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.

15 Comments

    • 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

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

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