Triple Threat Ganache-Filled Chocolate Cupcakes

  • Servings : 30
  • Prep Time : 30m
  • Cook Time : 19m
  • Ready In : 49m

Each of these dark buttermilk chocolate cupcakes is studded with a rich ganache center and topped off with silky melt-in-your-mouth chocolate frosting – hence the triple threat. They’re fantastically chocolately and decadent, yet not overly sweet – the perfect treat for any chocolate fanatic.


  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 cups dark cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee


  • 4 oz. bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons confectioner’s sugar


Adapted from Cook’s Illustrated

  • 1 cup heavy cream
  • 2 tablespoons corn syrup
  • pinch salt
  • 1 teaspoon vanilla
  • 20 oz. bittersweet and semisweet chocolate (a combination of the two)
  • 1 1/4 cups powdered sugar
  • 1 cup butter, cut into one-tablespoon pieces

Prepare the ganache:

In a microwave-safe bowl, combine the bittersweet chocolate, heavy cream and confectioner’s sugar. Heat in the microwave on high for 30 seconds, then whisk until the chocolate is completely melted and the mixture is smooth; if the chocolate won’t melt, heat in 10-second intervals.

Refrigerate the ganache for 20 to 30 minutes; note that it’s important not to chill the ganache any more or less! You need just the right consistency here.

While the ganache is chilling, start the cupcakes: 

Preheat the oven to 350 degrees F. Place cupcake liners in your muffins tins.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a spatula.

Fill each cupcake liner halfway and let sit for 5 minutes (you don’t want the batter to be too warm after the addition of the hot coffee, or the ganache will melt into the cupcake).

Scoop rounded teaspoonfuls of the chilled ganache and place one on top of each portion of batter. Bake in the preheated oven for 16 to 19 minutes, or until the tops feel firm. Let cool completely before frosting.

Prepare the frosting:

Combine the cream, corn syrup and salt in a small saucepan and heat over medium until simmering. Meanwhile, place the chocolate in the bowl of a food processor and pulse until chopped.

With the food processor running, slowly add the hot cream mixture and process for one minute, until the chocolate is melted. Add the powdered sugar and vanilla and pulse until combined. With the processor runing, add butter one piece at a time, waiting until each piece is incorporated before adding another.

Let the frosting cool then beat with an electric mixer until fluffy and spreadable.

Frost the cupcakes and top with grated chocolate and chocolate pieces, if desired.

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