Dark Chocolate Cupcakes with Chocolate Chambord Ganache

If you’ve been following me, you know that February is just insane for me. From work to home I’m running on five cups of coffee a day and resting on about 4hours of sleep each evening. Just when work finally stands down, my personal life begins to rev up to an intensity that parallels a thoroughbred at the Kentucky Derby.

Dark Chocolate Cupcake with Chocolate Chambord Ganache BakersRoyale WM 1024x7681

Dark Chocolate Cupcake with Chocolate Chambord Ganache

I’m on the last lap though-only two more birthdays to go. The next birthday belongs to a good a friend whose favorite drink is a Chambord Martini. After hers, is the toddler of the house. Between the two of them rattling off various cake and cupcake choices, the loading bar in the speech bubble above my head is quickly colliding with a “Fatal error” pop up window.

In an attempt to simplify things and mitigate the dizzying requests, I’ve decided taste and flavor will reign supreme this year.

The rule for 2010: Simple is the new sexy.  They are both going to have chocolate cupcakes with different frostings.

My girlfriend’s will be dressed up with some liqueur sophistication and the toddler will have a vanilla rainbow colored ganache frosting (go to my Facebook this weekend for the how-to on this cool frosting effect).

Having said that, here is my easy Dark Chocolate Cupcake with Chocolate Chambord Ganache.

Dark Chocolate Cupcakes with Chocolate Chambord Ganache
{Printer version}

Dark Chocolate Cupcakes

Make two batches. Do not double. Yields 12 cupcakes



8 tablespoons unsalted butter, cut into 4 pieces

2 ounces bittersweet chocolate chopped

½ cup Dutch processed cocoa (1 ½ ounces)

¾ cup unbleached all-purpose flour (3 ¾ ounces)

½ teaspoons baking soda

¾ baking powder

2 large eggs

1 teaspoon vanilla powder

¾ sugar (5 ¼ ounces)

1 ½ teaspoons table salt

½ sour cream (4 ounces)

Chocolate Chambord Ganache Frosting:

Makes 6cups.

1.5 lbs of bittersweet chocolate (61% cacao)
3 cups heavy cream pint heavy whipping cream
16 tablespoons unsalted butter
¼ cup of Chambord (or your favorite liqueur)



1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

3. Whisk flour, baking soda, and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using small icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center).

Chocolate Chambord Ganache Frosting:

1. In a food processor, process the chocolate until very fine.

2. In a medium saucepan over medium heat bring cream to a soft boil (look for small bubbles to form at the edge of saucepan).

3. With the motor on pour the cream through the feed tube. Process for approximately 10 seconds or until smooth. Pulse in the butter. With the motor running add the Chambord.

4. Press the ganache through a strainer and let stand for 1hour. Cover with plastic wrap and allow the mixture to cool for several hours until it reaches frosting consistency.


Cupcake adapted from America’s Test Kitchen,
Ganache adapted from Rosie Levy Beranbaum

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  1. Avatar for Naomi Robinson says

    How did you pipe the frosting on like that? It’s simply beautiful, very eye catching and mouth watering.

    • Avatar for Naomi Robinson

      Naomi replied: — February 27th, 2010 @ 7:08 pm

      Thank you for the compliment. I used tip number 839, follow the perimeter of the cupcake, holding the pastry bag at a 45 degree angle, work your way towards the center. Before you finish instead of pulling the bag upwards for soft-serve like finishing style, move the pastry bag to make it parallel to the cupcake and finish in a circular motion.

  2. Avatar for Naomi RobinsonMelissa says

    .-= Melissa´s last blog ..Butterscotch Pudding with Salted Whipped Cream =-.

  3. Avatar for Naomi RobinsonVickygloz says


    Absolutely wonderful! Question: baking powder 3/4 teaspoon right? jusy making sure. Thank You. I love your website!

    • Avatar for Naomi Robinson

      Naomi replied: — June 13th, 2010 @ 8:48 pm

      Hi Vicky,

      Yes, that is 3/4 teaspoon. Thanks for reading and for the great compliment.


  4. Avatar for Naomi RobinsonShannon says

    These look so gorgeous. Do you think you could post a short video on how you piped them? I read your explanation but I’m still not getting how you got all the bends and tucks! I’m hoping to make these next weekend. Thanks!

    • Avatar for Naomi Robinson

      Naomi replied: — February 4th, 2011 @ 7:24 pm

      Hi Shannon,

      I’m actually working on some piping vlolgs-so yes!

      Thanks for reading I will let you know when it’s up.