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Double Chocolate Cupcakes with Rich Ganache Topping

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These ultimate double chocolate cupcakes are rich, ultra-moist, and packed with deep chocolate flavor from cocoa powder, melted chocolate, and chocolate chips — finished with creamy chocolate buttercream.

Ingredients

Scale

Cupcakes:

  • 1 cup all-purpose flour

  • 1/3 cup Dutch-processed cocoa powder

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 2/3 cup granulated sugar

  • 2 large eggs

  • 1/2 cup sour cream

  • 1/3 cup vegetable oil

  • 1/4 cup whole milk

  • 1 tsp vanilla extract

  • 3 oz dark chocolate, melted

  • 1/2 cup mini chocolate chips

Frosting:

  • 3/4 cup unsalted butter, softened

  • 1/2 cup Dutch-processed cocoa powder

  • 2 cups powdered sugar

  • 1/4 cup heavy cream

  • 1 tsp vanilla extract

  • Pinch of salt

Instructions

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.

  • Melt dark chocolate in the microwave in 30-second intervals, stir until smooth.

  • In one bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.

  • In another bowl, mix sugar, eggs, sour cream, oil, milk, vanilla, and melted chocolate.

  • Add dry ingredients to wet, mixing gently. Fold in chocolate chips.

  • Divide batter between liners and bake 18–20 minutes. Cool completely.

  • For frosting, beat butter and cocoa powder. Add powdered sugar, cream, vanilla, and salt. Beat until fluffy.

  • Frost cooled cupcakes and top with extra chocolate chips if desired.

Notes

Chill frosting slightly for easier piping. Store at room temp or refrigerate. Add espresso powder for mocha flavor.

Find it online: https://flavorlyzo.com/double-chocolate-cupcakes-with-rich-ganache-topping/