Chocolate on Chocolate Cupcakes

24 cupcakes
55 min

By Marley Goldin on August 17, 2020 last updated on November 4, 2021

5 from 1 vote

This post may contain affiliate links. Please read my disclosure policy.

These moist and decadent Chocolate on Chocolate Cupcakes with airy ganache prove that there is no such thing as too much chocolate.

My motto has always been and will always be NEVER. ENOUGH. CHOCOLATE. And this rings true with these Chocolate on Chocolate Cupcakes. Because a moist and decadent chocolate cupcake is only made complete when topped with a perfectly piped pile of creamy chocolate ganache.


The key here is your favorite morning brew. Coffee works wonders in all things chocolate—enhancing their chocolatey flavor. You’ve seen me use this trick before in my Best Ever Fudgy Chocolate Brownies.


But these cupcakes incorporate both espresso powder and brewed coffee to really bring chocolate to the forefront.

Chocolate on Chocolate Cupcakes Tips and Tricks

Sifting Is Your Friend

I am admittedly guilty of skipping this step most of the time. It just seems like an extra frivolous step and I WANT CUPCAKES NOW.


But cocoa powder tends to get clumpy, and if you don’t sift it, you risk getting little bitter bits of dry cocoa powder—not the best surprise when biting into an otherwise perfect cupcake.


So strap on your apron, grab your sieve, and sift your little heart out! You’ll be glad you took the extra time to do it.

Wake Up and Cool The Coffee

If you’re completely reliant on your morning cuppa-joe like me, you may have iced coffee in the fridge at all times. But if your brewing an extra cup just for this recipe, make sure it is completely cool before adding it to your batter.


Pouring steaming hot coffee into your mixture could scramble your eggs or even curdle your mayonnaise. Stick it in the freezer for a couple of minutes in a pinch—that should do the trick!


Green tip: Both chocolate and coffee have big impacts on the environment in the way of deforestation. Look for UTZ or rainforest alliance certifications to make sure you are sourcing sustainable coffee and chocolate!

Ganache Plays By The Rules

Ganache is the simplest delight. And it’s consistent. Using a 1:1 ratio of chocolate to heavy cream will always yield a beautiful ganache. This recipe uses 1 & 1/2 cups of each, which will provide enough to generously frost 24 cupcakes.


But I’ve learned that not everyone agrees on how much icing is the perfect amount of icing. If you know you like less, maybe just use 1 cup of each. If you want heaping mounds of ganache, use 2 cups of chocolate and 2 cups of cream.


Go ahead! Sink your teeth into these Chocolate on Chocolate Cupcakes. And let us know how much you love them! And then, once you devour these, check out this Rich Vegan Chocolate Oreo Pie and Sinful Boozy Chocolate Mousse.


Because… NEVER. ENOUGH.CHOCOLATE.

Chocolate on Chocolate Cupcakes


These moist and decadent Chocolate on Chocolate Cupcakes with airy ganache prove that there is no such thing as too much chocolate.


Ingredients

Cupcakes

  • 1 & 1/2 cups granulated sugar
  • 3 large eggs
  • 2 tablespoons vanilla extract
  • 1/2 cup mayonnaise
  • 1/2 cup coconut oil, softened
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tablespoon espresso powder
  • 2 & 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup brewed coffee, cooled


Chocolate Ganache

  • 1 & 1/2 cups dark chocolate chips
  • 1 & 1/2 cups heavy cream


Directions

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine sugar, eggs, and vanilla extract.

Add mayonnaise and oil.

Sift dry ingredients into a separate bowl.

With mixer on low, add 1/3 of the brewed coffee into the wet mixture until fully integrated.

Keep the mixer on low and add 1/3 of dry ingredients to wet mixture.

Repeat steps 5 and 6 two more times until everything is fully combined.

Fill lined cupcake tin 3/4 of the way with batter.

Bake for 18-22 minutes. You’ll know they’re ready if you can stick a toothpick in and it comes out clean! Cool completely before adding ganache.


Chocolate Ganache

Heat cream in double boiler until just starting to simmer.

Remove from heat and add chocolate chips. Mix until fully combined. Put your ganache in the refrigerator to cool for about 2 hours.

Use hand mixer to whip ganache until nice and thick. Transfer to a piping bag and frost cupcakes.


Pro Tips

  • Make sure your brewed coffee is completely cooled before adding it to your cupcake batter.
  • Perfect ganache uses a 1:1 ratio of chocolate and cream. This recipe will make enough to frost 24 cupcakes pretty generously, but if you want more or less frosting, adjust accordingly.


Did you make this recipe?

Snap a pic and tag @marleysmenu on Instagram


This recipe taste as good as it looks?

Pin it and follow us @marleysmenublog on Pinterest


Love this recipe?

Like us on Facebook

Chocolate on Chocolate Cupcakes
Recipe details
  • 24  cupcakes
  • Prep time: 30 Minutes Cook time: 25 Minutes Total time: 55 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
Chocolate Cupcakes
  • 1 & 1/2 cups granulated sugar
  • 3 large eggs
  • 2 tablespoons vanilla extract
  • 1/2 cup mayonnaise
  • 1/2 cup coconut oil, softened
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tablespoon espresso powder
  • 2 & 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup brewed coffee, cooled
Chocolate Ganache
  • 1 & 1/2 cups dark chocolate chips
  • 1 & 1/2 cups heavy cream
Instructions

Chocolate Cupcakes
Preheat oven to 350 degrees Fahrenheit.
Combine sugar, eggs, and vanilla extract.
Add mayonnaise and oil.
Sift dry ingredients into a separate bowl.
With the mixer on low, add 1/3 of the brewed coffee into the wet mixture until fully integrated.
Keep the mixer on low and add 1/3 of dry ingredients to the wet mixture.
Repeat steps 5 and 6 two more times until everything is fully combined.
Fill lined cupcake tin 3/4 of the way with batter.
Bake for 18-22 minutes. You’ll know they’re ready if you can stick a toothpick in and it comes out clean! Cool completely before adding ganache.
Chocolate Ganache
Heat cream in a double boiler until just starting to simmer.
Remove from heat and add chocolate chips. Mix until fully combined. Put your ganache in the refrigerator to cool for about 2 hours.
Use a hand mixer to whip the ganache until nice and thick. Transfer to a piping bag and frost cupcakes.
Tips
  • Make sure your brewed coffee is completely cooled before adding it to your cupcake batter.
  • Perfect ganache uses a 1:1 ratio of chocolate and cream. This recipe will make enough to frost 24 cupcakes pretty generously, but if you want more or less frosting, adjust accordingly.
Marley's Menu
Want more details about this and other recipes? Check out more here!
Go
Comments
  • Iammacha Iammacha on Nov 30, 2021

    You say, 1 cup coffee, do you mean a full 8oz cup?

    • Marley's Menu Marley's Menu on Nov 30, 2021

      Hi there!


      I use a measuring cup to measure out one full cup of brewed coffee! But yes, 8 fluid ounces is equivalent to 1 cup.

  • Iammacha Iammacha on Nov 30, 2021

    I made these this morning. Made sure to weigh my flour and sift. I did do a few substitutes though. I didn’t have coconut oil so I used sweet cream butter and I didn’t have espresso powder so I tossed in a tbls of cinnamon. And for the coffee I brewed a super strong cup to add in. They turned out fantastic! Thanks for the great recipe. This is now my go to.

Next