Chocolate cupcakes with chocolate ganache

These indulgent and deliciously decadent chocolate cupcakes with chocolate ganache are perfect for the whole family to enjoy for an afternoon tea treat or dessert

  • 10 mins preparation
  • 20 mins cooking
  • Serves 12
  • Print
This recipe first appeared in Food magazine issue 75.
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  • 100 gram butter, softened
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 cup self-raising, gluten-free flour
  • 1/4 cup cocoa
  • 100 gram ground almonds
  • 50 millilitre milk
  • hearts to decorate
Chocolate ganache
  • 1 cup boiling milk
  • 1 cup chocolate, broken into small pieces


  • 1
    Preheat the oven to 160°C. Place 12 paper cases into a muffin pan.
  • 2
    Beat the butter and sugar together until the mixture is light and creamy. Add the eggs one at a time and beat well between each addition.
  • 3
    Sift in the flour and cocoa and add the almonds and milk. Stir the mixture until it is smooth, but don’t over-mix it.
  • 4
    Spoon the mixture evenly into the paper cases, filling them to just over half way.
  • 5
    Bake the cupcakes in the preheated oven for 20 minutes, or until they have risen and are springy to touch. Remove the cupcakes from the oven and set them aside to cool.
  • 6
    To make the ganache, pour the boiling milk over the chocolate and whisk until the mixture is perfectly smooth. Refrigerate the ganache for an hour, or until it is firm enough to pipe or spread on the cupcakes. Decorate the cupcakes with hearts or other romantic decorations.