You know those desserts that look bakery-level but are secretly shockingly easy to pull off? These Chocolate Drip Cupcakes are exactly that. Moist chocolate cupcakes, a swirl of silky buttercream, and a glossy chocolate ganache drip that makes them look straight out of a pâtisserie window. They’re dramatic, decadent, and a very good excuse to play with your piping tips.
Perfect for birthdays, showers, date-night baking, or when you just want a cupcake that stuns.
If you’re a cupcake lover, don’t miss my Strawberry Shortcake Cupcakes or Salted Caramel Pretzel Cupcakes — both total crowd-pleasers!
✅ Quick Tip:
- ✔️ Let the ganache cool to a pourable-but-thick consistency before dripping — it should flow slowly, not run everywhere!
🍫 Ingredients
Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream
Chocolate Ganache Drip:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
📝 Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
3. Add buttermilk, warm water, oil, egg, and vanilla. Whisk until smooth and lump-free.
4. Divide batter evenly into liners, filling about 2/3 full. Bake 18–20 min or until a toothpick comes out clean. Cool completely.
5. Make the frosting: Beat butter until creamy. Gradually add powdered sugar, vanilla, and cream. Beat until light and fluffy.
6. Pipe frosting onto cooled cupcakes using a large round or star tip.
7. Make the ganache: Heat cream until steaming, then pour over chocolate chips. Let sit 2 min, then stir until glossy.
8. Let ganache cool 10–15 minutes. Drizzle over frosting with a spoon or use a squeeze bottle for perfect drips.
🎉 Serving Tips
- Add sprinkles, mini cookies, or gold leaf for a bakery finish.
- Display on a tiered stand for party wow-factor.
- Gift in clear cupcake boxes tied with ribbon.
🧁 Variations
- Salted Dark Chocolate Drip: Use dark chocolate and a sprinkle of sea salt.
- Nutella Core: Fill cupcakes with Nutella before frosting.
- Chocolate Strawberry: Add a slice of fresh strawberry under the frosting swirl.
🛠️ Troubleshooting
- Drip too runny? Ganache needs more cooling time.
- Frosting melting? Chill cupcakes before adding drip.
- Cupcakes sinking? Make sure baking soda isn’t expired and don’t overmix.
❄️ Storage Info
- Store cupcakes in an airtight container in the fridge for up to 4 days.
- Best enjoyed at room temp — let sit out 30 min before serving.
- Not freezer friendly once frosted and dripped.
Chocolate Drip Cupcakes
Ingredients
Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
Buttercream Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 –2 tbsp heavy cream
Chocolate Ganache Drip:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add buttermilk, warm water, oil, egg, and vanilla. Whisk until smooth and lump-free.
- Divide batter evenly into liners, filling about 2/3 full. Bake 18–20 min or until a toothpick comes out clean. Cool completely.
- Make the frosting: Beat butter until creamy. Gradually add powdered sugar, vanilla, and cream. Beat until light and fluffy.
- Pipe frosting onto cooled cupcakes using a large round or star tip.
- Make the ganache: Heat cream until steaming, then pour over chocolate chips. Let sit 2 min, then stir until glossy.
- Let ganache cool 10–15 minutes. Drizzle over frosting with a spoon or use a squeeze bottle for perfect drips.
Notes
- Add espresso powder to cupcake batter for richer chocolate flavor.
- Chill frosted cupcakes 10 minutes before dripping ganache to prevent melting.
