Description
Moist chocolate sponge layered with silky buttercream and glossy ganache, these cupcakes deliver bakery-quality results in minutes. Perfect for any occasion, they balance tender crumb, rich flavor, and professional polish with minimal effort.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup hot water
1/2 cup unsalted butter (softened)
1 1/2 cups powdered sugar
2 cups heavy cream
1 cup chocolate (chopped, melted)
1/4 cup maple syrup (for ganache)
Instructions
Preheat oven to 350°F (175°C) and line cupcake tin with paper liners.
In a large bowl, whisk flour, cocoa powder, baking soda, salt, and sugar.
Add oil, eggs, vanilla, and hot water. Mix until smooth (no lumps).
Pour into cupcake liners, filling two-thirds full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let cool completely. Hollow out centers using a 1-inch round tip.
Beat butter and powdered sugar until light and fluffy for buttercream filling.
In a separate bowl, whisk heavy cream until soft peaks form. Fold in melted chocolate and maple syrup for ganache.
Fill cupcakes with buttercream, then drizzle with ganache.
Notes
Use cake flour for extra tenderness.
Replace vegetable oil with melted coconut oil for a nutty flavor.
Substitute buttermilk for tangy depth.
Almond flour works in buttercream for dairy-free version.
Store in airtight container for up to 2 days at room temperature.
- Prep Time: 20
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 38g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg