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Chocolate Cupcakes with Whipped Ganache Frosting

Whip the ganache as little or as long as you like, depending on how you prefer the consistency.

  • Prep:
  • Total Time:
  • Yield: Makes about 18
Chocolate Cupcakes with Whipped Ganache Frosting

Source: Martha Stewart Living, December 2011


  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • Salt
  • 2 large eggs
  • 3/4 cup low-fat buttermilk
  • 3/4 cup warm water
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract
  • 2 batches Whipped Ganache


  1. Preheat oven to 350 degrees. Line 18 to 20 cups of 2 standard (12-cup) muffin pans with baking cups. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.

  2. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.

  3. Divide batter among baking cups, filling each about two-thirds full. Bake until tops spring back when touched with a finger, 20 to 22 minutes. Let cool completely in pans set on wire racks.

  4. Place a mound of whipped ganache (about 3 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.

Cook's Note

Unfrosted cupcakes can be stored at room temperature for up to 1 day.

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