Dreamy Chocolate Cupcakes
Rich chocolate cupcakes filled with sweet white buttercream and topped with glossy chocolate ganache, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar Store-brand is fine.
- 1/2 cup unsweetened cocoa powder Use the best quality available.
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt Use kosher salt if possible.
Wet Ingredients
- 1/2 cup unsalted butter, softened Must be softened to prevent curdling.
- 2 large eggs Best at room temperature.
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk Can substitute with regular milk mixed with lemon juice.
Cupcake Filling and Topping
- 1 cup white buttercream Homemade or store-bought.
- 1 cup chocolate ganache Prepare or buy from the store.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients. Beat with a mixer on medium speed until smooth.
- Fill each cupcake liner about 2/3 full with batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely.
Filling and Topping
- Once cooled, cut a small portion from the center of each cupcake and fill it with white buttercream.
- Top each filled cupcake with chocolate ganache.
- Enjoy your Dreamy Chocolate Cupcakes!
Notes
Keep finished cupcakes in an airtight container at room temperature for up to 1 day or in the fridge for up to 4 days. Reheat ganache if it thickens.