Chocolate Cupcakes Frostings and icings

The easiest chocolate cupcakes with mocha ganache !

“Coffee helps you wake up in the morning. Chocolate makes it worthwhile.”

 

After a festive week and a late night party , I woke up at 6 am to remember that i was supposed to take in some baked goodies for a work thing.  In a rush, I always make cupcakes . Shorter baking and cooling time , no pan prep , and individually portioned . And as i got out my measuring cups , I realized that I hadn’t share this cupcake recipe with you yet.

I bake chocolate cupcakes quite often . And these are the cupcakes I make most often , especially when I am short on time. They are super delicious and super easy. Exactly chocolatey enough and exactly moist and fluffy enough .

These are inspired by a Sweetapolita recipe that I scaled down and played around with over time . The recipe makes exactly 12 cupcakes , which I love! Here, I have paired them up with some mocha ganache that I had leftover from a layer cake I had made this week. Chocolate on Chocolate. Cant go wrong with that combination!

Ingredients

125 grams or 1 cup all purpose flour
150 grams or 3/4 cup granulated sugar
40 gram or 1/3 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 cup or 120 ml curd or yoghurt
1/3 cup or 80 ml coffee ( 1 tsp coffee dissolved in 1/3 cup water)
1/4 cup or 60 ml vegetable oil
1 tsp vanilla

Steps

  1. Preheat your oven to 160 C . Line a muffin pan with paper liners or grease and flour the tin.

  2. Mix all the dry ingredients , that is , flour , sugar , cocoa , baking soda , baking powder and salt , with a whisk .

  3. In another bowl, mix the wet ingredients , that is , curd , coffee , oil , egg and vanilla until well mixed.

  4. Add the wet ingredients to the dry ingredients and mix until smooth. Its a batter of medium thickness.

  5. Fill your liners 2/3rds full. Bake at 160 C for 22-24 minutes. Cool completely and then frost.

  6. These cupcakes can be stored in a closed container for 2-3 days at room temperature .

 

 

This Mocha ganache is just as easy to put together but remember to make it at least 6 hours before you need it.

Ingredients

200 ml cream (I used Amul)
300 grams dark chocolate
1 tsp instant coffee powder

Steps

  1. Chop up the chocolate

  2. Heat the cream until bubbles appear around the side. Add the coffee powder and mix until dissolved.

  3. Pour the hot coffee cream over the chopped chocolate .Let stand for 5 minutes.

  4. Mix until smooth and well mixed.

  5. Cover and rest at room temperature overnight for 6-8 hours. Frost cooled cupcakes.

Also : The ganache can be stored in the fridge for a week to 10 days.

 

These cupcakes are always a hit and even with my shoddy frosting abilities, sometimes people ask me if they are store bought. I can’t take the credit of course , as it is a borrowed and tweaked recipe . I have tried it with a few frosting options but the dark , creamy mocha ganache is beautiful with it . A match made in chocolate heaven.

29 thoughts on “The easiest chocolate cupcakes with mocha ganache !”

    1. Thanks for the wonderful feedback Jisha ! Glad you enjoyed them.. hope you find other recipes that you like on here..Happy baking!

  1. Hii i tried with buttermilk instead of 1/3 cup brewed coffee it turned awesome… I added 1tsp coffee powder to dry ingredients and added little warm water. Thank you for the lovely recipe

    1. Thanks for trying the cupcakes Manjary…. coffee and chocolate are a combination i love !! Your changes must have made the cupcakes really yum!

  2. Such an easy cake and it tasted so well ! I tried with chocolate ganache and it was tasty. Thanks for putting up this easy recipe
    – PJT

    1. thats good to know PJT !!! Glad you liked the recipe . Chocolate on chocolate always works for me !

  3. Hi Akshatha thank you for the awesome recipe.. I have a doubt though.. Will this cupcake with frosting remain stable outside for 6 hours as I’m planning to travel with it in train. Thanks in advance

    1. Hi kalpana… So sorry for the late reply… The ganache is stable and the frosted cupcakes will last the train journey – as long as it’s under two days !

