Decadent Chocolate Cupcakes filled with Dark Chocolate Ganache and Whipped Dutch Chocolate Buttercream

I made these for my friends Daughter's 12th Birthday. These are incredible rich and decadent. I filled the cupcakes with dark chocolate ganache, so they are yum yummy!! In the buttercream I used certified Dutch Cocoa, not the normal supermarket cocoa. The Butterflies and Blossom flowers on top are made out of Red Fondant. Also if you want to be a little adventurous you can add lollies, chocolates or easter eggs into the middle of the cupcake mixture just before putting them into the oven.

The cupcake recipe is sourced/adapted from Annie's Eats. The ganache and buttercream recipes I have had for ages and use all the time in other Cupcake Recipes.

Happy baking xxx

Ingredients: Yields approx 24-30 cupcakes

75g dark chocolate
1 1/2 c strong hot coffee (brewed)
3 c sugar
2 1/2 c plain flour
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/2 c dutch cocoa
1 1/4 salt
3 eggs
3/4 c oil (I used cooking and salad oil)
1 1/2 c buttermilk
3/4 teaspoon vanilla extract


Preheat oven to 150° Fan Bake. (See "The Oven" tab on my blog before starting your oven).
In a mixing bowl sift together the sugar, flour, baking soda, baking powder and cocoa powder. Put aside.
Place the chocolate in a bowl and pour over the strong hot coffee and whisk together to the chocolate is melted and combined.
In another mixing bowl add the oil, buttermilk and vanilla.
In a mixing bowl beat together the eggs until light, creamy and fluffy. Then slowly add the oil mixture and the coffee mixture into the egg mixture until well combined.
Lastly add the dry ingredients and mix until combined.
Divide mixture into the cupcake liners, 3/4 full and bake in oven for about 15-18 minutes (depending on your oven).

Once the cake skewer comes out clean, the cupcakes are ready.

I always transfer them straight onto a wire rack to cool.

Once cool you can fill the cupcakes. To do this, I just take a little but sharp kitchen knife and cut out the middle. Once you have cut out the cake piece, inside the cupcake with look like a grater, perfect for filling with yummy chocolate.

Dark Chocolate Ganache

225g dark chocolate

2/3 c cream

2 tablespoons butter

Place the chocolate in a bowl and then gently heat the cream. Once the cream heated, pour over the chocolate and whisk until smooth and glossy. Then add the butter and whisk until combined.

I put the chocolate into the fridge to cool and thicken. Once the chocolate is thickened you can dollop spoonfuls into your decadent cupcakes.

Dark Chocolate Frosting

250g butter

75 g dutch cocoa

150ml a mixture of milk and cream

2 teaspoons vanilla extract

500g icing sugar

Beat butter for about 2-3 minutes until light and creamy. Had half the icing sugar, cocoa and half the milk/cream mixture. Beat again for another 2-3 minutes. Add the remainder of the icing sugar, milk/cream mixture and the vanilla extract. Beat until creamy.

You can add more or less icing sugar to the consistency you like.

Fill the buttercream into a piping bag and pipe onto your cupcakes.