“She Hates Cupcakes” is a batch of tender, deeply chocolatey cupcakes with a thin, not-too-sweet ganache instead of a tall swirl of sugary frosting. They’re made for someone who usually finds cupcakes dry or overly sweet: coffee deepens the cocoa flavor, buttermilk keeps the crumb moist, and the simple topping lets the chocolate stay in charge.
Ingredients
- 1 cup (125 g) all-purpose flour, spooned into the measuring cup and leveled
- 1/2 cup (45 g) natural unsweetened cocoa powder
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (70 g) packed light brown sugar
- 1 teaspoon (5 g) baking soda
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (3 g) fine salt
- 1 large egg (about 50 g without the shell), at room temperature
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1/3 cup (80 ml) neutral oil, such as canola or sunflower oil
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (120 ml) hot brewed coffee or hot water
- 4 ounces (113 g) semisweet chocolate, finely chopped
- 1/3 cup (80 ml) heavy cream
- 1 tablespoon (14 g) unsalted butter
- 1 small pinch fine salt (about 0.2 g), for the ganache
Instructions
- Prepare the pan and oven. Set a rack in the middle of the oven and heat it to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. Measure the ingredients before mixing; the batter comes together quickly, and having the hot coffee ready makes the final step easier.
- Combine the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. Break up any cocoa or brown-sugar lumps so they do not leave bitter pockets or dense spots in the baked cupcakes. Natural cocoa is the intended choice here; it has the acidity that works with the baking soda and buttermilk.
- Mix the wet ingredients. In a separate large bowl, whisk the egg until the white and yolk are blended. Whisk in the buttermilk, oil, and vanilla until smooth. Room-temperature ingredients blend more evenly, but do not worry if the mixture looks slightly separated from the oil; it will come together when the dry mixture is added.
- Make the batter. Add the dry ingredients to the wet ingredients and stir with a whisk or flexible spatula just until no dry flour remains. Slowly pour in the hot coffee while stirring. The batter will be thin, closer to a pourable cake batter than cookie dough; that is expected and helps make a soft crumb. Stop mixing as soon as it looks evenly combined.
- Fill and bake. Divide the batter among the liners, filling each about halfway to two-thirds full. Bake for 18 to 22 minutes, rotating the pan once if your oven browns unevenly. The tops should spring back lightly when touched and a toothpick inserted in the center should come out with a few moist crumbs, not wet batter. Since the batter contains egg, the USDA FSIS safe minimum for egg dishes is 160°F (71°C); a thermometer inserted into the center of a cupcake should register at least that temperature. Avoid baking until the toothpick is completely dry, which can make the cakes crumbly.
- Cool the cupcakes fully. Leave the cupcakes in the pan for 5 minutes, then transfer them to a wire rack and let them cool for 25 minutes more. Do not spread ganache on warm cakes: it will run off instead of forming a soft, even layer. The cakes are ready when the bottoms and centers no longer feel warm.
- Make the ganache. Put the chopped chocolate, butter, and pinch of salt in a heatproof bowl. Warm the cream in a small saucepan over medium-low heat until steaming and just beginning to bubble around the edges; do not let it boil hard. Pour it over the chocolate and leave it undisturbed for 2 minutes. Stir slowly from the middle outward until glossy and smooth. If a few pieces remain unmelted, set the bowl over a pan of barely simmering water for a few seconds, stirring gently.
- Finish and serve. Let the ganache stand for 15 minutes, stirring once or twice, until it thickens enough to coat a spoon. Spoon about 1 tablespoon over each cooled cupcake and gently nudge it toward the edge. Leave the topping plain or add a very small pinch of flaky salt. Let the ganache set before stacking or covering the cupcakes.
Tips
- Measure flour lightly. Scooping straight from the bag can pack extra flour into a cup and make the crumb heavy. Spoon flour into the measuring cup and level the top, or weigh 125 g. Weighing cocoa also helps avoid packing too much into the batter.
- Use hot, not boiling, coffee. Hot liquid helps disperse the cocoa and gives the cupcakes a fuller chocolate flavor; the finished cupcakes do not taste strongly of coffee. If you prefer not to use coffee, use the same amount of hot water. It still works, though the chocolate flavor may seem a little less rounded.
- Mix gently once flour goes in. A few small lumps are better than vigorous mixing. Overmixing develops gluten and can make cupcakes tough or form peaked, chewy tops. Scrape the bottom of the bowl once so no dry flour hides there.
