Chocolate ganache cupcakes

Chocolate ganache cupcake recipe

Chocolate ganache cupcakesI have made these cupcakes so many times and not once have I taken a photo of them so that I could share them with you guys. I’m not quite sure how that’s happened but this time- for my mum’s birthday, I was determined. The recipe is adapted from The Great British Book of Baking (never one to steal a recipe without a proper credit!) and they really are the best around! I’m pretty fussy about cupcakes. I like them to be light as a feather, moist and most importantly super tasty.

These were made to take with to a picnic with my family to celebrate my mum’s birthday. Now, there are two things I am very thankful for.

No.1. That I spoke to my sister the night before to discuss arrangements as I was planning on making a Victoria Sponge cake and she had already made one, and

No.2. That I took photos of the cupcakes at home and not just at the picnic as planned. The reason? Because neither the fairy cakes nor the Victoria Sponge cake made the 30 minute car journey unscathed. The Victoria sponge went it’s own way in the container and the cupcakes did a bit of a dance and landed on each other. Chocolate gloop everywhere!

Did it matter? Not one little bit. All were devoured (including the banana cake and bread pudding that mum made too).

Chocolate ganache cupcakes


(makes 18 cupcakes)

350g soft butter

350g caster sugar

6 eggs

300g self raising flour

40g cocoa powder

1 tsp baking powder

4 tablespoons milk

For the Ganache topping

200g dark chocolate- broken into small pieces

200g crème fraise (or you can use whipping or double cream)

 How to make Chocolate Ganache cupcakes

  1. Heat your oven to 180 ºC. Line a cupcake tray with cases.
  2. Mix the butter and the sugar together until well blended (for about 2-3 minutes)
  3. Add the eggs slowly
  4. In a separate bowl sieve the flour, cocoa and baking powder. Stir it all together then mix into the butter and sugar mix.
  5. Add the milk slowly and blend.
  6. Spoon the cake mix into the cases till they’re ¾ full. Bake in the oven for 15-20 minutes or until they bounce back when pressed lightly with a finger.
  7. Leave the cakes in the tin for 3-4 minutes then remove from the tin and cool completely on a cooling tray.
  8. While they are cooling place the crème fraise in a bain marie (glass bowl set above a pan of boiling water) until it is hot, then remove from the heat.
  9. Place the chocolate in the crème fraise and stir continuously until all the chocolate has melted.
  10. Pour the chocolate ganache over the cupcakes till the cake is completely covered.  I found that popping the cakes back into the cooled cake tin helped keep the shape. Add any decoration (we used flowers- see them here) before the ganache sets then leave them to set overnight.
  11. Enjoy!


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EmmaMT from

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  1. igetakickoutofyou says:

    Oh Emma – they look gorgeous! Save some for me please! Cxxx

  2. hi Emma. where did you get your cupcake cases from

    1. EmmaMT from says:


      They’re from Talking Tables. I shoot a lot for them and they have the most gorgeous designs ever!


  3. Hi Emma can I just double check the amount of cupcakes this recipe makes please. I had a huge amount of mixture and filled 30 cupcake cases. I could easily have filled more only this was all I had in the way of trays so I actually had to overfill all of them. Needless to say they have risen higher than the cases and have formed domes so your lovely display with the ganache won’t be possible. I’ll still make it and hopefully it will pipe ok. Are you using extra large cupcakes trays or where have I gone wrong. Thanks Debbie

    1. EmmaMT from says:


      These make 18 cupcakes which are much bigger and deeper than fairy cake cases. I used a really straight up silicon tray so the cakes stayed quite upright and didn’t go out at the sides as they normally would have.
      As a general rule if I am doing a load of these and want them to look professional I tend to weigh each cupcake case as I fill it. Usually there is about 45-50g of cake mix per cupcake case but for these I use around 35g so that there is enough space to fill the cases with and keep them flat.

      This recipe will make 18 cupcakes and around 36 fairy cakes.

      If your cakes are doming too much try turning your oven down 5-10º’s. That usually helps.

      I hope that answered your question.


      1. Hi Emma

        Thanks so much for your reply, apologies for only responding now. It seems the size of my trays are the issue. Having said that they turned out great anyway and with the chocolate ganache they were gorgeous.

        I also made your 9 inch madeira and the one bowl chocolate cake and all turned out great. Thanks for sharing your recipes.


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