Dark Chocolate Overload Cupcakes

Yea.... so these happened. There are cupcakes.... and then there are cupcakes. I have to say, these might very well be my best creation yet, and my most favorite cupcake. Like, ever. Dark chocolate is pretty much the ultimate dessert in my opinion. In any form. It's purest, as a bar, in cake form, melted into a dreamy ganache, or whipped into a fluffy velvety buttercream frosting. Soooo.... I just put all of those things together. In one cupcake. As in, heaven. I could keep singing their praises... or you could just go make them. Because I KNOW you'd be much happier with one of these babies in your hand.

Makes 12, but can easily be doubled.


For the cupcakes:

  • 1 1/8 C flour
  • 1 C sugar
  • 1/2 C unsweetened cocoa powder
  • 1/4 t espresso powder
  • 1 t baking soda
  • 1/4 t salt
  • 1 C cold water
  • 1/3 C canola oil
  • 1 T vanilla extract
  • 1 t white vinegar

For the ganache:

  • 4 oz 70% or bittersweet dark chocolate
  • 1/2 C plus 1 T heavy cream
  • 1 T unsalted butter



  • Preheat the oven to 350° and line a cupcake tin with liners.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking soda and salt.
  • In a medium-sized bowl, stir together the water, oil, vinegar and vanilla.
  • Slowly whisk the liquid ingredients into the dry ingredients, and mix well.
  • Fill the cupcake tins about 2/3 full, and bake for 18-22 minutes or until a tester comes out clean.
  • Cool completely before filling and frosting.


  • Chop the chocolate into very small pieces, and place in a bowl.
  • Bring the cream to a boil on the stove.
  • Once boiling, pour over the chocolate and let stand for one minute.
  • Slowly stir the cream and chocolate together until it's completely blended and glossy.
  • Add the butter and melt completely.
  • Place in the fridge, stirring every 5 minutes or so, until the ganache has thickened and is completely cool.
  • To fill cupcakes, cut a cone-shaped section out of the center of the cupcake and fill with a rounded teaspoon of ganache.
  • Put the cake piece back to "close up" the cupcake.
  • Frost the cupcakes with the best frosting ever, then top with a chocolate chunk.
  • Prepare for all-out chocolate gluttony!