Super Fudgy Chocolate Cupcakes with Chilli Chocolate Ganache

These mind-blowing chocolate cupcakes are light, fudgy and moist cupcakes and are topped with a spicy chilli chocolate ganache . They are made using the one-bowl method with no mixer required making these the easiest chocolate cupcake recipe ever! Small-batch recipe included.

AUTHOR : KHUSHALI PATEL

PREPARATION TIME: 1 hour 30 minutes
BAKING TIME: 30 minutes
TOTAL TIME: 2 hour

*For the best results, read the entire post & follow the instructions.

What do these fudgy chocolate cupcakes taste like?

These cupcakes are fudgy, moist, and chocolatey because the batter is made with a mixture of melted pure chocolate & butter. Just like brownies!
The chilli chocolate ganache is rich and creamy with a sudden hit of chilli right at the end making it a cupcake that is full of surprises.

Why are these the best fudgy chocolate cupcakes?

Flavourful

These cupcakes are extremely chocolatey and surely become your favourite chocolate cupcakes especially if you love chocolate. It is not overly sweet which is a plus point as the chocolate flavour is intense. The chilli from the ganache gives a nice kick of spice at the end.

Texture

The texture of the cupcakes is what sets these apart. The cupcakes are light and moist without being dense. They are fudgy and fluffy at the same time and the creamy chilli chocolate ganache just adds to the fudginess.

Quick & Easy

These cupcakes take just about 2 hours to make from scratch. The chocolate fudge cupcakes and chilli chocolate ganache are made using what I call the one-bowl technique.

Want to take the first step towards developing an intentional habit that jump-starts your baking experience?

Download the *free* guide on how to line your baking pans like a pro by subscribing to my email list.

P.S. you will also get access to my Facebook group where I will share exclusive content only with you.

Key Ingredients in the fudgy chocolate cupcakes and chilli chocolate ganache

Pure dark chocolate & unsweetened cocoa powder

The chocolate cupcakes and chilli chocolate ganache are made with 54% pure dark chocolate. Not only that, the cupcakes are also made with unsweetened cocoa powder that makes the cupcakes even more chocolatey.

To know and understand the different types of chocolate, don’t forget to read this post.

Red Chilies

You might be wondering why I used red chillies rather than chilli powder. I found that using red chillies gave a more authentic flavour and a lovely sweet and spicy flavour.

It also did not affect the texture of the ganache unlike chilli powder that can make the ganache grainy. I recommend using fresh or dried local red chillies that are medium to strong in spice.

Milk and instant coffee powder

You might be thinking to yourself, are cupcakes better with milk or water?

Most of the chocolate cupcake recipes use water and coffee powder to boost the chocolate flavour. But these cupcakes take it to another level by adding milk and coffee powder.

Why?

Well milk is made up of water, fat and milk solids. The milk solids and fat help to boost the flavours of the coffee and provide moisture to the cupcakes rather than water that just provides structure.

Unsalted Butter and Oil

As oil lacks flavour, I used a mixture of butter and oil to provide flavour from the butter and just enough oil to help moisten the cupcakes. As these fudgy chocolate cupcakes are made with oil and butter, the cupcakes are not oily.

Yoghurt

This recipe is made with melted butter rather than softened butter which means that there is a lack of structure.

What I mean by that is that when soft butter is used in a recipe, creaming helps to aerate the dough and also provide a nice structure to the baked dish.

But as we are using melted butter in the recipe, it doesn’t provide any structure.

So, I replaced some of the butter with yoghurt that provides structure, moistness and flavour to the cupcakes.

Heavy cream and soft unsalted butter

The ganache uses heavy cream and soft unsalted butter to provide a nice structure and softness to the ganache that makes it very fudgy without being heavy.

All-Purpose Flour, Baking Powder and Baking Soda

These cupcakes have a much higher quantity of moist ingredients so adding all-purpose flour helps give a stronger structure to the cupcakes.

Because of the high moist ingredients there is a chance of the cupcakes being dense, so to ensure that does not happen, I used a mix of baking powder and baking soda.

06 tips to make the best fudgy chocolate cupcakes

Use pure chocolate

I can’t say this enough. Always use pure dark chocolate while baking as it not only provides a creamy texture to the baked dish but also gives the best flavour possible.

Not convinced?

Head to this post here where I compare common types of chocolate to see which gives a better result.

Remember to always chop your chocolate before using so it melts faster and evenly.

Weigh your ingredients

Have you ever wondered why measuring cups are most commonly used by bakers when it’s known that baking is a science and accuracy is crucial?

I recommend using a weighing scale always while baking because it instantly removes the worry of something going wrong.

Read this post to understand why you should use weighing scales for baking.

Use an oven thermometer

Sometimes while preheating your oven, the temperature you have set and the actually temperature of the oven cavity can be completely different. So, I recommend investing and using a good-quality oven thermometer.

As this recipe uses melted butter, if the oven is not at the right temperature, the cupcakes can easily sink after baking making it very important to bake it on a much lower temperature.

If you would like more tips about understanding your oven to avoid anything from going wrong head to this post here.

Gently fold your dry ingredients into the cupcake batter

Creaming your butter and sugar aerate the batter. But when you use melted butter, whisking helps to aerate the batter. If you over-mix or vigorously fold your batter, you will lose all the aeration making the cupcakes dense.

Bake the cupcakes immediately

As these cupcakes use baking powder and baking soda, it is important to bake the cupcake batter immediately so that the cupcakes rise evenly without doming or sinking. I recommend preheating the oven in advance and keeping all the ingredients and baking tins ready to go.

Avoid overheating the cream

Chocolate can burn easily when hot ingredients are adding in. For this reason, avoid overheating the cream. The cream is ready to be mixed it when it just reaches a boil (gentle bubbles begin to form).

How to pipe chocolate ganache?

Chill the cooled ganache for about 45 minutes stirring well in between for the right pipeable ganache.
While the ganache is in the refrigerator, prepare your pipping bag by putting the piping tip of your choice into the piping bag.
Cut the piping bag just as much as the piping tip fits in firmly into the hole.
Transfer the piping bag into a tall glass.
The ganache is ready when you scrap of the ganache and its fluffy and hold its structure well.
Using a small spatula gently transfer a little of the ganache by scraping it gently on the side of the glass.
Fill only half the piping bag with ganache as it will be much easier to pipe as the frosting won’t come out from the back.
Use a rubber band to secure the frosting in the piping bag.
Use firm pressure to pipe the frosting onto each cupcake.

Frequently Asked Questions

My chocolate did not melt completely when I added the cream. What can I do?

This can happen when the cream isn’t hot enough or your kitchen was way too cold making the cream cool much faster. After pouring your cream into the chocolate always let it sit for a few minutes. I like covering the bowl with a lid to ensure that the steam does not escape. However, if the chocolate hasn’t melted completely, you can always heat it over a double boiler on low heat until just melted.

Why did my ganache seize?

After you add the hot cream into the bowl with the chocolate, cover it with a lid to let it melt. But while removing the lid its important to make sure the water from the steam does not fall into the chocolate as it may seize. You can gently pick up the lid rather than sliding it along the bowl.

Why did my cupcakes sink in the middle?

Cupcakes can sink when either the cupcake liner was overfilled or the oven was way too hot. I recommend weighing your cupcake batter till just above half-full for these cupcakes and using an oven thermometer.

These cupcakes however, do not dome while baking. They have flat tops because they are fudgy and moist.

How to make kid-friendly chocolate cupcakes?

Chocolate is a child’s favourite treat and these cupcakes are just right for baking with your child. Its easy and require basic ingredients. But don’t forget to skip the chilies.

Can I make a small-batch chocolate cupcake recipe?

Yes! I have given a separate recipe for making just 4-5 cupcakes in the recipe card notes.

How can I make even cupcakes?

I always recommend weighing your cupcake batter into each cup for an even bake. But for this recipe you can fill in the cupcake batter just a little over half-full.

