Description
Moist chocolate cupcakes topped with glossy ganache and Valentine’s sprinkles. These rich and romantic cupcakes are easy to make and look totally bakery-level.
Ingredients
**Cupcakes**
1 cup all-purpose flour
1/2 cup Dutch-process cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 cup hot coffee or hot water
**Ganache Topping**
3/4 cup heavy cream
1 cup dark chocolate chips or chopped dark chocolate
**Optional Decorations**
Valentine’s sprinkles
Fresh raspberries
Edible glitter or gold flakes
Instructions
1. Preheat oven to 350°F. Line a 12-cup muffin tin with Valentine’s-themed liners.
2. In a bowl, whisk flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix eggs, sugar, oil, buttermilk, and vanilla.
4. Add dry ingredients to wet and mix until smooth. Stir in hot coffee or water.
5. Divide batter evenly into liners, filling about 2/3 full.
6. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
7. To make ganache, heat heavy cream until steaming. Pour over chocolate and let sit 2–3 minutes.
8. Stir until smooth and glossy, then let cool slightly to thicken.
9. Dip each cupcake top into ganache, let excess drip off.
10. Top with sprinkles or berries. Chill slightly to set. Serve and enjoy!
Notes
For deeper flavor, use espresso instead of hot water.
You can freeze cupcakes before dipping in ganache.
Ganache can be whipped for a soft frosting effect.
Store in an airtight container at room temp for 2 days or in fridge for 4–5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American