Chocolate Cupcake with Ganache
If there is a good cupcake recipe, using less time and kitchen utensils to make them, I am on it. This is one of them. Martha’s One bowl chocolate cupcakes. So easy and simple yet so yummy and divine. You only need a hand whisk, a bowl, and cup measurement. Less washing and cleaning always made my day a little bit brighter 
I made this few times already. The first time I made them was for my son’s third birthday. I used cream cheese frosting instead with a sprinkle of brown sugar on top and a burried strawberry inside the cupcake. The idea is from I Heart Cuppy Cakes, thank you They taste so much better with strawberry buried inside them. So fresh yet creamy and so sweet yet sour at the same time.
Ingredients for the cupcake
Recipe adapted from Martha Stewart, for details click here
- 3/4 cup unsweetened cocoa powder (I used Cadbury cocoa)
- 192 gr flour
- 300 gr sugar (I used 200 gr)
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt (I didn’t use this)
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tbsp safflower oil (I used canola oil)
- 1 tsp vanilla extract
Ingredients for Chocolate Ganache
- 454 gr good quality bittersweet chocolate, finely chopped (I used Nestle Dark Chocolate Buttons)
- 2 1/3 cups heavy cream
- 1/4 cup corn syrup
Instructions for the cupcake
- Preheat oven to 175 C. Line cupcake pan with paper liners; set aside.
- Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
- Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Divide batter evenly among muffin cups, filling each 2/3 full.
- Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.
- Transfer to a wire rack; let cool completely.
Instructions for the Chocolate Ganache
(click here for Martha Stewart way)
- Bring cream and corn syrup to a simmer over medium high heat.
- Add all of the chocolate to the mixture and let it stand, without stirring, until the chocolate begins to melt.
- Stir chocolate until smooth and let it cool down slightly before refrigerate.
- Put it in the fridge, it will continue to thicken over the time. Stir every 15 minutes until it reaches the right consistency.
- Don’t worry if the ganache becomes hard. Use the handheld mixer, and beat it up. They will be smooth and ready to be use again. They will be lighter in colour after beating though.
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!
Hi Linda! Great post. I was wondering – where did you buy the corn syrup from? I haven’t been able to find any in Australia.. I have used the liquid glucose from Coles though – is that the same thing?
Thanks!
Hi Christine, Yes I think they are the same thing according to Wiki
Cool, thanks for the tip
I just see a lot of American recipes online that ask for corn syrup and I think they’re technically the same thing but I think the liquid glucose seems to be a lot thicker than what I expected the corn syrup to be like.. If only they sold more US products here! I would love to try some of the recipes that ask for shortening.. sometimes butter just doesn’t work as a substitute every time!
Yes liquid glucose is way to thick, I was surprised and thought that I bought the expired product
Sometimes, I found it was really frustrating when you wanna try something new, but don’t have the resources here. It is really hard to find a baking store that carries a wide range of baking goodies.
Haha i know.. I feel the exact same way! I am hoping when they open a Cost Co in Auburn (I think it’s next year or sooner?) that they have a lot of US products! You’re right about finding baking stores… I find it hard to find them as well.. and when I do they’re quite expensive..
I am so exciting about Costco.. cant wait