If I could have only one cupcake for the rest of my life, it would be this one. A boozy maple buttercream paired with a rich chocolate ganache center makes these cupcakes a truly decadent treat. If you’re after a chocolate cupcake that outshines all the rest, this Whiskey Maple Buttercream and Chocolate Ganache Cupcakes recipe is the one to try.
The Ganache-Filled Chocolate Cupcake
This ganache-filled chocolate cupcake is adapted from a classic tested chocolate cupcake recipe. The original delivers on its promise of a rich, chocolate-forward base; we’ve kept that core and refined a few details to suit our taste. The result is a moist, slightly dense cake with a soft crumb and a surprise of silky ganache in the center.
Over the years we’ve adjusted the method and ingredients to balance flavor and texture. Key changes include using espresso powder instead of brewed coffee and swapping short bursts of hot liquid for warmed milk. We also add an extra egg yolk for increased moisture and a less crumbly crumb. Those small adjustments produce a cupcake that holds a ganache center without collapsing, and that pairs beautifully with many frostings—especially the whiskey maple buttercream below.
The combination of deep chocolate and a boozy maple buttercream is particularly satisfying: the ganache brings an intense, fudgy core while the buttercream adds rounded sweetness and a hint of warmth from the whiskey. These cupcakes are ideal for gatherings, holiday dessert trays, or any time you want a show-stopping chocolate treat.
Tips for the Chocolate Ganache Cupcakes
- Use bread flour:
Bread flour is higher in protein than all-purpose flour, which encourages slightly more gluten development and yields a denser crumb. That extra density helps prevent the ganache from sinking to the bottom during baking. If you must use all-purpose, expect a softer crumb and a greater chance of the filling shifting. - Don’t let the ganache get too cold:
Chill the ganache just long enough to firm it slightly—about 20 minutes in the refrigerator—then bring it to room temperature before scooping. If the ganache is overly cold and stiff, it can sink and create holes in the cupcakes as they bake. - Cool cupcakes completely before frosting:
The buttercream is rich in butter and will soften or melt if applied to warm cupcakes. Let the cupcakes rest 10–15 minutes in the pan, then transfer to a rack to cool fully (roughly an hour) before piping the frosting.
The Whiskey Maple Buttercream Frosting
This whiskey-maple buttercream is a favorite for cooler months, but maple’s sweetness works any time of year. The frosting is smooth, spreadable, and intensely flavored—sweet maple balanced with a touch of whiskey and vanilla.
It’s versatile: use it to fill cookies, sandwich into macarons, top cinnamon rolls, or slather on cakes. Make extra—this frosting disappears quickly and plays well with many desserts.
Enjoy!
We hope you love these Whiskey Maple Buttercream and Chocolate Ganache Cupcakes. If you try the recipe, share how it went—comments and photos are always appreciated.
If you enjoyed this dessert, here are some other popular treats you might like (titles only):
- Brown Butter Bourbon Caramel Gelato
- Pumpkin Spice Butter Cake (aka “Crack Cake”)
- Brown Butter and Pecan Rum Cake
- Texas Chocolate Sheet Cake
- Pecan Tassies (Tarts)
📖 Recipe
Whiskey Maple Chocolate Ganache Cupcakes
Ingredients
Ganache Filling
- 2 ounces bittersweet chocolate, chopped fine
- ¼ cup heavy cream
- 1 tablespoon confectioners’ sugar
Chocolate Cupcakes
- 3 ounces bittersweet chocolate, chopped fine
- ⅓ cup Dutch-processed cocoa (1 ounce)
- 2 teaspoon espresso powder
- ¾ cup milk
- ¾ cup bread flour (4 ⅛ ounces)
- ¾ cup granulated sugar (5 ¼ ounces)
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 6 tablespoon vegetable oil
- 2 teaspoon white vinegar
- 2 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
Frosting
- 8 oz unsalted butter, room temperature
- 1 cup powdered sugar
- ¾ cup maple syrup
- 2 tablespoon whiskey
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
Ganache Filling
-
Place the finely chopped bittersweet chocolate, heavy cream, and confectioners’ sugar in a microwave-safe bowl. Heat at half power in 30-second bursts, stirring between each interval, until the chocolate has just melted. Whisk until smooth. Refrigerate for 20 minutes only, then bring to room temperature before scooping. If the ganache is too cold when added to the batter, it can sink and cause holes in the finished cupcakes.
Cupcakes
-
Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners and set aside.
-
In a bowl, combine the finely chopped chocolate, Dutch-processed cocoa, and espresso powder. Warm the milk until just warm, then pour it over the chocolate mixture. Let sit for one minute, then whisk until smooth. Chill briefly while you prepare the dry ingredients.
-
In a separate bowl, whisk together the bread flour, granulated sugar, kosher salt, and baking soda.
-
Remove the chocolate-milk mixture from the fridge and whisk in the vegetable oil, white vinegar, eggs, egg yolk, and vanilla. Gradually add the flour mixture and whisk until incorporated and smooth.
-
Spoon the batter into the prepared liners. Add about 1 teaspoon of the prepared ganache to the center of each cup on top of the batter; the ganache will sink into the cake as it bakes.
-
Bake on the center rack for 16–18 minutes or until the cupcakes are just set. Allow cupcakes to cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely before frosting. The dome will settle as the cupcakes cool—that’s normal.
Frosting
-
In a stand mixer, beat the room-temperature butter on high until light and fluffy.
-
Slowly add the powdered sugar and mix until combined.
-
Stream in the maple syrup a little at a time, allowing it to incorporate, then add the whiskey and vanilla and continue mixing until smooth.
-
Adjust texture with more powdered sugar for a thicker frosting, or a touch more maple syrup for a softer consistency.
-
Fill a piping bag and pipe the frosting onto the cooled cupcakes. Drizzle extra maple syrup over the finished cupcakes if desired.
Notes
Nutrition
Do you love our recipes?
We work hard to provide delicious, free recipes. If you value our content and want to support our efforts, contributions are welcome but entirely optional. Any support helps us keep sharing tested, flavorful recipes.
Thank you for being part of our community—you’re the reason we do what we do!