Step-by-step instructions

Fudgy Chocolate Cupcakes with Chilli Chocolate Ganache

Khushali Patel

Print Recipe Pin Recipe

Prep Time 1 30

Baking Time 30

Total Time 2

Course Dessert

Servings 15 cupcakes

Equipment

01 Weighing Scale
01 Chopping board and knife
02 12-cup muffin tins
15 Standard cupcake liners
01 Saucepan
01 Strainer
01 Sifter
Bowls
Whisk
Spatula
Plastic wrap
Spoons

Ingredients

Fudgy Chocolate Cupcakes

130 grams All-Purpose Flour
20 grams Unsweetened Cocoa Powder
06 grams Baking Powder
03 grams Baking Soda
03 grams Salt
100 ml Whole Eggs
50 ml Whole Milk
03 grams Instant Coffee Powder
50 grams Yoghurt
100 grams Unsalted Butter chopped
150 grams 54% Chocolate or more* chopped
30 grams Flavourless Oil
05 ml Pure Vanilla Extract
75 grams Castor Sugar
75 grams Brown Sugar
Chilli flakes, as required to garnish

Chilli Chocolate Ganache

190 ml Heavy Cream (30% or more fat content)*
15 nos Fresh or Dried Red Chillies* or to taste, chopped
245 grams 54% Dark Chocolate chopped
100 grams Unsalted butter, softened* chopped

Instructions

Preparation

For the fudgy chocolate cupcakes -
Weigh the chopped butter and chopped chocolate in a bowl. Melt over a double boiler or microwave. Set aside to cool.
Weigh the all-purpose flour, cocoa powder, baking powder, baking soda and salt. Stir well to combine and then sift.
Weigh the eggs and vanilla. Whisk with a fork till just combined.
Weigh the milk and coffee powder. Stir and then set aside for the coffee to dissolve completely.
Weigh the yoghurt and oil in a small bowl.
Weigh the brown sugar and castor sugar in another bowl.
For the chilli dark chocolate ganache -
Weigh the heavy cream in a saucepan.
Chop fresh or dried red chillies and transfer them into the saucepan.
Let the flavours of the chilli infuse into the cream for 20 minutes or till the cupcakes are in the oven.
Weigh the chocolate in a bowl and set it aside.
Let the butter come to the right texture and temperature while you prepare the chocolate cupcakes. Chop into even cubes once its softened and set aside.

Method

For the fudgy chocolate cupcakes -
Preheat the oven to 160°C and line 2 12-cup muffin trays with cupcake liners.
Whisk the melted chocolate & butter mixture till combined.
Add in the sugars into the melted butter and chocolate mixture till combined well.
Whisk in the eggs and vanilla till just combined. The mixture will be thick.
Once the eggs are completely incorporated, whisk in the milk, coffee, yoghurt and oil mixture till just combined.
Using a spatula, gently fold in the dry ingredients.
For even cupcakes -
Put the bowl with the cupcake batter onto a weighing scale.
Bring the weighing scale to zero.
Scoop 52g of batter(a little over halfway full) into each cup scraping the spoons well before scooping more cupcake batter for the next cupcake. Don't overfill.
Bake the cupcakes for about 22-25 minutes or till the centre of the cupcake springs back when touched.
Allow them to cool in the pan for 10-15 minutes.
After that transfer them to a cooling rack or tray to cool completely before frosting.
For the chilli dark chocolate ganache -
After the heavy cream and chilli have infused for about 20 minutes or so, gently heat the cream stirring continuously, on low heat till just boiled or till the cream starts bubbling gently.
Using a strainer, strain the of cream into a bowl placed on a weighing scale. You will need 145ml of the cream (120ml for the small-batch recipe).
Then quickly transfer the cream onto the chocolate and let it rest covered till the chocolate dissolves about 5 minutes.
After 5 minutes, gently whisk the chocolate and cream till combined well.
If the chocolate doesn't melt completely, you can place the chocolate ganache on a double boiler and heat the ganache on a low flame.
Add in the soft yet firm butter till completely melted or emulsified.
Cover the ganache with plastic wrap touching the ganache to avoid any skin from forming.
Chill in the refrigerator till firm, about 30 minutes.

