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Decadent Dark Cupcakes

A chocolate lovers delight! Moist dark chocolate cupcakes with a dark chocolate ganache centre, topped with a dark chocolate buttercream.
  • Cooking Time: 50 minutes
  • Serving Amount: 10-12 cupcakes
  • Difficulty Level | Medium



60g Koko Black Dark Chocolate Dotties

1 cup plain flour

⅓ cup Koko Black Cocoa Powder

¼ tsp bicarbonate soda

½ tsp baking powder

60g butter, softened

¾ cup caster sugar

1 large egg, room temperature

1 tsp vanilla extract

½ cup buttermilk

¼ cup hot, near boiling water



100g Koko Black Dark Chocolate Dotties 

100mls pure cream



100g Koko Black Dark Chocolate Dotties

200g butter, softened 

1 teaspoon vanilla extract 

2 ½ cups icing sugar

½ cup Koko Black Cocoa Powder

2 tbs pure cream


80g Koko Black Midnight Ganache Block

165g Koko Black Espresso Macadamias


Preheat oven to 180°C/350°F (160°C fan). Place oven rack in the middle to upper section of the oven. Place cupcake liners in a 12-hole muffin pan. 

Melt Koko Black Dark Chocolate Dotties in short bursts of 10 to 15 seconds in the microwave on 50% power or using a double boiler. Stir until smooth and set aside to cool.

In to a separate bowl sift flour, cocoa powder, bicarbonate of soda and baking powder, whisk to combine.

In another separate bowl cream butter and sugar with electric mixer, until light and fluffy. Add the egg and vanilla extract and beat until combined. While the mixer is running, pour in the cooled melted Dark Chocolate Dotties and beat for approximately 30 seconds, until combined. Pour in the buttermilk and beat until combined. Add dry ingredients and beat until combined. Pour hot water gently over the top of the batter and stir with a wooden spoon until combined. 

Divide mixture between cupcake liners, about two thirds full.

Bake for approximately 20 minutes, until a skewer inserted into a cupcake comes out clean, with the exception of a few moist crumbs sticking to the skewer. Remove from oven and immediately transfer cupcakes to a cooling rack.

Meanwhile, make ganache. Place the Koko Black Dark Chocolate Dotties in a small narrow bowl or jug. Heat cream in microwave or in a small saucepan until just below boiling point. Immediately pour over the Dotties and leave to stand for several minutes. Stir to combine and then refrigerate for 30 minutes to cool and thicken slightly.

Meanwhile, make buttercream. Melt Koko Black Dark Chocolate Dotties in short bursts of 10 to 15 seconds in the microwave on 50% power or using a double boiler. Stir until smooth and set aside to cool. Beat butter and vanilla extract with electric mixer until pale. Add half of the sifted icing sugar and cocoa powder and beat to combine, then add half of the cream and beat until combined. Repeat with remaining icing sugar and cocoa followed by remaining cream. Add cooled melted chocolate and beat until combined and mixture is a smooth, pipeable consistency. 

When cakes are cool, remove centres until about two thirds of the way down, using a corer, melon baller or sharp knife. Fill with thickened ganache using a small spoon. Pipe buttercream in a swirl on top. Place an Espresso Macadamia and a square of Midnight Ganache in the centre of the buttercream.

Any leftover ganache can be warmed and drizzled over cupcakes or ice cream.