Dreamy Chocolate Cupcakes with White Chocolate Ganache Recipe

Decadent chocolate cupcakes with white chocolate ganache deliver pure indulgence in every single bite.

Rich cocoa swirls through tender cake crumbs, creating a luxurious dessert experience.

The silky white chocolate ganache adds a creamy, dreamy layer of complexity to these irresistible treats.

Each cupcake promises a perfect balance of deep chocolate intensity and smooth, velvety topping.

Bakers of all skill levels can master this delightful recipe with ease.

The combination of dark and white chocolate creates a harmonious flavor profile that melts in your mouth.

Get ready to wow everyone with these show-stopping cupcakes that are guaranteed to become a new favorite.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Calories: 297 kcal

Servings: 13

Chocolate Cupcakes with White Ganache – Ingredients

• Dark Chocolate: Rich, intense flavor that deepens the cupcake's chocolatey essence, choose high-quality chocolate with at least 70% cocoa content.
• Butter: Adds moisture and richness, select unsalted butter for better flavor control.
• Cocoa Powder: Amplifies chocolate intensity, opt for Dutch-processed cocoa for smoother taste.
• Chocolate Chips: Provides extra chocolate bursts, use semi-sweet or dark varieties for balanced sweetness.

• Eggs: Binds ingredients and creates structure, select fresh room-temperature eggs for better mixing.
• Honey: Natural sweetener that enhances moisture, choose pure, unprocessed honey for best flavor.
• Sugar: Balances sweetness and helps with caramelization, use fine granulated sugar for smooth texture.
• Flour: Provides structure, use all-purpose flour for consistent results.
• Almond Powder: Adds nutty undertone and lightness, select finely ground almond meal.
• Baking Powder: Helps cupcakes rise and become fluffy, ensure it's fresh and not expired.

• Cream: Adds richness and smooth texture, select heavy whipping cream for best results.

Tools for Baking Chocolate Cupcakes with Ganache

• Electric Mixer or Whisk: Perfect for beating eggs and creating a smooth, airy mixture.
• Muffin Pan: Essential for shaping and baking individual cupcakes.
• Muffin Paper Cups: Prevents sticking and makes serving easy.
• Large Mixing Bowls: Needed for combining dry and wet ingredients separately.
• Bain-Marie or Microwave: Helps melt chocolate and butter gently.
• Cooling Rack: Allows cupcakes to cool evenly and prevent soggy bottoms.
• Knife: Used for checking cake doneness and trimming cupcake tops.
• Spatula: Great for folding ingredients and scraping batter into cups.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities.

Instructions for Chocolate Cupcakes with White Ganache

• Chocolate Base

Create a rich, velvety chocolate batter by gently melting dark chocolate with butter until smooth and glossy. Let the mixture cool naturally while preparing other ingredients.

• Egg Fusion

Whip eggs with golden honey and sweet sugar, blending them into a light, airy mixture that will give the cupcakes incredible texture and depth.

• Dry Ingredient Symphony

Combine flour, almond powder, cocoa, and chocolate chips in a soft blend, carefully folding the dry mixture into the egg base to create a luxurious batter.

• Liquid Harmony

Incorporate silky cream and the cooled chocolate-butter mixture, stirring gently to maintain the delicate balance of flavors and textures.

• Cupcake Transformation

Fill paper-lined muffin cups two-thirds full with the decadent batter, ensuring each cupcake will rise beautifully in a preheated oven at a gentle 165°C.

• Baking Magic

Bake for 15-18 minutes, watching for that perfect moment when a knife emerges clean, signaling perfectly cooked cupcakes with a moist, tender crumb.

• Cooling and Perfecting

Allow cupcakes to cool completely on a wire rack, trimming tops if needed to create a smooth canvas for the upcoming white chocolate ganache.

Frosting & Flavor Tips for These Cupcakes

• Warm white chocolate ganache slightly before pouring to create a smooth, glossy waterfall effect over cupcake tops.
• Swap almond powder with ground hazelnuts or pecans to introduce a rich, toasted flavor that complements dark chocolate beautifully.
• Prepare cupcake batter up to 24 hours in advance and store covered in the refrigerator for convenient baking when needed.
• Sprinkle crushed pistachios, chocolate shavings, or edible gold dust on top of ganache for an elegant and professional bakery-style presentation.
• Keep cupcakes in an airtight container at room temperature for 3 days or refrigerate for up to 5 days, bringing to room temperature before serving to restore soft texture.