Decorating the cupcakes

For the best results, I recommend chilling the cupcakes & ganache for a minimum of 30 minutes or overnight. If you chill the ganache overnight, make sure to let the ganache soften before using.
After 30 minutes or till the ganache is firm (pipeable consistency), stir the ganache well and fill the ganache into a piping bag fitted with a piping tip of your choice.
Pipe each cupcake with ganache generously.
Sprinkle chilli flakes on each cupcake to decorate.
Enjoy!

Notes

Heavy cream - Use heavy cream with a fat content of 30% or more. The recipe calls for 190 grams of heavy cream but uses only 145 grams as the heavy cream reduces during infusion and straining. 120ml for the small batch recipe.

Unsalted Butter - I recommend bringing your butter to the right texture & temperature by leaving it in its original packaging. You can remove its packaging after the time (mentioned below) has passed:

Hot kitchen - keep the butter on your kitchen counter away from direct sunlight for about 15 minutes. then check the texture of the butter. I always weigh my recipe when the butter is still reaching its ideal texture to avoid the butter from becoming too soft.
Cool kitchen - bringing butter to the ideal texture might take longer for you. I recommend living it out at room temperature for about 30 minutes. After 30 minutes you can check the texture. If it's not there yet, wait for 15 minutes during which you can weigh out the ingredients for the recipe. The time can differ according to how cold it is. The butter has reached its right texture when you poke the butter but it will resist your finger, and you will have to put a bit of pressure to make a dent. The butter will also be a little cool to the touch. This is when your butter is ready to be used for baking.
Dark Chocolate - I recommend using pure dark chocolate that is anything between 45% - 55% for the best flavour. I used Callebaut's 54% dark chocolate callets for this recipe.
Red Chillies - I recommend using any red chilli, fresh or dried, that is spicy. Spicier the better as it will give a nice flavour to the ganache.
Storage Instructions
1. Frosted fudgy chocolate cupcakes with chilli chocolate ganache can be stored in the refrigerator especially if the weather is warm for a week. Thaw at room temperature before consuming.
2. Store the ganache in an air-tight container with plastic wrap touching the ganache to avoid a skin from forming for a week.
3. Prepared cupcakes can be kept at room temperature away from direct heat for about 2 hours. I recommend refrigerating after 2 hours to preserve the freshness.
Make Ahead Instructions
1. The cupcakes and ganache can be prepared a day in advance. Store them under refrigeration overnight and thaw the cupcakes and puree before using.
Freezing Instructions
1. Unfrosted cupcakes can be frozen for 2 months. Thaw overnight in the refrigerator and then at room temperature till soft.
2. I do not recommend freezing the chocolate ganache.
Ingredient Substitution & Weighing Guide - Read it here

Small-batch recipe (05 cupcakes) -

Fudgy Chocolate Cupcakes	Quantity
All-Purpose Flour	43
Unsweetened Cocoa Powder	7
Baking Powder	2
Baking Soda	1
Salt	1
Whole Eggs	33
Milk	17
Instant Coffee Powder	1
Yoghurt	17
Unsalted Butter, Melted	33
54% Chocolate, Chopped*	50
Flavourless Oil	10
Pure Vanilla Extract	1
Castor Sugar	25
Brown Sugar	25

Chilli Chocolate Ganache	Quantity
Heavy Cream, 35% fat content	165
Fresh or Dried Red Chillies, chopped*	15
54% Dark Chocolate, chopped	200
Unsalted butter, softened	80

Keyword baking recipes

Have you tried this recipe?

I Love To See Your Creations Of My Recipes! Don’t Forget To Tag Me @thelaughingbutter Or Use #thelaughingbutter To Be Featured

Follow me on Instagram

Begin your baking journey that is full of support and
happy vibes

Join my email list and get ✨instant✨ access to the laughing butter community where I will share exclusive content with you that I do not share anywhere else.