- Watch the last few minutes. Ovens and muffin pans vary, so begin checking at 18 minutes. Dark nonstick pans may bake a little faster than light metal pans. If the centers are still wet, bake for another 2 minutes and check again rather than adding a long stretch all at once.
Serving Suggestions
These cupcakes are rich enough to serve without a large frosting swirl. Offer one slightly cool or at room temperature with a glass of milk, a cup of coffee, or unsweetened tea. For a plated dessert, add a few raspberries or sliced strawberries and a spoonful of lightly whipped cream; their tartness cuts through the chocolate without making the serving much sweeter.
For a casual gathering, arrange the cupcakes on a flat platter after the ganache has set. A tiny sprinkle of flaky salt or a few chocolate shavings makes them look finished without adding another layer of sugar. If serving them after a meal, a smaller cupcake is satisfying, so you can divide the batter among 14 liners instead; check those cakes a few minutes earlier because the smaller portions bake faster.
Variations
Make them dairy-free: Replace the buttermilk with 1/2 cup (120 ml) unsweetened, plain plant milk mixed with 1 teaspoon (5 ml) lemon juice or cider vinegar; let it stand for 5 minutes before using. Choose dairy-free semisweet chocolate and replace the cream with full-fat coconut milk. The topping will have a faint coconut note and may set a little softer.
Use a different topping: For a simpler finish, dust cooled cupcakes with 1 tablespoon (8 g) powdered sugar through a small sieve instead of making ganache. For a less sweet but more substantial topping, use 1/2 cup (120 g) plain Greek yogurt with 2 tablespoons (15 g) cocoa and 1 tablespoon (15 ml) maple syrup, mixed just before serving. Keep yogurt-topped cakes refrigerated.
Add a little texture: Fold 1/3 cup (55 g) mini semisweet chocolate chips into the finished batter, using a spatula and only a few strokes. For a gentle crunch, sprinkle 2 tablespoons (15 g) finely chopped toasted hazelnuts over the ganache while it is still soft. Nuts change the texture and should be left out if anyone at the table needs to avoid them.
Adjust the chocolate level: Use a 60 to 65 percent cacao semisweet bar for a balanced flavor. A darker bar makes the topping more intense and less sweet; milk chocolate makes it sweeter and softer, so use 4 ounces (113 g) and reduce the cream to 1/4 cup (60 ml) to help it set.
Storage and Reheating
Because the ganache contains cream, refrigerate the cupcakes within 2 hours of baking or serving. Store them in a single layer in an airtight container for 3 to 4 days. Refrigeration firms the cake and ganache, so for the best texture, take out only the cupcakes you plan to serve and let them stand at room temperature for about 20 minutes. Keep the rest chilled, and do not leave the full batch out for more than 2 hours.
These cupcakes do not need reheating. In fact, warming them can melt the ganache and make the crumb feel greasy. To freeze, place the cooled, ganache-topped cupcakes on a tray until firm, then transfer them to a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then let them sit at room temperature for about 20 minutes before serving. For a neat finish, freeze the cupcakes without topping and add freshly made ganache after thawing.
Frequently Asked Questions
Do these cupcakes taste like coffee?
No. The coffee supports the cocoa rather than making the cakes taste like a mocha. Use hot water instead if you would rather leave coffee out; the cupcakes will still bake properly, with a slightly less pronounced chocolate flavor.
Can I make the batter ahead?
It is best to bake the batter soon after mixing. The baking soda begins reacting with the buttermilk once they meet, and a long wait can reduce the lift. If you need to get ahead, measure the dry ingredients and wet ingredients into separate containers, refrigerate the wet mixture, and combine them shortly before baking.
Why did my cupcakes sink in the middle?
The most common reasons are opening the oven door early, underbaking, or using old baking soda or baking powder. Check the centers near the end of the stated baking window, and let them bake until the toothpick shows moist crumbs rather than liquid batter. Also make sure the oven is fully heated before the pan goes in.
Can I make these without a muffin pan?
A muffin pan helps the paper liners hold their shape, so baking loose liners on a flat tray is not recommended. If you have silicone cupcake cups, set them on a sturdy baking sheet before filling. They may bake a little differently, so begin checking around 18 minutes and use the visual and toothpick cues.
Can I use Dutch-process cocoa?
Natural unsweetened cocoa is the reliable choice because its acidity is part of the recipe’s balance with the baking soda. Dutch-process cocoa is less acidic and can produce a different rise and flavor here. If it is the only cocoa available, replace the baking soda and baking powder with 1 1/2 teaspoons (6 g) baking powder; the result may be a little less tender and have a darker, milder cocoa flavor.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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