Chocolate Ganache Flower Cupcakes

Name: Chocolate Ganache Flower Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup buttermilk; ½ cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 cup heavy cream; 8 oz semisweet chocolate, chopped; 1 tbsp unsalted butter; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tbsp heavy cream; 1 tsp vanilla extract; Food coloring (optional)

Highlighted under: Sweet Treats

I absolutely adore these Chocolate Ganache Flower Cupcakes! The rich chocolate flavor combined with the luscious ganache is simply irresistible. Each cupcake is a little work of art, topped with beautifully piped frosting that resembles delicate flower petals. They are perfect for any celebration or just a special treat to enjoy at home. I find that using high-quality cocoa powder really enhances the chocolate flavor, making each bite a deliciously indulgent experience.

Created by

Emma Johnson

Last updated on 2026-02-07T18:06:27.907Z

When I first made these cupcakes, I could hardly contain my excitement as I watched the ganache pour over the tops. The glossy finish is not just for looks; it adds an incredible richness that makes each cupcake a delight. I learned that letting the ganache cool slightly before pouring ensures a smooth pour without overwhelming the cupcake.

Perfecting the flower design took a few tries, but I found that using a star tip for the frosting made all the difference. The key is to create delicate layers that mimic the look of real flowers. These cupcakes aren't just desserts; they are a joy to create and share!

Why You Will Love These Cupcakes
Decadent chocolate flavor complemented by silky ganache
Beautiful floral design that impresses at any occasion
Perfectly moist cupcakes with a rich texture

Understanding Ganache

Ganache is a versatile element of baking that can enhance the flavors of your desserts. In this recipe, the semisweet chocolate used creates a rich, creamy texture that beautifully complements the chocolate cupcakes. The key is to allow the ganache to cool slightly before dipping; this helps it set better on the cupcakes and prevents them from becoming soggy. Stirring in the butter adds a lovely sheen and extra silkiness to the final product.

If you'd like to experiment with flavors, consider infusing your heavy cream with espresso or vanilla before adding the chocolate. This can elevate the ganache’s flavor profile, creating a more complex taste experience that pairs wonderfully with the sweetness of the cupcakes. Just be sure to strain it after heating to remove any solid bits before mixing in the chocolate.

Perfecting Your Frosting Technique

Piping frosting can seem intimidating, but with practice, it becomes easier and a fun way to express creativity. Use a star tip for the flower effect, ensuring your frosting is at the right consistency—it should be fluffy and hold peaks without being too stiff. If it feels too soft, adding a little more powdered sugar will help achieve the desired texture. Conversely, if it’s too thick, a teaspoon of heavy cream can loosen it up without sacrificing flavor.

When piping, start from the center of the flower and spiral outward to create petals. Practice on parchment paper if you're nervous. It’s important to work quickly; the frosting can start to soften, especially in warm conditions. If you encounter difficulties, refrigerating your piping bag briefly can help firm up the frosting and make it easier to handle.

Ingredients

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract

For the Ganache

1 cup heavy cream
8 oz semisweet chocolate, chopped
1 tbsp unsalted butter

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
Food coloring (optional)

Make sure to get high-quality ingredients for the best results!

Instructions

Prepare the Cupcakes

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Combine the wet and dry ingredients, mixing until just combined. Fill each cupcake liner 2/3 full with batter and bake for 15 minutes or until a toothpick comes out clean. Let cool completely.

Make the Ganache

In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth. Mix in the butter until fully combined. Allow the ganache to cool slightly before using.

Prepare the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with heavy cream and vanilla. Beat until light and fluffy. If desired, add food coloring to achieve your desired shade.

Decorate the Cupcakes

Dip the top of each cooled cupcake into the ganache, allowing the excess to drip off. Once set, use a piping bag fitted with a star tip to pipe the frosting in the shape of flowers on top of the ganache. Get creative with your piping for a beautiful finish!

Enjoy your cupcakes with friends and family!

Pro Tips

For an extra touch, sprinkle some edible glitter or chocolate shavings on top of the frosting.

Storage Tips

Storing these cupcakes correctly is crucial to maintaining their freshness and flavor. If you’re making them ahead of time, keep them in a single layer in an airtight container at room temperature for 1-2 days. For longer storage, place them in the refrigerator, but ensure they are wrapped well to prevent drying out.

To enjoy them later, the frosted cupcakes can be frozen, but I recommend freezing them unadorned first. Wrap them tightly in plastic wrap and again in aluminum foil to prevent freezer burn. They can last up to 2 months in the freezer. When ready to serve, allow them to thaw in the refrigerator overnight, then frost them with your freshly made ganache and buttercream.

Ingredient Substitutions

If you're looking for a dairy-free option, substitute the buttermilk with a plant-based milk combined with a teaspoon of vinegar or lemon juice to mimic the acidity of buttermilk. For the frosting, you can use vegan butter and a non-dairy milk in place of heavy cream, which works surprisingly well while still providing a creamy texture.

Cocoa powder plays a key role in this recipe, so if you're out of unsweetened cocoa, processed cocoa can replace it but will yield a milder chocolate flavor. For those with a gluten intolerance, a 1:1 gluten-free flour blend can work as a substitute for all-purpose flour in the cupcakes, ensuring that everyone can enjoy them.

Questions About Recipes

→ Can I use dark chocolate instead of semisweet for the ganache?

Absolutely! Dark chocolate will give a richer flavor to the ganache.

→ How should I store these cupcakes?

Store them in an airtight container at room temperature for up to 3 days.

→ Can I make the batter ahead of time?

It's best to bake the cupcakes right after mixing the batter for the best texture.

→ What if I don't have buttermilk?

You can substitute buttermilk with milk mixed with one tablespoon of vinegar or lemon juice.