  4. Hi Akshatha, Would like to thank you for the recipe. Being a beginner I have following queries:
    1.Do we need to sieve the flour, cocoa powder, baking soda and baking Powder? I am planning to powder the sugar, can I add the powdered sugar to the flour mixture and sieve?
    2.Can i use Hershey’s Unsweetened Cocoa powder?
    3.Can I use Milky mist curd or homemade curd, which is better?
    4.Preheating time of otg?
    5.Will the coffee flavor dominate in cup cake? I am not a fan of coffee? If it dominates what shall i replace with. Coffee flavor is okey in the frosting?
    6.Cooling time for the cake for frosting? Should we brush sugar syrup before frosting?
    7.Can we serve immediately after frosting. My neighbor wants to take it for travelling, how long it will stay without storing in fridge?

    I know the list is big 😉 Thanks in advance.

    1. Hi Ranju !! Thanks for writing in ! In answer to your queries : 1. You can sift the flour and other ingredients together, but whisking them well will also do. I do not suggest using powdered sugar in the recipe as the texture will differ. You could grind your regular sugar for one pulse in the mixer to make smaller granules (castor sugar) and use. 2. You can use Hershey’s cocoa powder here . 3. If your homemade curd is thick and not too sour, you can use it. Milky Mist works well too. 4. There is no fixed time but let it preheat atleast 15 minutes. Set it for preheating and then start preparing the batter. By the time the batter is ready , your oven will be too ! 5. No , the coffee flavour doesn’t dominate in the cupcake or the frosting. But you can leave out coffee in both places without any change in the result.Use water instead of coffee in the batter and don’t add coffee powder to the cream for the frosting. Rest of the steps are the same. 6. Since its cupcakes, it takes about 10-15 minutes in a cool room once you remove from your cupcake tin to cool. If they feel cool to touch, they are ready to frost. Sugar syrup is not required because the cupcakes are moist enough. 7. You can serve immediately after frosting. They ‘ ll last for a day outside the fridge (both frosted and unfrosted) .

      Hope this is helpful and do let me know how the cupcakes turn out for you.

  5. Akshatha thanks a ton for your patience. You mean to say that I need to prepare the ganache 6 hrs before frosting and did u use amul fresh cream?

    1. Hey Ranju… yes , you need to prepare the ganache atleast four to 6 hours ahead so it sets. The setting time may vary depending on your climate and the chocolate. And i do use Amul fresh cream for ganache …

  6. Hi Akshatha, if u remember 3 days back I had asked u couple of questions in the other cupcake recipe.. n as per your suggestion, I made this n it turned out to be yummy one.. Thank you so much.. after the orange semolina cake , this is my second try wit ur recipe.. both turned out to be great.. Thanks again

    1. Hi Deepthi… i do remember ! Glad you liked the cupcakes. I especially appreciate you leaving feedback for every recipe you try. Hope you find more things to bake from the blog !

  7. Hi Akshata, these too turned out super yummy and moist like all your other recipes i have tried.. just a question.. Do they stay good outside with the frosting ? Or after frosting we have to keep them in fridge? I live in Mumbai and the climate is too hot now.
    Thanks

    1. Hi Prachi !! They do stay good out side for a while – maybe 3-4 hrs or longer even. To make the ganache even more stable, you can use a greater proportion of chocolate to cream if you are worried . thanks for trying them !!

  8. Hi Akshata,
    I tried with the recipe.. its really tasty.. but i have few doubts-
    1.After eating feeling its sticky inside the mount
    2.Some Pours r there inside d cake..not like dense as butter cake..

    Would really appreciate your help..

    1. Thanks for trying the cake Sanjukta ! The sticky feeling you feel is because the cake has come fudgier , you can solve this by not over whisking. The pores in the cake is because the cake is lighter than a butter cake. Hope this helps !

Leave a Reply

Your email address will not be published. Required fields are marked *