Delicious chocolate cupcakes with chocolate ganache- a treat for chocolate lovers, made without eggs! Decorate them for parties or potlucks with your favorite items.
Hey there, chocolate lovers! Today, I'm excited to share a recipe that's close to my heart and guaranteed to satisfy your sweet tooth: Chocolate Cupcakes with Chocolate Ganache. Made without eggs and decorated with a delicious chocolate ganache flavored with rum, this recipe is perfect for any celebration or just a cozy night in.
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I made these cupcakes for a party, and they were a hit. Most people love chocolate, and cupcakes are the perfect size for a party dessert. They are decadent, and the rum flavor is really nice.
Ingredients
Here is a description of the ingredients, but make sure you check the printable recipe card at the bottom of this article for full instructions.
For the Eggless Chocolate Cupcakes:
- All-Purpose Flour: The foundation of your cupcakes, providing structure to hold all the moist ingredients together.
- Granulated Sugar: Adds sweetness and helps in achieving a golden-brown crust on your cupcakes.
- Unsweetened Cocoa Powder: This is where the deep, rich chocolate flavor begins. Choose a good quality cocoa powder for the best flavor.
- Baking Soda: Acts as the leavening agent, helping your cupcakes rise and become fluffy.
- Milk: Moistens the batter, giving your cupcakes a soft texture. You can use almond milk instead of regular milk.
- Vegetable Oil: Keeps the cupcakes moist longer than if you were to use butter. You can use olive oil, sunflower oil, or canola.
- White Vinegar: Reacts with the baking soda to make your cupcakes light and airy. You can use apple cider vinegar or lemon juice, or you can even use buttermilk, the same amount as milk and vinegar.
- Vanilla Extract: Choose the best vanilla extract you can afford.
For the best frosting for chocolate cupcakes (ganache):
- Dark Chocolate Chips or Semi-Sweet: These are the heart of your ganache. The quality of the chocolate makes all the difference in flavor. Buy the best chocolate chips you can afford.
- Heavy Cream: Adds richness and creates the silky texture of the ganache.
- Rum Flavor: Infuses the ganache with a warm, aromatic flavor that pairs wonderfully with chocolate.
- Butter: Gives the ganache a glossy finish and smooth consistency.
Notes And Tips For Better Baking
- Choose Dark Chocolate Over Milk Chocolate: For the ganache, opt for dark chocolate instead of milk chocolate, as it can make a significant difference. Dark chocolate not only deepens the chocolate flavor but also offsets the sweetness of the cupcakes and provides a rich, more sophisticated taste.
- Avoid Overbaking: Watch your cupcakes closely as they bake. Overbaking can lead to dry, crumbly cupcakes. Remove them from the oven when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Eggless Recipe Benefits: This recipe is fantastic for those with food allergies or dietary restrictions that exclude eggs.
- Intensify The Chocolate Flavor with Coffee: Adding a teaspoon of instant coffee powder to the batter won’t give you a coffee-flavored cupcake but will intensify the chocolate flavor.
- Filling Cupcake Liners: When filling your cupcake liners, an ice cream scoop can be your best friend. It helps distribute the batter evenly, and your cupcakes will be uniform in size and bake consistently.
- Cooling Before Frosting: Allow your cupcakes to cool completely on a wire rack before adding the ganache. Frosting, while the cupcakes are still warm, can cause the ganache to melt and slide right off.
- Ganache Consistency: If your ganache is too firm after chilling, let it sit at room temperature for a bit before whipping.
Decorate your cupcakes
Once your cupcakes are cool, frost them with the fluffy ganache and add your favorite decorations to make them festive! Use a piping bag or a spatula!
How to store your eggless chocolate cupcakes
At Room Temperature: Keep frosted cupcakes in an airtight container for up to 2 days.
In the Refrigerator: Store in an airtight container for up to 5 days. Let sit at room temperature for about an hour before serving.
For Freezing: Wrap unfrosted cupcakes individually in plastic and freeze for up to 3 months. Thaw in the fridge overnight and bring to room temperature before frosting.
Storing Ganache: Keep in the refrigerator in a sealed container for up to a week. Warm to room temperature and re-whip before using.
More cupcake recipes
If you enjoyed this recipe, check out these other cupcake recipes available on the site.
- Pumpkin Cupcakes With Cream Cheese Frosting
- Orange Mascarpone Cheese Cupcakes
- Best Gluten-Free Chocolate Cupcakes With Chocolate Ganache
📖 Recipe
Eggless Chocolate Cupcakes With Chocolate Ganache
Ingredients
Chocolate Cupcakes:
- 1 ½ cups all-purpose flour
- ¾ cups granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup milk
- ¼ cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
Chocolate Ganache:
- 1 cup dark chocolate chips or semi-sweet
- ¾ cup heavy cream
- 1 teaspoon rum flavor
- 1 tablespoon butter
Instructions
Chocolate Cupcakes:
- Preheat oven to 350F. Line a 12 cup muffin pan with paper liners or a 24 mini muffin pan.
- In a large mixing bowl, stir together the dry ingredients, flour, sugar, baking soda, and cocoa powder.
- Add the wet ingredients, milk, oil, vinegar, and vanilla.
- Beat with a whisk or electric hand mixer just until well incorporated.
- Spoon the cupcake batter into the prepared muffin tin, filling the cups about ¾ full.
- Bake in the preheated oven for about 18-20 minutes if you use regular cupcake size and only 15 minutes(check them around the 12-minute mark) for the mini cupcakes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the pan and place them on a cooling rack to cool completely before frosting or decorating.
Chocolate Ganache:
- Place the chocolate chips in a medium bowl.
- In a small saucepan heat up the heavy cream closer to the boiling point.
- Pour over the chocolate and let it sit for 2 minutes without touching it.
- Add the butter.
- Take a spatula and mix the chocolate together with the heavy cream until completely smooth.
- Add the rum flavor.
- Let it cool in the kitchen, then in the fridge for 1-2 hours.
- When ready to use, beat it well with a mixer at low speed until fluffy.
- Decorate the cooled cupcakes.
Notes
- Ganache Thickness: If your ganache is too thick after chilling, let it sit at room temperature for a bit before whipping to achieve a fluffy consistency.
- Decorating: For a neat presentation, use a piping bag and tip to apply the ganache to the cupcakes. For an extra touch, add sprinkles, edible glitter, or a dusting of cocoa powder.
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
Nutrition
Published initially in 2016 and republished with new text and images in April
Dee F. says
Can I use Myers dark rum instead of rum flavoring? If so, how much?
The Bossy Kitchen says
Hi Dee, I never used Myers dark rum in this recipe, but you can try and see what happens. If you put too much, you will end up with a runny frosting and too "boozy". However, you can start with 2 tablespoons and go from there.Don't serve these cupcakes to kids if you add alcohol! 🙂
Cristina says
Excellent cupcakes and easy to make. I used the cream cheese frosting from this same blog and the combination was very good. Everybody loved them, I highly recommend these cupcakes.
The Bossy Kitchen says
Cristina, so happy you enjoyed the cupcakes! The cream cheese frosting is really good as well, and I am happy you combined them to make your own fabulous cupcakes! Thank you for visiting!