More Great Recipes: Birthday | Cake | Chocolate | Christmas

Dark Chocolate Cupcake with Chocolate Ganache

User Avatar
Member since 2014
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 12-18 | Prep Time 20 min | Cook Time 30 min

Why I Love This Recipe

These dark chocolate cupcakes, decorated with Christmas sprinkles will look beautiful on the holiday table and holiday parties. Don't mind the holiday decorations as this would be a delicious cupcake at birthdays and all year round.

Ingredients You'll Need

2 cups Mama's Almond or Coconut Blend Flour
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. xanthan gum
1/2 cup dark chocolate cocoa

3/4 cup butter or dairy free butter, room temp.
1 1/4 cup sugar
2 tsp. vanilla
3 eggs
1 1/4 cups milk (dairy, rice, nut, soy)

1 cup chocolate chips or white chocolate chips

Ganache Topping
1 cup semi-sweet chocolate chips
3/4 cup heavy cream

Mousse Topping
2 cups heavy cream
1/4 cup sugar
1/4 tsp. plain gelatin powder1.5 or 3 bars of semi-sweet baking chocolate
1/4 cup butter


Preheat oven to 350 °. Put desired cupcake liners in cupcake pan.

In a small bowl, combine flour, baking powder, salt, xanthan gum and cocoa. Mix and set aside.

In a mixing bowl, cream butter. Add sugar and vanilla and mix well. Scrape down sides of bowl. Add one egg at a time, mixing well after each addition. Scrape down sides of bowl. Alternate adding flour and milk until all ingredients are combined. Mix for about 1 minute until well combined.

Fill cupcake liners 3/4 full. Bake for 25 minutes or until cupcakes bounce back when touched.

Ganache Directions

Using double boiler, melt chocolate. When chocolate is melted add cream and mix well and stir constantly until well combined and shiny.

Dip the top of cooled cupcakes into the ganache, covering the entire top. Sprinkle with desired sprinkles.

Mousse Directions

Pour cream into mixing bowl and add sugar. Mix, using the wire whisk attachment, until the cream turns to thick whipping cream. Remove 1/4 cup of cream and add to bowl. Sprinkle 1/4 tsp. plain gelatin onto the cream. Mix and set aside. Meanwhile, place whipping cream, bowl and all into refrigerator.

Meanwhile, using double boiler or microwave at 50% power, melt chocolate squares with butter. Remove from heat and cool for about 10 minutes.

Bring out the whipping cream bowl and attach it to mixer, again with wire whisk. With mixer on low speed, slowly pour in chocolate mixture. Mix well to combine. If you have time allow mousse to set up in refrigerator for 30-40 minutes before piping onto cupcakes. Or pipe onto cupcakes and place cupcakes in freezer for 10-15 minutes to set up.

Questions, Comments & Reviews

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot -- here to help with all your cooking questions -- anytime and instantly!

Way beyond a chatbot, I can seamlessly interact with our recipes and cookbooks, making modifications a breeze.

While you’re here, check out the BakeBot AI Recipe Maker in the menu bar and watch me whip up new recipes (even scan old recipe cards) effortlessly!
Want to create a recipe? Try our BakeBot AI Recipe Maker!