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Chocolate Ganached Cupcakes

A community recipe by

Not tested or verified by

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This batter is REALLY dense and almost like a torte. I have not found someone who DOESN'T love these. You could also top each cupcake with a candy flower? Lovely.


Serves: 12

For the Cupcakes

  • ⅛ unsalted butter (at room temperature)
  • 1 cup sugar
  • 4 large eggs (at room temperature)
  • 1 tin chocolate syrup (16oz)
  • 1 tablespoon pure vanilla extract
  • 1 cup all-purpose flour

For the Ganache

  • ½ cup cream
  • 8 ounces semi-sweet chocolate chips


Chocolate Ganached Cupcakes is a community recipe submitted by Aaron and has not been tested by so we are not able to answer questions regarding this recipe.

  • Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
  • Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
  • For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Dip the top of each cupcake in the ganache. Do not refrigerate.
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