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Chocolate mud cupcakes
Anneke Silva

Chocolate Mud Cupcakes

4 from 20 votes
These Chocolate Mud Cupcakes are a chocoholics dream. The cupcakes are rich and moist with a dense crumb. They are deeply chocolatey, but they are not sweet. The combination of semi sweet chocolate and Dutch Process Cocoa results in an intense chocolate taste. The sour cream and buttercream add a tang, while the espresso enhances the chocolate flavour. The dark chocolate ganache is velvety and rich, and beautifully compliments the cupcakes. These delicious cupcakes are simple to prepare and worth every.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 30 minutes
Total Time 1 hour
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Equipment Method

Ingredients
  

Double Chocolate Cake
  • 2 cups All Purpose Flour
  • 1 1/2 cups White Sugar
  • 1/2 cup Brown Sugar
  • 3/4 cup Dutch Process Cocoa Powder
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 2 Eggs room temperature
  • 1 cup Espresso room temperature
  • 3/4 cup Buttermilk room temperature
  • 1/2 cup Sour Cream room temperature
  • 1/4 cup Semi Sweet Chocolate 4 oz melted
Chocolate Ganache
  • 3 1/2 cups Dark Chocolate
  • 1 1/2 cups Whipping Cream
Chocolate Mud Cupcakes
  • 100 grams White Chocolate optional

Equipment

  • Large Muffin Pan
  • Parchment Muffin Wrappers
  • Kitchen Aid Mixer
  • Spatula
  • Heatproof Bowl
  • Small pot

Method
 

Double Chocolate Cake
  1. Pre heat oven to 350 F and line 24 muffin cups with parchment wrappers.
  2. Pour the dry ingredients into the bowl of your stand mixer. Make a well in the center.
    Pour the dry ingredients into the bowl of your stand mixer. Make a well in the center.
  3. Add all the wet ingredients and beat on medium for 4 minutes, then scrape down the sides of the bowl, then beat for another 2 minutes.
    Add all the wet ingredients and beat on medium for 4 minutes, then scrape down the sides of the bowl, then beat for another 2 minutes.
  4. Divide the cupcake batter evenly among the tins.
    Divide the cupcake batter evenly among the tins.
  5. Bake for 20 minutes until a toothpick comes out clean.
    Bake for 20 minutes until a toothpick comes out clean.
Chocolate Ganache
  1. Break the dark chocolate up and place in a heatproof bowl while you warm the cream in the small pot until very hot (but not boiling).
    Break the dark chocolate up and place in a heatproof bowl while you warm the cream in the small pot until very hot (but not boiling).
  2. Pour the scalding cream over the chocolate and leave for a few minutes to melt.
    Pour the hot cream over the chocolate and leave it to sit for one minute.
  3. Mix until smooth and allow to cool to room temperature while the cupcakes are cooling.
    Stir occasionally until your chocolate is entirely melted then take it off the heat to cool.
Chocolate Mud Cupcakes
  1. Once your cupcakes have cooled to room temperature, turn each one upside down and dip into the prepared ganache. Twist to coat, then flip and place to the side to set.
    Once your cupcakes have cooled to room temperature, turn each one upside down and dip into the prepared ganache. Twist to coat, then flip and place to the side to set.
  2. Drizzle with melted white chocolate if desired.
    Drizzle with melted white chocolate if desired.