Serve Up These Chocolate Ganache Cupcakes

• Pair with Creamy Delight: Serve these rich chocolate cupcakes alongside a scoop of vanilla ice cream for a classic flavor combination that melts in your mouth.
• Decorate with Flair: Sprinkle crushed almonds or chocolate shavings on top of the white chocolate ganache to add a crunchy texture and elegant presentation.
• Coffee Companion: Enjoy these cupcakes with a hot espresso or cappuccino to enhance the deep chocolate flavors and create a perfect afternoon treat.
• Festive Plating: Arrange the cupcakes on a beautiful cake stand or wooden board, garnished with fresh berries or mint leaves for a stunning dessert centerpiece.

Keep Chocolate Ganache Cupcakes Fresh

• Maximize Freshness: Store cupcakes in an airtight container at room temperature for up to 3 days, keeping them soft and moist.
• Freeze for Future Enjoyment: Wrap individual cupcakes in plastic wrap, then place in a freezer-safe container. They'll stay delicious for 2-3 months, perfect for unexpected sweet cravings.
• Refrigerate Ganache Carefully: Keep frosted cupcakes in the refrigerator for maximum 5 days. Let them sit at room temperature for 30 minutes before serving to restore their ideal texture and flavor.
• Prep Ahead with Confidence: Bake cupcake bases a day in advance, storing them uncovered at room temperature. Add white chocolate ganache just before serving to maintain the perfect consistency and prevent sogginess.

Velvety Chocolate Cupcakes With White Chocolate Ganache Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 38 reviews

• Total Time: 38 minutes
• Yield: 13 1x

Print Recipe

Pin Recipe

Description

Rich chocolate cupcakes with white chocolate ganache delight dessert enthusiasts with deep cocoa flavors and silky smooth topping. Bakers discover pure chocolate bliss through this elegant, simple recipe crafted to satisfy serious sweet cravings.

---

Ingredients

Scale 1x2x3x

• 3 eggs
• 80g (2.82 oz) granulated sugar
• 50g (1.76 oz) almond powder
• 35g (1.23 oz) dark chocolate
• 80g (2.82 oz) chocolate chips
• 80g (2.82 oz) flour
• 50g (1.76 oz) acacia honey
• 60g (2.12 oz) butter
• 15g (0.53 oz) unsweetened cocoa powder
• 4g (0.14 oz) baking powder
• 80g (2.82 fl oz / 80 ml) whole liquid cream
• 340g (11.49 fl oz / 340 ml) whole liquid cream (for ganache)
• 160g (5.64 oz) white chocolate (for ganache)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Preheat the oven to 330°F (165°C) and line a muffin tin with paper cupcake liners for smooth release.
2. Chocolate Base: Melt dark chocolate and unsalted butter using a double boiler, stirring intermittently to prevent scorching, then allow the mixture to cool to room temperature.
3. Egg Mixture: Whip eggs, honey, and granulated sugar until the mixture becomes pale and slightly aerated, creating a smooth, light foundation.
4. Dry Ingredient Fusion: Thoroughly combine all-purpose flour, ground almonds, unsweetened cocoa powder, baking powder, and chocolate chips in a separate bowl, ensuring even distribution.
5. Batter Assembly: Delicately fold the dry ingredients into the egg mixture, then gently incorporate heavy cream and the cooled chocolate-butter blend, mixing until just combined to maintain a tender crumb.
6. Baking Process: Fill muffin cups two-thirds full with batter and bake for 15-18 minutes, verifying doneness by inserting a knife that comes out clean.
7. Cooling and Finishing: Transfer cupcakes to a wire rack, allowing complete cooling, and trim tops if necessary to create a level surface for decorating.

Notes

• Chocolate Melting Technique: Use low, gentle heat when melting chocolate and butter to prevent burning and maintain smooth consistency.
• Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for better integration and smoother batter texture.
• Batter Folding Method: Mix dry and wet ingredients gently to preserve air bubbles, creating a lighter, more tender cupcake crumb.
• Precise Baking Time: Watch cupcakes carefully between 15-18 minutes; ovens vary, so start checking at 15 minutes to prevent overbaking.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 297
• Sugar: 22 g
• Sodium: 50 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg