Moist chocolate cupcakes

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Moist chocolate cupcakes

Production: 12 – Serving
Preparation: 15 Minutes
Cooking: 25 Minutes

Valentine’s Day is fast approaching and it is time to revise our favorite recipes for the occasion.

Topping the list, of course, is the full range of chocolate treats just waiting to melt in the mouth of the beloved.

We present you a simple but foolproof one, the soft dark chocolate cupcake.

The secret of this little dessert is a generous portion of rich ganache well hidden under the crust.

Hint: Just before serving, heat it 15 seconds in the microwave to make the heart of ganache into a melted pit of pleasure

Soft chocolate cupcake

Flour (all purpose) – [1 cup]  (250 ml.)
Dry Cocoa (Powder) – [1 cup]  (250 ml.)
White Sugar – [1 cup]  (250 ml.)
Baking Powder – [1 teaspoon]  (5 ml.)
Baking soda – [1/2 teaspoon]  (3 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Eggs (large) – [2]
Sour Cream – [1/2 cup]  (125 ml.)
Water – [1/2 cup]  (125 ml.)
Canola Oil – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Dark chocolate Ganache – [2 cups]  (500 ml.)

1- Preheat the oven to 350F (180C).
2- Prepare the muffin cups (butter + flour or paper cups).
3- Heat the water to boiling point.
4- In a large bowl, mix all dry ingredients (flour, cocoa, baking powder, baking soda, salt).
5- Add the eggs, sour cream, boiling water, oil and vanilla.
6- Mix 1 minute with electric mixer on low speed.
7- Divide the batter into the 12 molds.
8- Bake 20-25 minutes in center of oven.
9- Cool completely before the next step (30-45 minutes).
10- Cut the tops of the cupcakes in a cone shape.
11- Fill the openning with a spoonful of ganache and then cover with the little hat.
12- Frost the top of the cupcakes with the rest of the ganache.
13- Decorate with some candies or berries.



Chocolate Ganache

Production: 1 – 1 pint  Jars
Preparation: 5 Minutes
Cooking: 10 Minutes

A Ganache is a thickened chocolate mix.

In its simplest form, the ganache is a mixture of chocolate combined with cream, milk or butter, usually in an almost equal amount. It is obtained by pouring the boiling liquid over the chocolate and stir gently.
On cooling, it will turn into a solid or thick texture. The recipe varies depending on usage: the more chocolate the more solid the ganache will be.

The secret of a great ganache is in the quality of the chocolate used.

35% Cream – [1 cup]  (250 ml.)
Black Chocolate – [10 oz.s]  (300 g.)

1- Measure the amount of chocolate. If it is in large pieces, coarsely chop them.
2- In a saucepan, bring the cream to a boil.
3- In a bowl, pour the boiling cream over the chocolate.
4- Stir gently, with a whisk, until chocolate is melted.
5- Warm to room temperature until the ganache thickens.


  1. Ping from cake supplies:


    It was worth the read….

  2. Ping from cake supplies:


    It is spectacular! My mouth is starting to water!…

  3. Comment by cake supplies:

    Goodness!I feel a few pounds coming on!