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Chocolate Drip Cupcakes

Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings

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.