How do I know when chocolate cupcakes are done baking?+
Cupcakes are done when they’ve risen nicely and the top feels springy if you touch it lightly. A clean toothpick or skewer inserted into the centre should come out with a few moist crumbs but not wet batter. If there’s batter on the tester, give them another minute or two and check again.
Why did my dark chocolate cupcakes turn out dry or dense?+
Dry or dense cupcakes usually mean the batter was over-mixed once the flour was added or they were baked too long. Mix just until the wet and dry ingredients are combined and watch the clock closely so you don’t overbake.
Can I make dark chocolate cupcakes ahead of time?+
Yes you can bake the cupcakes a day or two ahead and store them in an airtight container at room temperature. You can also freeze unfrosted cupcakes for up to three months, then thaw and frost them before serving.
Can I use coffee or espresso in dark chocolate cupcake batter?+
Yep adding hot coffee or a bit of espresso powder really deepens the chocolate flavour without tasting like coffee. An awesome tip that makes your cupcakes richer and more intense, so many bakers swear by it.
What kind of chocolate should I use for the ganache frosting?+
For a smooth, rich whipped ganache like in the photo, use good quality dark chocolate bars rather than chocolate chips. Dark chocolate with at least 60–70% cocoa melts more consistently and gives a deep flavour and glossy finish
How can I fix runny ganache that won’t thicken?+
If your ganache stays too thin, chill it in the fridge and check every 10 minutes until it firms up. Too much cream or lower-fat chocolate can keep it runny so next time use a slightly higher proportion of chocolate or less cream.
Do I have to wait for cupcakes to cool before frosting?+
It's definitely a good idea to wait until your cupcakes are completely cool before frosting. If you frost warm cupcakes the ganache can melt and slide off, leaving you with a mess instead of beautiful swirls.
