Chocolate Cupcakes with Dark Chocolate Ganache


Serves 12

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Cook's NoteYou can also substitute dark chocolate for milk chocolate.
Entertainer's TipThese are great for individual desserts.
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  • 1 chocolate cake kit
  • 3 large eggs
  • 250ml oil
  • 250ml warm water

Chocolate frosting:

  • Hot Chocolate or any dark chocolate
  • 100g unsalted butter, softened
  • 300g icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp. warm milk
  • 18 rose petals


Preheat oven to 160°C.

Using an electric mixer, beat the eggs and the oil on high speed for 2–3 minutes.

Add the warm water and beat for a further minute on a lower speed.

Add the cake mix and slowly beat until just combined but smooth.

Line your Le Creuset Muffin Trays with 18 cupcake cases and spoon the mixture into the cases so that they are two thirds full.

Bake for 25 minutes, or until cooked when tested with a skewer.

Remove from the oven and allow to cool.


Gently melt the chocolate in a double boiler or a microwave.

Beat the butter on high speed until light and fluffy, then gradually beat in the icing sugar until smooth. Add the vanilla extract and a little warm milk and beat once again.

Fold in the melted chocolate until well combined and allow to chill to a spreadable consistency.

Once the cupcakes are cool, spread or pipe the icing on the cupcakes and decorate with rose petals.