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



Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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 Notes

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

Reviews (1)

178 Ratings
  • 5 star values: 34
  • 4 star values: 62
  • 3 star values: 45
  • 2 star values: 31
  • 1 star values: 6
Rating: 5 stars
Made it in a 9th pan it smelled fantastic! The frosting is to die for. Great recipe thanks Martha