the cupcakes are completely cool before frosting, or the ganache may melt.
  • If the ganache is too soft to pipe, let it sit longer at room temperature.
  • If the ganache becomes too firm, warm it for a few seconds and stir until smooth again.

Storage

Store the cupcakes in an airtight container at room temperature for 2–3 days.
You can also refrigerate them for up to 5 days. Let chilled cupcakes sit at room temperature before serving so the ganache softens again.
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