Chocolate cupcakes with chocolate ganache filling

Chocolate cupcakes with chocolate ganache filling

Recipe by Nana PastriesCourse: DessertDifficulty: Easy


Prep Time


Bake Time


Total time




  • Cupcakes
  • ½ cup all purpose flour

  • ½ cup sugar

  • ¼ cup cocoa powder

  • ½ tsp baking powder

  • ¼ tsp baking soda

  • A pinch of salt

  • Egg

  • 3 tbsp milk

  • 2 tbsp vegetable oil

  • ½ tsp vanilla extract

  • ¼ cup hot brewed coffee

  • Chocolate ganache filling
  • 57g dark chocolate (roughly chopped)

  • 120ml heavy cream

  • Coffee buttercream frosting
  • 115g unsalted butter (softened)

  • 180g powdered sugar

  • 23 ml whipping cream

  • 2 tbsp cocoa powder

  • 3 tbsp brewed coffee

  • A pinch of salt

  • Decoration
  • 6 maraschino cherries (optional)


  • Cupcakes
  • Preheat the oven to 350°F.
  • Prepare with liners the six cups of the cupcake pan, set aside.
  • In a large bowl, combine all the cupcake ingredients (except the coffee) with a stand or hand mixer.
  • Add the hot coffee and mix.
  • Spoon the mixture evenly into the cupcake pan.
  • Bake for 15 minutes approx.
  • Let the cupcakes cool completely before frosting and filling.
  • Chocolate ganache filling
  • Heat the cream and chocolate in a small saucepan over medium heat, and combine until the chocolate has melted.
  • Let it sit at room temperature to cool down.
  • Coffee buttercream frosting
  • Beat the butter until smooth (you can do it in the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer).
  • Add powdered sugar and mix on low speed, increasing to medium speed and continue mixing until fully combined.
  • Add the whipping cream, cocoa powder, brewed coffee and salt and continue mixing until fully combined.
  • Leave it in the refrigerator until you use it
  • Assembling
  • Fill the chocolate ganache into a pastry bag with a small tip and push the tip through the bottom of the cupcakes to fill them.
  • Fill another pastry bag with the buttercream frosting and using the decoration tip that you prefer and pipe onto the cupcakes (I used the wilton open star tip #6B).
  • Decorate the cupcakes with the cherries and enjoy.

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