Chocolate Cupcakes with Ganache Glaze

Name: Chocolate Cupcakes with Ganache Glaze
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 1 1/2 c. all-purpose flour; 3/4 c. granulated sugar; 1/3 c. unsweetened cocoa powder (not Dutch-process); 1/4 c. packed dark brown sugar; 1 tsp. baking soda; 1/4 tsp. kosher salt; 3/4 c. warm water; 1/2 c. mayonnaise; 1 tsp. pure vanilla extract; 1/2 tsp. espresso powder; 5 oz. bittersweet chocolate, finely chopped; 3/4 c. heavy cream; Sprinkles, for topping

Guess the secret ingredient.

By Joy ChoPublished: Apr 30, 2025

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chocolate cupcakes with ganache glaze. desserts.

mike garten

Yields:

12 serving(s)

Total Time:

1 hr

You’ll never guess the shortcut ingredient that gives these beautiful cupcakes their rich flavor and tender crumb: mayonnaise, which allows you to skip the eggs and oil. Nope, you can’t taste the mayo, and yes, they’re as scrumptious as they look!

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Ingredients

For cake

1 1/2 cups
all-purpose flour
3/4 cup
granulated sugar
1/3 cup
unsweetened cocoa powder (not Dutch-process)
1/4 cup
packed dark brown sugar
1 tsp.
baking soda
1/4 tsp.
kosher salt
3/4 cup
warm water
1/2 cup
mayonnaise
1 tsp.
pure vanilla extract
1/2 tsp.
espresso powder

For ganache

5 oz.
bittersweet chocolate, finely chopped
3/4 cup
heavy cream
Sprinkles, for topping

Directions

1. Step 1Make cake: Heat oven to 350°F. Line 12-cup muffin pan with cupcake liners.
2. Step 2In large bowl, whisk together flour, sugar, cocoa powder, brown sugar, baking soda, and salt until well combined with no clumps remaining. In medium bowl, whisk together warm water, mayonnaise, vanilla, and espresso powder until smooth. Make a well in dry ingredients and gradually whisk in mayonnaise mixture just until batter is smooth.
3. Step 3Divide batter among prepared muffin cups (filling about 60% of the way) and bake until toothpick inserted in center of cupcakes comes out clean, 20 to 22 minutes. Let cool in pan 10 minutes, then gently remove and transfer to wire rack to cool completely.
4. Step 4Make ganache: Place chopped chocolate in medium heatproof bowl. In small saucepan on medium, heat cream until just bubbling at edges. Pour hot heavy cream on top of chocolate; let sit 5 minutes, then whisk until melted and smooth. Dip cupcakes in ganache and top with sprinkles. Let set 30 minutes. Serve with any remaining ganache if desired.